Osso Bucco and Risotto Milanese

I’m not sure why, but even though I’ve never had this particular dish, I’ve been craving it for a while. It seems every cookbook I peeked into, every magazine I thumbed through had a variation of this. So making this has been at the back of mind almost a month. I had originally plannned to make it for our wedding anniversary on the 1st, but the plans never materialized and our celebration got pushed back nearly a week until Paul has some free time off work.

This recipe is definitely a budget-buster. The veal alone cost $41 at Whole Foods (one of the few places I thought to look for it locally). So while it was definitely a hearty dish that was perfect for the weather and the occasion, it will have to be one that we save for special occasions. The risotto recipe is basically my own, based loosely on the recipe given with the osso bucco.

Osso Bucco and Risotto Milanese

Osso Bucco
recipe modified from Great-Chicago-Italian-Recipes.com

4 veal shanks
1 cup of flour
1 tsp salt
1 tsp fresh ground black pepper
1 yellow onion chopped
1 carrots peeled and chopped
1 stalks of celery chopped
4 clove of crushed garlic
1 sprig of fresh thyme chopped
1/2 cup of red wine
1 cup of beef or veal stock
4oz. of tomato paste
1/4 cup of olive oil

Dredge veal shanks in flour with salt and pepper. In a large pot fry the veal until brown on all sides. Remove shanks from pot and set aside.

Saute carrots, onions and celery for about 5 minutes.Add garlic ad thyme for about another 2 minutes. Stir in tomato paste for about 1 minute. Add red wine and broth. Turn burner on high and reduce sauce for 5 minutes uncovered.

Turn burner down and add veal shanks back into the pot and cover. Simmer for about 2 hours.
Be careful when taking the shanks out of the pot so they don’t fall apart and you don’t lose the bone marrow. Place on a plate and spoon sauce over veal. Serve with risotto recipe below.


2 shallots chopped
4 tbsp butter (plus 2 tbsp for finishing)
2 cups of Aborio rice
1/2 cup of dry white wine
5-7 cups of chicken broth heated
1 tsp. saffron
1/2 cup of freshly grated parmesan cheese
Freshly ground black pepper

Saute shallots and onions in butter until translucent. Add rice and stir until all grains are coated. Saute 1-2 minutes until lightly toasted. Add white wine to deglaze. Add 1 cup of broth and saffron and stir until liquid is absorbed. Add the remaining broth 1 cup at a time stirring every time until broth is absorbed and rice is creamy in texture (this will take 25-30 minutes). Remove from heat and stir in butter and cheese.