A classic Lombardian dish featuring tender braised veal shanks simmered in a rich white wine and vegetable sauce, traditionally served with creamy saffron-infused risotto and a fresh, zesty gremolata.
Fall-off-the-bone tender veal shanks, slow-braised in a rich, savory tomato and white wine sauce. This classic Milanese dish, finished with a bright gremolata, is the ultimate comfort food for a special dinner.
Prep30 min
Cook150 min
Servings4
Serving size: 1 shank(One braised veal shank with sauce.)
1944cal
265gprotein
36gcarbs
74g
Ingredients
4 pieces Veal Shanks (Center-cut, about 1.5 to 2 inches thick (approx. 3.5 lbs total))
A classic Italian dish from Milan, this Risotto alla Milanese is defined by its vibrant yellow hue and delicate aroma from precious saffron threads. Arborio rice is slowly cooked in a savory broth to achieve an exceptionally creamy texture, then finished with rich butter and salty Parmigiano-Reggiano for a truly luxurious and comforting meal.
A bright, zesty Italian condiment made with fresh parsley, lemon zest, and garlic. This no-cook sauce is the perfect finishing touch for osso buco, grilled fish, or roasted vegetables, adding a burst of fresh flavor in minutes.
Prep10 min
Cook0 min
Servings4
Serving size: 0.13 cup
About Osso Buco, Saffron Risotto and Gremolata
A classic Lombardian dish featuring tender braised veal shanks simmered in a rich white wine and vegetable sauce, traditionally served with creamy saffron-infused risotto and a fresh, zesty gremolata.
This italian dish is perfect for dinner. With 2552.12 calories and 282.80999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
6 cloves Garlic (4 minced for the sauce, 2 finely minced for gremolata)
1 cup Dry White Wine (Such as Pinot Grigio or Sauvignon Blanc)
28 oz Crushed Tomatoes (One can)
1 cup Beef Broth (Low-sodium recommended)
2 sprigs Fresh Thyme
1 piece Bay Leaf
0.5 cup Fresh Parsley (Finely chopped, for gremolata)
1 medium Lemon (Zest only, for gremolata)
Instructions
1
Prepare the Veal Shanks (10 minutes)
Pat the veal shanks completely dry with paper towels. This is crucial for a good sear.
Secure the meat to the bone by tying a piece of kitchen twine around the circumference of each shank. This helps them hold their shape during the long braise.
In a shallow dish, combine the all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Lightly dredge each veal shank in the seasoned flour, shaking off any excess. Set aside on a plate.
2
Sear the Veal (10 minutes)
In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat until the butter is melted and foaming.
Carefully place the floured shanks in the pot, ensuring not to overcrowd it (work in two batches if necessary).
Sear for 4-5 minutes per side, until a deep, golden-brown crust forms. This step builds the foundational flavor of the dish.
Remove the seared shanks from the pot and set them aside.
3
Build the Soffritto (12 minutes)
Reduce the heat to medium. Add the chopped onion, carrots, and celery (the 'soffritto') to the same pot.
Sauté for 8-10 minutes, stirring occasionally with a wooden spoon to scrape up any browned bits from the bottom of the pot, until the vegetables are soft and the onion is translucent.
Add 4 cloves of minced garlic and cook for another minute until fragrant, being careful not to burn it.
4
Deglaze and Create the Braising Liquid (8 minutes)
Pour the dry white wine into the pot to deglaze. Bring to a simmer and cook for 2-3 minutes, scraping the bottom of the pot to release all the flavorful caramelized bits, until the wine has reduced by about half.
Stir in the crushed tomatoes, beef broth, fresh thyme sprigs, bay leaf, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Bring the sauce to a gentle simmer.
5
Braise the Osso Buco (2 to 2.5 hours)
Return the seared veal shanks to the pot, nestling them into the sauce. The liquid should come about halfway up the sides of the meat.
Once the liquid returns to a simmer, reduce the heat to the lowest possible setting to maintain a very gentle bubble.
Cover the pot and let it braise for 2 to 2.5 hours. Check occasionally to ensure the sauce isn't sticking. The Osso Buco is ready when the meat is incredibly tender and easily pulls away from the bone with a fork.
6
Prepare the Gremolata (5 minutes)
While the Osso Buco is in its final 30 minutes of cooking, prepare the gremolata.
