Osso Bucco with Risotto Alla Milanese


Osso Bucco with Risotto Alla Milanese

Osso Bucco with Risotto Alla Milanese. Serve this classic Italian dish of veal Osso Bucco or beef shank on a bed of Risotto Alla Milanese and sprinkle with gremolatta.

Osso Bucco with Risotto Alla Milanese

Serves 4


2 tbsp olive oil

20g butter

2 carrots, diced

3 sticks celery, diced

2 brown onions, finely chopped

3 garlic cloves, crushed

1.5kg veal osso bucco or beef shank, sliced

1/3 cup plain flour

800g diced Italian tomatoes

1 cup chicken stock

½ cup white wine (chardonnay)

1 stalk bay leaves (8 leaves)

6 sprigs lemon thyme

risotto alla Milanese, to serve

gremolatta, to serve


Preheat oven to 200C. Heat half the oil and half the butter in a frying pan over medium heat. When butter melts add carrot, celery and onion. Cook, stirring often, for 8 minutes or until tender. Add garlic and cook for 1 minute. Transfer vegetables to a large roasting pan, spreading evenly over base of pan.

Lightly coat veal with flour. Heat remaining oil and butter in frying pan. Add a third of the veal and cook for 3–4 minutes each side or until golden brown. Put on top of vegetables. Repeat with remaining veal. Add tomato, stock and wine to frying pan. Bring to the boil. Season with salt and pepper. Pour tomato mixture over veal and vegetables. Add bay leaves and lemon thyme. Cover roasting pan tightly with foil and bake in oven for 1½ hours or until veal is very tender. Serve osso bucco on a bed of risotto alla Milanese and sprinkle with gremolatta.



Preheat oven to 180C. Heat 1 tbsp olive oil and 20g butter in a heavy-based casserole dish over medium heat. When butter melts add 1 finely chopped brown onion. Cook, stirring often, for 3–4 minutes or until soft. Add 2 cups Arborio rice and ½ tsp saffron threads. Stir until well combined and rice is coated. Add 4 cups chicken stock. Bring mixture to the boil. Cover casserole dish and put in oven for 20 minutes. Remove and stir through ½ cup finely grated parmesan cheese. Season with salt and freshly ground black pepper.



Finely chop 1 cup flat-leaf parsley and 3 garlic cloves. Put in a bowl. Add finely grated rind of 2 lemons and 1 orange. Cover with plastic wrap and refrigerate.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login