Osso buco with milanese risotto
Traditional Italian recipe served with tasty risotto
4 - 6
Serves
30 mins
Prep Time
3 hrs
Cook Time
Recipe author
Jack Crosti
Osso Buco means ‘hollowed bone’ which refers to the marrow-filled shin bone that the dish is made from. Traditionally this Milanese recipe was made using veal. Veal Osso Buco is available at most butchers but if you can’t find it then using beef shin is also fine. This recipe was created by Beef + Lamb Ambassador Chef, Jack Crosti, in celebration of Nose to Tail Month.
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Ingredients
Osso Buco
6 veal Osso Buco
i
1 small onion
cut in half and sliced lengthways
2 carrots
diced
1 celery stalk
diced
4 sage leaves
white flour
Enough for dusting the veal
300ml white wine
1 Tbsp tomato concentrate
i
50g butter
1 Tbsp extra virgin olive oil
salt
enough for seasoning
black pepper
enough for seasoning
1 litre beef stock
Saffron Risotto
400g Arborio rice
i
50g butter
Chopped into small pieces
40g beef bone marrow
i
1/2 onion
finely chopped
100ml white wine
i
1g saffron threads
70g Parmesan cheese
grated
1 litre beef stock
salt
For seasoning
Gremolata
50g flat-leaf parsley
1 garlic clove
1 organic lemon
Method
To Make Osso Bucco
To Make Risotto
To Make Gremolata
To Serve
1
In a large stove top casserole dish or oven proof pan put the olive oil and melt the butter, add the onion and cook on a low heat until they are translucent.
2
With a pair of scissors snip the side of each Osso Buco to prevent it from curling.
3
Dust the meat with flour and shake to remove any excess.
4
Remove the onion from the pan and, without washing the pan, add the Osso Buco.
5
Cook on a high heat for 2-3 minutes each side or until a nice brown colour and crust is reached.
6
Remove from the pan and set aside.
7
In the same pan add the carrots, celery and sage, and cook them on a medium heat for 3-4 minutes.
8
Add the cooked onion, the Osso Buco and white wine.
9
Cook down until the wine has evaporated.
10
Lightly season with salt and add the tomato concentrate and 400ml of beef stock.
11
Cover with a lid and cook for 2 hours at 180°C or until the meat is beginning to fall from the bone.
12
Add more stock if required but note that the sauce should not be too runny.
13
Adjust the seasoning of the sauce and let it rest for at least 3 hours or ideally overnight in the fridge, which will help all the flavour to set.
Nutrition Information per Serving (813g)
This is a special occasion meal to enjoy. It is an energy dense, a rich dish, so chances are they'll be leftovers for the next day.
Energy
3213kJ (767 kcal)
Protein
52.3g
Total Fat
26g
Saturated Fat
12.9g
Carbs
66.7g
Dietary Fibre
g
Sodium
1235mg
Iron
6.6mg
Zinc
8.3mg
Vitamin B12
2.4µg