In a small bowl, combine the finely chopped parsley, lemon zest, and the remaining 2 cloves of finely minced garlic. Mix well and set aside. This fresh topping will be added just before serving.
7
Finish and Serve (5 minutes)
Once the veal is tender, carefully remove the shanks from the pot and place them on a serving platter. Remove and discard the kitchen twine.
Remove the bay leaf and thyme sprigs from the sauce. If the sauce is thinner than you'd like, simmer it uncovered over medium heat for 5-10 minutes to reduce and thicken.
Taste the sauce and adjust seasoning with salt and pepper if needed.
Spoon a generous amount of the rich sauce over each veal shank. Sprinkle the fresh gremolata over the top and serve immediately.
566cal
15gprotein
65gcarbs
25gfat
Ingredients
6 cup Chicken Broth (Use low-sodium. Can substitute with vegetable broth.)
0.5 tsp Saffron Threads (A generous pinch.)
2 tbsp Olive Oil
4 tbsp Unsalted Butter (Cold and divided.)
1 pcs Yellow Onion (Medium, finely chopped.)
2 cloves Garlic (Minced.)
1.5 cup Arborio Rice
0.5 cup Dry White Wine (Such as Pinot Grigio or Sauvignon Blanc.)
0.75 cup Parmigiano-Reggiano Cheese (Freshly grated.)
1 tsp Salt (To taste.)
0.5 tsp Black Pepper (Freshly ground.)
2 tbsp Fresh Parsley (Chopped, for garnish (optional).)
Instructions
1
Infuse the Broth: In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat. Once simmering, reduce the heat to low to keep it warm. Add the saffron threads to the warm broth and let them steep to release their color and flavor while you prepare the other ingredients.
2
Sauté Aromatics (Soffritto): In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
3
Toast the Rice (Tostatura): Add the Arborio rice to the pot. Stir constantly for about 2 minutes to coat each grain with fat. The edges of the grains will become translucent while the center remains opaque. This toasting step is crucial for the texture of the risotto.
4
Deglaze with Wine: Pour in the white wine. Stir continuously, scraping up any browned bits from the bottom of the pot, until the wine has been completely absorbed by the rice and the smell of alcohol has cooked off, about 2-3 minutes.
5
Cook the Risotto: Begin adding the warm saffron broth, one ladleful (about 3/4 cup) at a time. Stir the risotto frequently, but not constantly, until the liquid is almost fully absorbed before adding the next ladleful. Continue this process until the rice is creamy and al dente (tender with a slight bite). This will take about 18-20 minutes. You may not need all of the broth.
1 cup Italian Parsley (loosely packed, fresh flat-leaf)
2 clove Garlic (finely minced)
1 tbsp Lemon Zest (from 1 large lemon)
0.25 tsp Salt (or to taste)
0.25 tsp Black Pepper (freshly ground)
Instructions
1
Prepare the Ingredients
Wash the Italian parsley and pat it completely dry with a clean kitchen towel or paper towels. Any moisture will make it difficult to chop finely and can make the gremolata watery.
Using a microplane or fine zester, remove the yellow zest from the lemon. Be careful to avoid the white pith underneath, as it is bitter.
Peel the garlic cloves and finely mince them. For a less pungent flavor, you can remove the green germ from the center of the cloves before mincing.
2
Finely Chop the Parsley
Gather the dry parsley leaves into a tight bunch on a cutting board.
Using a very sharp chef's knife, chop the parsley finely. Rock the knife back and forth over the pile until it is minced to a consistent, fine texture. This should take about 2-3 minutes.
3
Combine and Serve
In a small bowl, combine the finely chopped parsley, minced garlic, and lemon zest.
Season with salt and freshly ground black pepper.
Use a fork to gently toss all the ingredients together until they are evenly distributed.
For the best flavor, serve immediately. Sprinkle over dishes just before serving to preserve its fresh, vibrant taste.
Finish with Creaminess (Mantecatura): Remove the pot from the heat. Add the remaining 2 tablespoons of cold butter and the grated Parmigiano-Reggiano cheese. Stir vigorously for about 1 minute until the butter and cheese are fully melted and incorporated, creating a creamy, velvety sauce. Season to taste with salt and black pepper.
7
Rest and Serve: Let the risotto rest for 1-2 minutes off the heat. This allows it to settle into the perfect consistency. It should be fluid enough to spread gently on a plate, not form a stiff mound. Serve immediately, garnished with fresh parsley if desired.
