Ossobuco alla Milanese with Saffron Risotto is a Lombardy dish made with cross-cut veal shanks braised with vegetables, white wine, and broth. Gremolata, a combination of lemon zest, parsley, and garlic garnishes the braised meat. Traditionally the accompaniment to the dish is Risotto alla Milanese, a risotto made with saffron.
The Inspiration For Ossobuco Alla Milanese
An Italian sweepstake inspired our recipe. We wanted to make Ossobuco alla Milanese last year commemorating the win but we couldn’t find meaty veal shanks. Then out of the blue, we discovered them in Florida at a Costco. Talk about traveling far and wide to find the right ingredients!
If you’re wondering how a sweepstake connects to a braised meat dish it’s because of the bicycle I won. That bike was the first handmade bike of its type. And before you start shaking your head in confusion, the prize came from outside of Milan.
I wrote to Roberto, CEO of OMAST, a sponsor for the contest. I asked what’s his favorite dish. He said Ossobuco alla Milanese. I promised that I’d make the traditional Italian dish, and here we are.
The Birthplace Of The Famous Dish
Milan, in the Lombardia region of Italy, claims to be the city that gave birth to ossobuco. The word (“oss bus” in Milanese dialect) means “bone with a hole”, a reference to the marrow hole at the center of the veal shank.
Originally, Italians made this dish in the winter time on charcoal or wood stoves. The veal shanks cooked for hours warming the household. Can you imagine the wonderful aroma that filled the house?
The lengthy braise time reminded me of our ragù. It appears the Italians are masters at slow-cooking meats. Our Maiale al Latte (Pork Roast Braised In Milk) is fork tender.
Ossobuco Alla Milanese Ingredients
The best ossobuco comes from the meatier hind leg. The shanks should be no thicker than 1 1/2 inches. Although the thick pieces look good, they need to cook longer and they could end up chewy instead of fork tender.
Veal broth is ideal for this recipe, but if that’s not available (we didn’t have any) use chicken broth. From what I’ve read, using stock instead of broth does not give that optimum flavor. If you spend money on expensive veal shanks you want to use the best ingredients.
Next comes the vegetables. The onion, celery, carrots, garlic, bay leaves, and parsley cook in a pan until softened.
The Marsala deglazes the pan and then the stock and tomatoes go in along with the veal shanks for a long slow braise.
Serving the Ossobuco Alla Milanese
Our gremolata is a combination of grated lemon and orange, minced garlic, and fresh chopped Italian parsley. We added it to the finished ossobuco dish just before serving.
Risotto alla Milanese is a saffron risotto that’s the traditional side with the Ossobuco alla Milanese. The passion for this dish runs deep. Billy Collins, an American poet, wrote a poem called Osso Buco. I guess he really enjoyed the meal. 😋
Give this recipe a try. You won’t be disappointed! We promise.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Ossobuco alla Milanese With Saffron Risotto Famous Italian Dish
Ingredients
- 1/2 cup flour
- salt and pepper to taste
- 4 pieces veal shank with bone cut 1 1/2 inches thick
- 3 Tablespoons olive oil
- 3 Tablespoons unsalted butter
- 1 onion chopped
- 1/2 cup celery chopped
- 1/2 cup carrots chopped
- 4 cloves garlic coarsely chopped
- 2 bay leaves
- 3 Tablespoons fresh Italian parsley finely chopped
- 1 cup dry Marsala
- 2 cups veal or chicken broth
- 2 to matoes peeled, seeded and chopped
GREMOLATA:
- Grated rind of 1 lemon
- Grated rind of 1 orange
- 2 garlic cloves minced
- 2 Tablespoons fresh Italian parsley chopped
SAFFRON RISOTTO:
- 8 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups Arborio rice
- 3 pinches saffron threads
- 3 TablespoonsParmesan cheese grated
- Salt and pepper to taste
Instructions
OSSOBUCO:
- In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in the marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
- Add onion, celery, carrots, garlic, bay leaves, and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan.
