Italian · Dinner
Braised Veal Shank with Saffron Risotto
Ossobuco alla Milanese
The Milanese benchmark — a thick veal shank slow-braised in white wine, tomato, and stock with carrot, celery, and onion until the meat falls off the bone, served traditionally over saffron risotto with a final scatter of gremolata.
$$$
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
785Calories
52gProtein
28gFat
58gCarbs
8gSugar
4gFiber
820mgSodium
128mgChol
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Instructions
1
Prep
Tie both ossobuco with kitchen twine around circumference. Pat dry, season with salt and pepper, dust lightly with flour. Dice onions, carrots, celery finely. Mince garlic and shallots. Steep saffron threads in 6 tbsp warm stock. Combine parsley, lemon zest, and minced garlic for gremolata.
2
Sear
Heat 4 tbsp olive oil and 30g butter in large heavy ovenproof skillet over medium-high heat. Brown ossobuco 4-5 minutes per side until deeply coloured. Remove and set aside.
3
Saute
Reduce heat to medium. Add diced onions, carrots, celery; cook 8-10 minutes until softened. Add garlic, cook 1 minute. Stir in tomato paste, cook 1 minute until darkened. Pour in 300ml white wine, simmer 4-5 minutes scraping browned bits until reduced by half.
4
Braise
Add passata, stock, bay leaves, thyme, and salt. Return ossobuco, liquid should reach three-quarters up meat. Reduce heat to lowest setting, cover partially, braise 2 hours 15 minutes turning every 30 minutes until meat falls from bone and sauce thickens.
5
Build
While ossobuco finishes its last 30 minutes, heat 20g butter in saucepan over medium heat. Add shallots, cook 3 minutes until soft. Add rice, toast 2 minutes stirring until edges look translucent. Pour in 6 tbsp white wine, stir until absorbed. Add hot stock 160ml at a time, stirring frequently, until absorbed. After 12 minutes stir in saffron-stock. Continue 18 minutes total until rice is al dente and creamy. Beat in 30g cold butter and Parmigiano Reggiano.
6
Plate
Spoon risotto onto plates. Lift ossobuco on top, snip and remove twine. Spoon braising sauce over meat. Sprinkle gremolata across top. Serve immediately with small spoon for marrow.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) veal shank, bone-in
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 4 tbsp plain flour
- 2 small yellow onions
- 2 medium carrots
- 2 small celery stalks
- 6 garlic cloves
- 300ml (1 1/4 cup) dry white wine
- 200g (7 oz) tomato passata
- 2 tbsp tomato paste
- 600ml (2 1/2 cup) chicken or veal stock
- 4 tbsp olive oil
- 60g (2.1 oz) unsalted butter
- 2 small bay leaves
- 2 sprigs fresh thyme
- 160g (5.6 oz) Carnaroli or Arborio rice
- 2 small shallots
- 24 saffron threads
- 6 tbsp warm stock
- 6 tbsp dry white wine
- 800ml (3 1/3 cup) hot chicken stock
- 60g (2.1 oz) cold butter
- 60g (2.1 oz) Parmigiano Reggiano
- 4 tbsp flat-leaf parsley
- 2 lemons
- kitchen twine