Osso Buco Milanese for Two
Osso Buco Milanese is a classic Italian dish that translates to "bone with a hole," referring to the marrow-filled veal shanks that are the star of this dish. This romantic, soul-warming meal is perfect for a special evening with your loved one, combining the rich flavors of slow-cooked meat with the vibrant taste of gremolata and the creamy texture of saffron risotto. This recipe brings the taste of Milan to your table, promising an intimate dining experience filled with love and tradition.
Prep Time 30 minutes mins
Cook Time 2 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Main Course
Cuisine Italian
Servings 2 people
Calories 850 kcal
Dutch oven or large heavy pot
Medium saucepan
Sharp Knife
Cutting board
Wooden spoon
Microplane or fine grater
Measuring cups and spoons
For the Osso Buco
- 2 veal shanks about 1.5 inches thick
- Salt
- Pepper
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 small onion finely chopped
- 1 small carrot finely chopped
- 1 celery stalk finely chopped
- 3 cloves garlic minced
- 1 cup dry white wine
- 1 cup beef broth
- 1 cup canned diced tomatoes
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp lemon zest
- 2 tbsp fresh parsley chopped
For the Saffron Risotto
- 1 cup Arborio rice
- 1 small onion finely chopped
- 2 tbsp butter
- 1/4 cup dry white wine
- 2 cup chicken broth
- Pinch of saffron threads
- 1/4 cup Parmesan cheese grated
- Salt
- Pepper
For the Gremolata
- 2 tbsp fresh parsley finely chopped
- 1 clove garlic minced
- Zest of 1 lemon
Preparing the Osso Buco
Season and Flour the Veal Shanks. Pat the veal shanks dry with paper towels and season with salt and black pepper. Dredge the shanks in flour, shaking off any excess.
Sear the Veal Shanks. In a Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and sear on all sides until golden brown. Remove the shanks and set aside.
Cook the Vegetables. In the same pot, add the chopped onion, carrot, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
Deglaze and Build the Sauce. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it reduce by half. Add the beef broth, diced tomatoes, bay leaf, thyme, rosemary, and lemon zest. Stir to combine.
Simmer the Osso Buco. Return the veal shanks to the pot, submerging them in the sauce. Bring to a simmer, then reduce the heat to low. Cover and let it cook for about 1.5 to 2 hours, or until the meat is tender and falling off the bone.
Preparing the Saffron Risotto
Cook the Onion. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Toast the Rice. Add the Arborio rice to the pan and stir to coat it with butter. Cook for 2-3 minutes until the edges of the rice become translucent.
Deglaze with Wine. Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed.
Add Broth and Saffron. Begin adding the warm chicken broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Add the saffron threads with the first ladle of broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Finish the Risotto. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
Serving the Dish
Plate the Osso Buco. Place a veal shank on each plate. Spoon the sauce and vegetables over the top.
Add the Risotto. Serve a generous portion of saffron risotto alongside the osso buco.
Garnish with Gremolata. Sprinkle the gremolata over the veal shanks to add a fresh, vibrant flavor.
Serving: 11 veal shank with risottoCalories: 850kcalCarbohydrates: 50gProtein: 45gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 200mgSodium: 750mgPotassium: 1200mgFiber: 5gSugar: 8gVitamin A: 4000IUVitamin C: 40mgCalcium: 200mgIron: 8mg
Keyword Gremolata, Milanese, Osso Buco, Saffron Risotto, Veal Shank