Veal Osso Buco with Risotto Alla Milanese (Best Italian Dish)

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are leaner and pork shanks are less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Non-alcoholic wine retains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and water with seasoning is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Welcome viewers and introduce the dish, Veal Osso Buco with Risotto Alla Milanese.

Prepare white chicken stock by placing 4 pounds of chicken bones into a large pot and covering with 5 quarts of cold water.

Bring the pot to a boil over medium-high heat, then reduce to low and let it simmer for 2.5 hours without adding vegetables or seasoning.

Prepare veal stock by roasting 4 pounds of veal bones and veal shank bones in the oven at 425°F for 1 hour to caramelize the fat.

Chop onions, leeks, celery, carrots, and parsnips for the stocks, ensuring to wash the leeks thoroughly due to sand.

Sear the chopped vegetables in a pan with vegetable oil over high heat for 5-7 minutes until slightly charred, then transfer to a pot.

Add 1 tablespoon of tomato paste to the pot with the vegetables, then add the roasted bones and accumulated fat.

Pour 1 cup of hot water into the sheet pan to deglaze, scraping up the flavorful bits, then transfer this liquid to the pot.

Add 4 quarts of cold water, increase heat to high, bring to a boil, then reduce to low and add bay leaves, thyme, black peppercorns, juniper berries, and salt.

Let the veal stock simmer on low heat for 5 hours, keeping an eye on it to prevent boiling.

Prepare vegetables for chicken stock by peeling and chopping an onion, parsnip, and celery, then adding them to a bowl.

After 2.5 hours, add bay leaves, thyme, vegetables, black peppercorns, juniper berries, and salt to the chicken stock and let it simmer for 1.5 hours.

Prepare bone marrow by placing 2 pounds in a 425°F oven for 20 minutes, then let cool for 10 minutes before removing the marrow.

Strain both stocks through a cloth or paper towel to clarify, then cool and refrigerate, discarding the fat cap the next day.

Prep vegetables for the Osso Buco by chopping one onion, one celery stalk, one peeled carrot, and three garlic cloves, and gathering thyme, rosemary, and bay leaves.

Tie the veal shanks together to hold the meat with the bone, then dredge lightly in flour and sear in a pan with vegetable oil for 1 minute on each side until golden brown.

In the same pan, add 1 tablespoon of butter and sear the vegetables for 1 minute each, starting with onions, then adding celery, carrots, and garlic.

Pour in 1 cup of dry white wine and reduce by 75%, then add bay leaves and rosemary before placing the seared shanks back in the pan.

Add about 4 cups of veal stock to the pan, season with black or white pepper, and transfer to a preheated oven at 325°F for 2 hours.

While the veal is in the oven, prepare gremolata by chopping 1/4 bunch of parsley, pureeing 1 garlic clove, and mixing with lemon juice and olive oil.

Prepare risotto by chopping a small onion, shallot, and pureeing a clove of garlic, then heating 5 cups of chicken stock until hot.

Preheat a pan to medium heat, add 1 tablespoon of butter and the bone marrow, then add the chopped onions and shallots and sauté for 2-3 minutes.

Add 1 3/4 cups of arborio rice to the pan and toast for 1 minute before adding 1 cup of dry white wine and letting it reduce while stirring.

Start adding hot chicken stock to the risotto one ladle at a time, stirring constantly to release starch and prevent overcooking.

Cooking Techniques

Equipment Needed

Spice Level: