Ossobuco with Risotto alla Milanese

Name: Ossobuco with Risotto alla Milanese
Total time: 7200 s
Yield: 6 servings
Ingredients: 6 veal shanks (ossobuco); Vegetable broth; All-purpose flour; Herbs (thyme, parsley, or rosemary); Finely chopped carrot, celery, and onion; Extra virgin olive oil, red wine

Terry Buontempo @terry_buontempo

I tasted this dish in Milan, specifically in the Navigli district. I wanted to recreate it with the valuable tips from Chef Nico Acquaviva.

Terry Buontempo @terry_buontempo

I tasted this dish in Milan, specifically in the Navigli district. I wanted to recreate it with the valuable tips from Chef Nico Acquaviva.

Saved

Ingredients

1 1/2 hours

6 servings

6veal shanks (ossobuco)
Vegetable broth
All-purpose flour
Herbs (thyme, parsley, or rosemary)
Finely chopped carrot, celery, and onion
Extra virgin olive oil, red wine

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Steps

1 1/2 hours

1

Make small cuts along the edges of the veal shanks.
2

In a large skillet, add olive oil and the chopped carrot, celery, and onion.
3

Dredge the veal shanks in flour mixed with salt and your choice of herbs, then brown them for 5 minutes on each side. Deglaze with red wine and let it evaporate.
4

Cover with previously prepared vegetable broth and cook for 1 1/2 hours, turning the meat halfway through.
5

When done, strain the broth and prepare the risotto alla Milanese.
6

Serve the meat in a baking dish alongside the risotto.