favourite

Osso Buco with Milanese Risotto

Veal Osso Buco Recipe Served with Risotto

4 - 6

Serves

30 mins

Prep Time

3 hrs

Cook Time

Jack Crosti

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.

Rate this recipe

Share

tag

Special Occasion & Entertaining,

Casserole/Slow,

Ingredients

Osso Buco

arrow

6 veal Osso Buco

i

arrow

1 small onion

Cut in half and sliced lengthways

arrow

2 carrots

Diced

arrow

1 stick celery stalk

Diced

arrow

4 sage leaves

arrow

white flour

Enough for dusting the veal

arrow

300ml white wine

arrow

1 tbsp Tomato concentrate

i

arrow

50g butter

arrow

1 tbsp extra virgin olive oil

arrow

for seasoning salt

arrow

for seasoning black pepper

arrow

1litre beef stock

Saffron Risotto

arrow

400g Arborio rice

i

arrow

50g butter

Chopped into small pieces

arrow

40g beef bone marrow

i

arrow

1/2 onions

Finely chopped

arrow

100ml white wine

i

arrow

1g saffron

arrow

70g parmesan cheese

Grated

arrow

1 litre beef stock

arrow

salt

For seasoning

Gremolata

arrow

50g flat-leaf parsley

Finely chopped

arrow

1 garlic clove

Finely chopped

arrow

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.

More info

Nutrition Information per Serving (813g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

3213 (767)kJ

Protein

52.3g

Total Fat

26g

Saturated Fat

12.9g

Carbs

66.7g

Sugars

6g

Sodium

1235mg

Iron*

6.6mg

* Percentage of recommended daily intake (Aust/NZ)

Related recipes

Back to all recipes

quick-view
favourite

30 mins prep |

45 mins cook

Beef Cevapi in Flatbread with a Sweet Red Pepper Sauce

quick-view
favourite

1 hrs 15 mins prep |

38 mins cook

Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad

quick-view
favourite

15 mins prep |

1 hrs 15 mins cook

Sirloin Steak with Puy Lentil and Puffed Barley Risotto

quick-view
favourite

30 mins prep |

1 hrs cook

Feta and Sunshine Stuffed Boneless Lamb Leg