- Return the shanks to the pan, add the broth and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender.
- Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a little.
GREMOLATA:
- Combine all ingredients in a small bowl. Stew the gremolata over the ossobuco before serving. Serve ossobuco with Saffron Risotto.
SAFFRON RISOTTO:
- In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
- In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads.
- Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more.
- Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt, and pepper. Serve at once with Ossobuco alla Milanese.
Notes
Nutrition
Note: Recipes and content from © 2017 All Our Way are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information, please link to this post. Grazie.
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Cheese Curd In Paradise says
January 11, 2019 at 11:32 amThe first time I had Osso Busso was in Italy, and this looks absolutely incredible. I remember it being delicious and the meat so tender. This is well seasoned and a beautiful recipe!
Denay DeGuzman says
January 10, 2019 at 5:39 pmOh my goodness, my mouth is watering. The images of this fantastic Italian dish look amazing. I need to try out this recipe ASAP!
Danielle Wolter says
January 10, 2019 at 2:41 pmI hope you are shipping some of this to me right now. It sounds just incredible. I absolutely love to east osso bucco, it is one of those ultimate comfort foods 🙂
Mahy Elamin says
January 10, 2019 at 2:28 pmRisotto equals comfort food to me. I’ve been craving it for weeks now and to find the risotto from my favorite part of Italy in front of me; well, now I have to make it. Once again, as always. many thanks for sharing this amazing recipe.
Veena Azmanov says
September 27, 2018 at 1:37 pmThat sounds like a scrumptious and hearty meal. I love veal shanks and this with risotto sounds like the perfect meal on its own. Love how authentic this looks.
Alexis says
September 27, 2018 at 11:26 amWhat an amazing dish! This looks delicious. I wish I could find veal around here, I’d make this dish in a heartbeat.
Ben Myhre says
September 27, 2018 at 7:22 amMarisa,
This looks so dang good. Seriously. I want to make this one!
Dan Zehr says
September 27, 2018 at 4:48 amGreat idea in the cold autumn evening. I bet those flavors are amazing! Cannot wait to try this! Love! Thank you for sharing this great recipe.
Marisa Franca says
September 27, 2018 at 7:33 amThank you for the nice words, Dan!
Michelle says
September 26, 2018 at 10:46 pmwhat a great story behind the meal and kudos on the win! I’ll have to be on the lookout for this cut because when i see it i’ll have to grab it!
Claudia Lamascolo says
September 26, 2018 at 6:22 pmAs many times as I have made this I have never seen it with veal. I have always use lamb shanks however I cant find veal here anywhere and love it. Florida is funny trying to find certain things and I really love this recipe. I will have to see where I can find it online.
Renee Gardner says
September 10, 2018 at 9:58 pmThis looks delicious!! I love all the extra veggies and the extra tips too! Thanks for sharing!
Anne Murphy says
September 10, 2018 at 10:25 amI get a kick out of the whole story with the bike! And my MIL always loved osso bucco, and would get it in some of the Italian restaurants back in New York, but I don’t think she’s had it since she came down here… so I guess I should look for veal shanks! (If I can make her that and cassoulet…)
Dana says
September 10, 2018 at 9:57 amOh wow. This just *screams* “Perfect Sunday dinner!” This looks like it would be so aromatic, cooking throughout the afternoon. And that meat is just fall-off-the-bone tender. I’m all about this!
Tina says
September 10, 2018 at 5:21 amWhat a hearty and filling dish. This looks like such a good recipe to feed a huge family. I need to get some guests over so I can make this soon!
Heather says
September 10, 2018 at 4:28 amThis looks absolutely amazing! Super hearty and great to feed a hungry family any night of the week.. very creative!
Kelsey says
September 9, 2018 at 11:46 pmThis dish has all the right flavors and textures that I love in a dish! I love trying new recipes for dinner and this is just that! I know that my family is going to devour this when I make it!
