Osso Buco on Risotto Alla Milanese

Yip this is as fancy as the name sounds!! Holy cow its good!!! Can't stop licking my lips. Who needs restaurants when you can gourmet at home! mmmm.

Ingredients for Osso Buco

2 tbsp olive oil 4 pieces of beef shin, about 4cm thick 50g butter 1 onion, finely chopped 2 carrots, finely chopped 3 celery sticks, finely chopped 1 head of garlic, cut horizontally 6 strips of lemon zest 3 sage leaves 200ml white wine 200ml good chicken stock


Instructions 1. Set a casserole dish wide enough to hold the meat in one layer over a high heat, and add the oil. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate.

2. Turn the heat down and add three quarters of the butter to the pan. When melted, add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft. Add the garlic halves, lemon zest and sage to the pan and cook for a few minutes more.

3. Turn up the heat then add the wine to the pan. Return the meat, standing it on top of the vegetables, and bubble until the wine has reduced by half. Pour in the stock and bring to a simmer.

4. Turn the heat right down, cover and simmer for one and a half to two hours, carefully turning the meat over every 30 minutes, until it is tender enough to cut with a spoon.


To make Risotto:

Ingredients 1 medium onion, very finely chopped 6 tbsp butter 2 cups arborio rice, or other medium- or short-grain Italian rice 1/2 cup dry white wine 6 cups chicken broth, hot 1/2 tsp. saffron threads 1 cup finely grated parmesan, Salt and freshly ground black pepper to taste


Instructions 1. In a heavy-based saucepan that’s large enough to hold the rice with plenty of room left over, cook the onion in 2 tablespoons of the butter over medium heat until it’s translucent, about 5 minutes.

2. Stir in the rice and cook it over medium heat for about 3 minutes. Add the wine, 2 cups of broth, and the saffron. Turn the heat to high until the broth comes to a simmer and then adjust the heat to maintain a steady simmer.

3.Cook until most of the liquid has been absorbed, stirring every minute or two (there’s no need to stir constantly). Add another cup of broth and keep cooking, stirring, and adding broth until the rice is al dente but not raw or grainy in the middle.

4. When the rice is ready, stir in the cheese. Add a little more broth to give the risotto the consistency you like (from fairly tight to almost soupy). Off the heat, stir in the remaining 4 tablespoons butter. Season with salt and pepper.

To serve place risotto in a bowl, topped with osso buco. Add some gremolata on top (see recipe I posted earlier today).


This dish is worth the effort. And what better time to be filling in some time!

Nutritionist Cambridge
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