Description
Osso Buco, translated from Italian as “bone with a hole,” is a traditional Milanese dish consisting of braised veal shanks. This comforting, slow-cooked dish is often paired with Risotto alla Milanese, creating a rich and flavorful meal that has become a symbol of Italian cuisine. The veal shanks are braised in a savory mixture of stock, vegetables, and herbs until the meat becomes tender and falls off the bone, while the risotto, infused with saffron, offers a creamy and aromatic complement. Together, they make for a meal that’s not only hearty but also deeply satisfying and utterly indulgent.
Ingredients
Prep & sear the shanks
Pat dry, season well with salt & pepper.
Dredge lightly in flour, shake excess.
Heat olive oil + butter in a Dutch oven.
Brown shanks deeply on all sides (important for flavor). Remove & set aside.
Sauté vegetables
In the same pot, add onion, carrot, celery. Cook 5–6 min until softened.
Add garlic, cook 1 min.
Stir in tomato paste and cook 1–2 min to caramelize.
Deglaze & braise
Pour in white wine, scrape brown bits.
Add stock, tomatoes, herbs, and return shanks (bone side up).
Liquid should come halfway up the meat.
Bring to simmer, cover, and cook low & slow:
Stovetop: low heat, 2 hrs
Oven: 160°C / 325°F, 2–2.5 hrs
Meat is done when fall-off-the-bone tender.
Finish
Remove shanks, reduce sauce if needed until slightly thick.
Adjust seasoning.
Optional: stir in a little lemon zest or gremolata (see below).
Instructions
For Osso Buco (Braised Veal Shanks)
Prep & Sear the Shanks
Pat dry the veal shanks and season well with salt and pepper.
Dredge the shanks lightly in flour, shaking off any excess.
Heat a mixture of olive oil and butter in a Dutch oven or heavy pot. Sear the veal shanks on all sides until deeply browned (this step is crucial for developing flavor). Once seared, remove the shanks and set aside.
Sauté Vegetables
In the same pot, add the diced onion, carrot, and celery. Cook for 5-6 minutes, stirring occasionally, until softened.
Add minced garlic and cook for another minute, allowing the garlic to release its fragrance.
Stir in tomato paste and cook for 1-2 minutes, allowing the tomato paste to caramelize slightly.
Deglaze & Braise
Pour in the dry white wine to deglaze the pot, scraping up any brown bits that have stuck to the bottom of the pot (this is packed with flavor).
Add the beef or veal stock, crushed tomatoes, bay leaf, and thyme (or rosemary). Return the veal shanks to the pot, ensuring the bone side is facing up. The liquid should come about halfway up the sides of the meat.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Braise the veal for 2 hours on the stovetop (or 2-2.5 hours in the oven at 160°C/325°F) until the meat is tender and falling off the bone.
Finish
Once the meat is fully cooked, remove the shanks from the pot and set them aside. If the sauce is too thin, continue to cook it on low heat until it reduces and thickens slightly.
Adjust the seasoning with salt and pepper, and optionally, stir in a little lemon zest or fresh gremolata (see below) for an extra burst of flavor.
Traditional Gremolata (Optional but Classic)
2 tbsp finely chopped parsley
1 tsp lemon zest
1 clove garlic, very finely minced
Mix these ingredients together and sprinkle the gremolata over the Osso Buco just before serving for a fresh, zesty contrast to the rich, braised meat.
For Risotto alla Milanese (Saffron Risotto)
Sauté the Onion
In a wide pan, melt 2 tbsp of butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion is soft but not browned (about 5-6 minutes).
Toast the Rice
Add the Arborio rice to the pan and stir for 1-2 minutes to coat the rice in the butter and toast it lightly.
Deglaze with Wine
Pour in the white wine and let it cook for a minute or two, until most of the wine has been absorbed by the rice.
Add Broth
Begin adding the warm chicken or veal broth, one ladle at a time. Stir frequently, allowing each ladle of broth to be absorbed by the rice before adding more. Continue this process for about 15 minutes.
Add Saffron
When the rice is halfway through cooking, stir in the saffron along with its soaking liquid, allowing the rice to take on its signature golden color and delicate flavor.
Finish the Risotto
After 18 minutes or so, the rice should be creamy and al dente. Remove the pan from the heat and stir in the remaining tablespoon of butter and freshly grated Parmesan cheese. Season to taste with salt and pepper.
To Serve
Spoon a generous ladle of the creamy saffron risotto onto each plate.
Top with one of the tender braised veal shanks.
Spoon the flavorful sauce from the braised shanks over the top.
Finish with a sprinkling of gremolata or extra Parmesan cheese.
Serve with a glass of Italian white wine (such as Pinot Grigio) or a light red (Barbera or Chianti) for the perfect pairing.
Notes
This Italian Osso Buco with risotto is a rich, comforting dish perfect for special occasions. For authentic flavor, top it with a sprinkle of gremolata (lemon zest, garlic, and parsley) before serving. Pair it with a glass of red wine and a side of crusty bread to soak up the delicious sauce.
- Prep Time: 25 mins
- Cook Time: 1 hr 45 mins
- Category: Main Course
- Method: Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (osso buco with risotto)
- Calories: 620
Keywords: Italian Osso Buco, Braised Veal Shanks with Risotto, Milanese Osso Buco, Saffron Risotto with Veal, Osso Buco Recipe