Julie says
September 9, 2018 at 10:54 pmThat risotto looks amazing! We don’t eat veal, but now I’m dreaming up all the ways we can incorporate saffron risotto with what we do eat.
Sharon says
September 9, 2018 at 9:50 pmWhat a beautiful meal! This would be perfect for a small holiday gathering or a special Sunday meal.
Shelley says
September 9, 2018 at 9:06 pmWhat a great story about you winning the bicycle and how this dish came to be! And oh my goodness, what richly, deeply flavorful comfort food! So many really helpful little tips and tricks, too, to ensure that the dish turns out just perfectly – thank you!
Jackie @TheSeasideBaker says
September 9, 2018 at 8:34 pmOh this recipe takes me back to my childhood and mornings spent in the kitchen with my grandfather preparing this meal for after church. What a beautiful reminder!
Annemarie says
September 9, 2018 at 6:32 pmI’m not sure who won, the CEO who now has your ossobucco recipe or you with bicycle. Maybe both? The pictures look so good and I love the risotto Milanese you paired with it. It’s getting chilly here now, so I think I need to try this!
Carmy says
September 9, 2018 at 5:50 pmCan you believe that I’ve never had Ossobuco alla Milanese before? This looks so good I’m going to have to eat it right away! The saffron risotto on the side sounds like such a great addition. All the flavour combinations here is right up my alley!
Amanda says
September 9, 2018 at 9:21 amOssobuco alla Milanese is one of my all time favorite dishes, Marisa! The tender veal shanks, the marrow, the bright gremolata! What’s not to absolutely love and savor? I can just taste it looking at your photos, with that luscious saffron risotto. What a perfect dish for a fall weekend. I might have to dash off to the store and get some veal shanks because your post has given me some serious cravings!
Eileen Kelly says
September 8, 2018 at 12:35 amYour OssoBusco puts the ones I have had in the past to shame! It is delicious and topped with the gremolata, amazing! I love that you shared the origins of the dish!
Debra says
September 7, 2018 at 10:39 amThis looks amazing. I’ve bookmarked it because it is so perfect for a special occasion treat. I’m going to make that saffron risotto this weekend though. My family will LOVE that. Thank you.
Dominique | Perchance to Cook says
September 7, 2018 at 9:37 amThis Italian recipe is calling my name. I absolutely love saffron in risotto, and it works perfect here. I’m bookmarking this recipe because I need to try it! YUM
Lisa says
September 6, 2018 at 8:07 amKudos on your bicycle win! I don’t think I’ve ever won anything… I usually make osso buco once or twice a season, but I’ve never tried it with a saffron risotto before and to me, that’s the game changer. The gremolata is a must for a bright finish. This recipe would be perfect for my cousin’s birthday party next week. Thank you for the inspiration (and recipe). It looks luscious.
Gloria says
September 4, 2018 at 6:02 pmI have yet to make osso bucco at home. If I go out to dinner ( which does not happen often) and it is on the menu, I will order it for sure. I really need to give this a try. The last time I had it, it was in Montreal….and it was in a French restaurant….made with lamb. Sooooo good!!
Karyl Henry says
July 22, 2018 at 6:48 pmI love ossobuco, but I’ve never been brave enough to make it at home. The instructions and photos are very helpful, and it’s inspiring me to give it a try. Thank you!
Amelie says
December 4, 2017 at 6:44 amThis looks amazing! And packed with veggies! I’m always short on ideas and recipes to use saffron with, but this seems like a perfect combo.
Marisa Franca says
December 4, 2017 at 11:39 amHi, Amelie! It is very good and the meat is so tender!! The saffron risotto is the perfect accompaniment. xoxo
Agness of Run Agness Run says
November 28, 2017 at 5:29 amSuch a perfect risotto recipe, Marisa! Excellent combination of ingredients. What kind of onion do you use?
