Osso Buco alla Milanese with Saffron Risotto and Gremolata

Name: Osso Buco alla Milanese with Saffron Risotto and Gremolata
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Yield: 4
Cuisine: italian
Ingredients: 4 pcs veal shanks with marrow bone (approx. 3-4 cm thick); 2 tbsp all-purpose flour for dredging; 2 tbsp butter; 2 tbsp olive oil; 1 pcs yellow onion, finely chopped; 1 pcs carrot, finely chopped; 1 pcs celery stalk, finely chopped; 2 clove garlic cloves, finely chopped; 2 tbsp tomato paste; 2 dl dry white wine; 4 dl veal broth (or beef broth); 2 pcs bay leaves; 2 pcs sprigs fresh thyme; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 pcs organic lemon, finely grated zest; 1 clove garlic clove, very finely chopped; 0.5 dl fresh flat-leaf parsley, finely chopped; 300 g Carnaroli or Arborio rice; 0.5 g saffron threads; 1 pcs shallot, finely chopped; 1 dl dry white wine; 1 l hot chicken or veal broth; 50 g cold butter, diced; 2 tbsp olive oil; 50 g Parmesan cheese (Parmigiano-Reggiano), finely grated; 0.5 tsp salt

By Culiora

Osso Buco alla Milanese med saffransrisotto och gremolata served on a plate, photographed in natural light

Classic Milanese slow-braised veal shanks in white wine and rich broth, served over a creamy, saffron-infused risotto alla milanese. The fresh gremolata of lemon zest, garlic, and parsley cuts through the rich, tender meat and marrow with perfection.

Servings: 4
Prep time: 30 min
Cook time: 130 min
Total time: 160 min

Ingredients

4 pcs veal shanks with marrow bone (approx. 3-4 cm thick)
2 tbsp all-purpose flour for dredging
2 tbsp butter
2 tbsp olive oil
1 pcs yellow onion, finely chopped
1 pcs carrot, finely chopped
1 pcs celery stalk, finely chopped
2 clove garlic cloves, finely chopped
2 tbsp tomato paste
2 dl dry white wine
4 dl veal broth (or beef broth)
2 pcs bay leaves
2 pcs sprigs fresh thyme
1 tsp salt
0.5 tsp freshly ground black pepper
1 pcs organic lemon, finely grated zest
1 clove garlic clove, very finely chopped
0.5 dl fresh flat-leaf parsley, finely chopped
300 g Carnaroli or Arborio rice
0.5 g saffron threads
1 pcs shallot, finely chopped
1 dl dry white wine
1 l hot chicken or veal broth
50 g cold butter, diced
2 tbsp olive oil
50 g Parmesan cheese (Parmigiano-Reggiano), finely grated
0.5 tsp salt

Instructions

Score the outer membrane around the veal shanks in 2–3 places using a sharp knife to prevent the meat from curling during searing. Tie butcher's twine around each shank if desired. Season the shanks all over with salt and pepper, then lightly dredge in flour.
Heat 2 tbsp butter and 2 tbsp olive oil in a large, wide Dutch oven over medium-high heat. Brown the meat until golden brown on both sides, about 3–4 minutes per side. Transfer the shanks to a plate and set aside.
Reduce the heat to medium. Add the finely chopped onion, carrot, and celery to the same pot and sauté gently for 6–8 minutes until softened and translucent without browning too much. Add the 2 finely chopped garlic cloves and the tomato paste, cooking and stirring for another 1–2 minutes.
Pour in 2 dl white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 3 minutes.
Return the veal shanks to the pot. Pour in 4 dl veal broth and add the bay leaves and thyme sprigs. The liquid should reach about halfway up the meat. Bring to a simmer, cover with a tight-fitting lid, reduce the heat to low, and simmer gently for 1.5 to 2 hours until the meat is meltingly tender and comes away easily from the bone. Check occasionally to ensure it does not dry out; top up with a little more broth or water if needed.
Make the gremolata: In a small bowl, combine the finely grated lemon zest, 1 finely chopped garlic clove, and chopped flat-leaf parsley. Set aside until serving.
Start the risotto when the shanks have about 25 minutes left: Steep the saffron in 2 tbsp hot broth in a small cup. Keep the remaining broth (1 liter) at a gentle simmer in a separate saucepan.
Heat 2 tbsp olive oil in a heavy-bottomed saucepan over medium heat. Sauté the finely chopped shallot for 2–3 minutes until soft and translucent without coloring. Add the rice and toast (tosta), stirring constantly for 2 minutes until the grains are glossy and translucent around the edges.
Pour in 1 dl white wine and stir until completely absorbed. Begin adding the warm broth a ladleful at a time, roughly 1–2 dl per addition. Allow the liquid to be almost entirely absorbed with steady, gentle stirring before ladling in more.
After the risotto has simmered for about 12 minutes, stir in the saffron infusion. Continue ladling in broth until the rice is al dente with a slight bite to the center, about 16–18 minutes in total.
Remove the pan from the heat. Perform the 'mantecatura': Vigorously beat in the cold diced butter and grated Parmesan until the risotto is creamy, glossy, and wavy ('all'onda'). Season to taste with salt. Cover and let rest for 1 minute.
Spoon a generous mound of saffron risotto into shallow bowls. Top with a tender veal shank and spoon over some of the rich braising juices. Scatter gremolata generously over the meat and marrow bone just before serving.