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Osso Buco

Course Dinner, Main Course
Total Time 3 hours
Servings 8

Ingredients

Veal

  • 8 veal shanks
  • salt and pepper as needed
  • 1/4 cup flour
  • oil as needed
  • 3 cups onion chopped
  • 3 cups carrot chopped
  • 3 cups celery chopped
  • 3 cups tomato chopped
  • 8 cloves garlic
  • 1/4 cup flour
  • 2 bay leaves
  • 5 sprigs oregano
  • 2 sprigs rosemary
  • 1/4 tsp black peppercorn
  • 1/8 tsp chili flake
  • 1 cup white wine
  • 4 cups beef stock

Risotto

  • 1 cup onion diced
  • 1 tsp garlic minced
  • 4 tbsp butter divided
  • 2 tbsp bone marrow optional
  • 1 tbsp olive oil
  • 3 1/2 cups short-grain brown rice
  • 1/2 cup white wine
  • 7 1/2 cup chicken or vegetable stock
  • 1/2 cup parmesan cheese grated plus more for garnish
  • salt and pepper as needed

Gremolata

  • 1 1/2 tsp garlic minced
  • 1/8 cup lemon zest grated
  • 1/4 cup parsley chopped

Instructions

Veal

  • Preheat the oven to 350 degrees. Pat the veal dry and season with salt and pepper. Heat a large skillet with oil over medium-high heat. Dust the shanks with flour. Sear both sides until browned and place in a baking dish. Add more oil to the skillet with the vegetables. Lightly brown the vegetables. Coat the vegetables with flour and add the spices. Cook for 1 minute. Add the white wine, then the beef stock. Bring to a simmer and pour over the veal shanks. Cover the baking pan and cook for 2 hours flipping the shanks over halfway through.
  • Remove the shanks from the pan. Strain the vegetables from the sauce and skim off any fat. Pour the sauce into a skillet or pan and reduce it by half. Add the shanks back to the sauce and warm through.
  • Spoon some risotto on a plate. Add a veal shank and some sauce. Garnish with gremolata and parmesan.

Risotto

  • Heat the stock to a simmer and remove it from heat. Heat a large pan over medium heat. Add the oil, 2 tbsp butter, and bone marrow and allow them to melt. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the rice and toast for 2-3 minutes. Add the white wine. Start adding the stock 1 1/2 cups at a time adding more when the liquid is almost absorbed. Stir frequently. Allow the last addition of stock to absorb for 2-3 minutes. Then, add the parmesan and the remaining butter. Season with salt and pepper to taste. Serve immediately.

Gremolata

  • Mix the ingredients and set aside until ready to serve.