Osso Buco with Saffron risotto (Milanese risotto)

Osso buco (or ossobuco) with risotto alla Milanese (saffron risotto) is one of the classics of Italian cuisine. It’s the right recipe in cold season. For this recipe, you need to have cross-cut veal shanks and 2 hours of patient 😉

IMPORTANT: Click here to see the recipe for creamy Risotto alla milanese which is the yellow risotto in the bottom of this dish

Ingredients | Servings: 2

2 veal ossobucos
Aromatic herbs and garlic
100g/3.5oz Italian soffritto veggies*
2-3 tbsp of wheat flour

*carrot, onion, celery

2-3 tbsp tomato puree
Extravirgin Olive Oil
2 knobs of butter
Chopped Parsley (optional)

Preparation

1- In a dutch oven or a thick pot add butter and aromatic herbs
2- Coat meat in flour
3- Cut vertically the skin around meat 3-4 cuts per each meat is enough
4- Place them in the pot and stir fry each side for 4-5 mins
5- While frying add a bit of white wine
6- Stir a bit and wait wine evaporates completely
7- Add the italian trio chopped veggies (carrot, celery, onion) and stir for 3mins
8- Add Tomato pure
9- Add water and let it cook
10- Cook it for 2 hours remember to overturn the meat after 1 hour just to cook both sides evenly

Half an hour before it finishes i suggest to start with making Risotto alla milanese (the creamy risotto)

The final result should be: a dense juice and a tender meat

First place the creamy risotto in the dish and spread
place the ossobuco on top so all the juice will go inside the risotto as well!

Add chopped parsley for garnish (optional)

Buon appetito! 🙂

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Osso Buco with Saffron risotto
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