Osso Buco with Risotto
Osso buco with risotto is the Milanese way to turn a humble veal shank into a special-occasion dinner: slow braising in white wine and tomatoes until the meat slips from the bone, served with creamy saffron rice. Most of the 2 hours is hands-off, which makes it ideal for a weekend with guests. A sharp lemon and parsley gremolata at the end cuts through the richness.
- Total
- 2 h 52 min
- Prep
- 25 min
- Cook
- 2 h 25 min
- Serves
- 4
- Per serving
- 850kcal
Getting a good crust on osso buco with risotto
The flavour of the sauce starts with the browning, so give the shanks time. Let each side turn deep golden before you turn it, and brown them in two batches if the casserole is crowded. A light dusting of flour helps the crust form and also thickens the sauce slightly. Choose thick shanks cut across the bone with a generous knuckle of marrow, as the marrow melts into the sauce.
Osso buco means 'bone with a hole', after the marrow-filled centre of the cross-cut shank. The dish comes from Milan, where it is traditionally served with saffron risotto.
Cooking osso buco with risotto
Tap a time to start a timer.
- Brown the veal Pat the shanks dry and tie a piece of kitchen string around each one so the meat keeps its shape. Season with the salt and dust lightly in the flour, shaking off the excess. Heat 2 tbsp of the oil in the casserole over a medium-high heat and brown the shanks for on each side until deep golden. Lift them onto a plate.
- Build the sauce Add the remaining oil, onion, carrots and celery to the casserole and cook gently for , scraping up the browned bits. Stir in the garlic for , then pour in the wine and let it bubble for .
- Braise Add the beef stock, tomatoes and bay leaf, then stand the shanks upright in the sauce so the marrow stays in the bone. Bring to a gentle simmer, cover and cook on a low heat for 2 hours, or in the oven at 160°C (140°C fan), gas 3, turning the shanks once halfway. The meat should be tender enough to pull from the bone.
- Start the risotto About before the veal is ready, heat the chicken stock in a medium saucepan and keep it at a bare simmer. Spoon a ladleful into a mug and add the saffron. Heat the oil in a pan and soften the small onion for , then stir the rice into the onion for .
- Cook the rice Add the hot stock a ladleful at a time, stirring and waiting for it to be absorbed before adding the next. After about , pour in the saffron stock. Keep going for in total, until the rice is tender with a slight bite and the risotto is creamy and loose.
- Finish and serve Remove the pan from the heat, beat in the butter and Parmesan, cover and leave for . If the sauce around the veal is thin, uncover it and bubble for . Mix the gremolata ingredients and serve each shank with risotto, plenty of sauce and a spoonful of gremolata.
Serving and what goes with it
Serve the shanks on warm plates with the saffron risotto next to them, spooning sauce over both. The gremolata is not optional: its raw garlic, parsley and lemon zest freshen up a very rich dish. A simple green salad dressed with lemon juice is all you need on the side. For another veal dish, try grilled veal loin, or make the rice on its own as a lighter risotto with lemon.
Common problems and fixes for Osso Buco with Risotto
- The meat falls apart when you lift it out.
- Tie each shank with string before browning, and lift it with a fish slice supporting the underside. Remove the string just before serving.
- The sauce is thin and watery after braising.
- Take the lid off for the last 15–20 minutes of cooking, or lift the shanks out and boil the sauce hard for 5 minutes until it coats a spoon.
- The risotto turns sticky or stodgy.
- Keep the stock hot, add it gradually and stir often, and stop cooking while the grains still have a slight bite. A final splash of stock loosens it before you add the butter.
Frequently asked questions about Osso Buco with Risotto
How long does osso buco with risotto take?
Allow about 3 hours in total: 25 minutes of preparation, around 2 hours of gentle braising and 25 minutes to make the risotto while the veal finishes.
Can I make the osso buco ahead?
Yes. The braised veal tastes even better the next day. Keep it covered in its sauce in the fridge for up to 2 days, or freeze it for up to 3 months, then reheat gently until steaming hot all the way through. Make the risotto fresh, as it does not reheat well.
What can I use instead of veal shanks?
Beef shin, cut into thick slices, is the closest substitute but needs 2½–3 hours at the same temperature. Pork shin also works, but it needs about 2½ hours.
What is traditionally served with osso buco?
In Milan it comes with risotto alla milanese, a saffron risotto, and a sprinkle of gremolata. Mashed potato or soft polenta also work well for soaking up the sauce.
How did you like the recipe?
4.9 / 5 · 49 ratings
