Osso Buco With Risotto Alla Milanese

Osso Buco With Risotto Alla Milanese



6 veal shank cross cuts, cut 2″ thick (3 to 3-1/2 lb)
2 Tbsp olive oil
1/2 cup dry white wine
1 can (16 oz) whole tomatoes, undrained
1 can (6 oz) tomato paste
2 tsp each dried basil and dried rosemary
1/4 tsp each ground black pepper and ground red pepper
2 Tbsp butter
1 large onion, finely chopped
1 medium carrot, finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
Risotto alla Milanese (recipe follows)

Ingredients for Gremolata

1/4 cup minced fresh parsley
1 tsp grated lemon peel
1 minced garlic clove


  1. Heat oil in large skillet over medium heat until hot; brown veal cross cuts in batches. Remove; sprinkle with salt. Pour off drippings.
  2. Add wine; cook and stir until browned bits attached to skillet are dissolved. Stir in tomatoes, tomato paste, basil, rosemary, black pepper and red pepper; bring to a boil. Reduce heat; simmer 10 minutes.
  3. Melt butter in stockpot over medium heat. Add onion, carrot, celery and 2 cloves garlic; cook and stir until crisp-tender. Add veal and tomato sauce; bring to a boil. Reduce heat; cover tightly and simmer 2 hours or until veal is fork- tender. Combine gremolata ingredients; sprinkle over veal and tomato sauce. Let stand, covered, 2 minutes. Serve with risotto.
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