Osso Buco with Risotto Milanese

Osso Buco with Risotto Milanese

It’s been way to long since my last post.. “Real Life” commitments have kept me from posting, but not from cooking! This is not exactly a simple dish, but take your time and something magical will come out of it 🙂

Osso Buco

  • Pieces of osso buco (veal shank)
  • Leaks
  • Garlic
  • Carrot
  • Flour
  • Red wine ( a lot!)
  • Water or stock
  • Canned tomatoes
  • Thyme

Season the osso buco with salt and pepper, turn in flour and brown on each side. Remove the meat and fry the veg. for a couple of minutes. Return the meat, drench in red wine, stock and the tomatoes. Add the Thyme, place under a lid and let it simmer for about 2 hours.

Risotto Milanese

  • Risotto rice
  • Onion
  • Garlic
  • Celery
  • Red wine
  • Chicken or vegetable stock
  • Saffron
  • Parmesan  (best you can afford)
  • Butter

Infuse the saffron in some of the stock. Chop and fry the celery, onion and garlic for a couple of minutes. Increase the heat and add the rice. Stir until the rice is translucent. Add the wine and cock until reduced. Under constant stirring ad the stock ladle by ladle until the rice is al dente. Finally add the saffron,  grated parmesan and butter.

Serve with grated lemon zest, thyme and small cubes of fresh apple to give some acidity and balance to the dish.