Osso Buco with Milanese Risotto
Veal Osso Buco Recipe Served with Risotto
4 - 6
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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6 veal Osso Buco
1 small onion
Cut in half and sliced lengthways
1 stick celery stalk
4 sage leaves
Enough for dusting the veal
300ml white wine
1 tbsp Tomato concentrate
1 tbsp extra virgin olive oil
for seasoning salt
for seasoning black pepper
1litre beef stock
400g Arborio rice
Chopped into small pieces
40g beef bone marrow
100ml white wine
70g parmesan cheese
1 litre beef stock
50g flat-leaf parsley
1 garlic clove
1 organic lemon
To Make Osso Bucco
To Make Risotto
To Make Gremolata
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.
With a pair of scissors snip the side of each Osso Buco to prevent it from curling.
Dust the meat with flour and shake to remove any excess.
Remove the onion from the pan and, without washing the pan, add the Osso Buco.
Cook on a high heat for 2-3 minutes each side or until a nice brown colour and crust is reached.
Remove from the pan and set aside.
In the same pan add the carrots, celery and sage, and cook them on a medium heat for 3-4 minutes.
Add the cooked onion, the Osso Buco and white wine.
Cook down until the wine has evaporated.
Lightly season with salt and add the tomato concentrate and 400ml of beef stock.
Cover with a lid and cook for 2 hours at 180°C or until the meat is beginning to fall from the bone.
Add more stock if required but note that the sauce should not be too runny.
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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)