Marisa Franca says
November 30, 2017 at 12:06 pmThank you, Agness! I hope you give it a try! xoxo
Donna says
November 27, 2017 at 10:39 pmOoh we had some lovely looking osso bucco at our local butchers this morning, but I was a bit intimated and walked on by. I might have to grab some next time as this sounds divine!
Marisa Franca says
November 30, 2017 at 12:07 pmHi, Donna! You’ll just have to go back to the butcher’s shop and get some veal shanks. You won’t regret it. 😋
Jessica Pinney says
November 27, 2017 at 2:28 pmI have some leftover saffron I’ve been meaning to use up and this looks like a great way to do it. Thanks for sharing!
Marisa Franca says
November 27, 2017 at 3:42 pmYou’re welcome, Jessica. I haven’t been using as much saffron as I should. It’s so good I’m going to start using it more.
Kate says
November 27, 2017 at 8:15 amMmmm! Saffron risotto! I love saffron but I hardly ever cook with it. It looks so beautiful!
Marisa Franca says
November 27, 2017 at 3:42 pmThank you, Kate! It tastes good too.xoxo
Jessica (swanky recipes) says
November 26, 2017 at 9:22 pmI have some extra saffron to use up and I’ve been looking for a fresh recipe with plenty of vegetables and fresh flavor to use it in. I can’t wait to make this savory risotto for the family this week!
Marisa Franca says
November 27, 2017 at 3:49 pmHi, Jessica! Saffron is such a fantastic spice! I don’t know why I haven’t used it more often. I know you’ll enjoy the recipe.
Anne Murphy says
November 26, 2017 at 3:13 pmOh, you make me think… I’ll be cooking for my mother in law. She *loves* osso bucco, and I don’t think she’s eaten it since she left New York. I’ll have to make a note of your recipe – and keep an eye out down there for veal shanks!
Marisa Franca says
November 27, 2017 at 3:48 pmHello, Anne! Your MIL will really enjoy the dish but more so that you went through the trouble to make it for her. Meals and family go hand in hand. xoxo
Carrie Ditton says
November 26, 2017 at 1:56 pmI love this dish! Yours looks amazing! Pinned! I will be adding this to my next Costco trip!
Marisa Franca says
November 27, 2017 at 3:47 pmHi, Carrie!! I’m glad you’re going to make the recipe. You won’t regret it!!
Sues says
November 26, 2017 at 10:53 amI’ve never made my own ossobuco before, but I’ve always wanted to. This one looks absolutely perfect! And I’m always up for risotto 🙂
Marisa Franca says
November 26, 2017 at 10:59 amOssobuco is really an easy dish and oh, so, delicious! I’m sure you’ll enjoy it!!
Stacey says
November 25, 2017 at 10:00 pmOh my goodness this is going to be made asap! Love it!
Marisa Franca says
November 26, 2017 at 11:00 amThank you, Stacey! I’m sure it will be a favorite.
Julie says
November 25, 2017 at 3:07 pmThis looks so lovely and sounds like a perfect meal for a big dinner party! Anything with risotto is always a winner in my book!
Marisa Franca says
November 26, 2017 at 11:02 amI agree, Julie. Risotto always makes a meal special and the veal shanks just take it to the stratosphere!
Patti says
November 25, 2017 at 12:36 pmI have a confession to make. For the longest time, I thought Ossobuco was made from beef cheeks. I don’t know where I got that idea. This looks amazingly delicious. I can’t wait to give it a try.
Marisa Franca says
November 26, 2017 at 11:03 amWell, Patti, I have a confession to make too. Until recently I didn’t know there was a cut of beef called beef cheeks. 😮 I hope you have a chance to make the ossobuco — it is so yummy!
Patti says
December 2, 2017 at 2:53 amI’m shocked, Marisa. Your site is so full of delicious recipes that I thought you knew everything. It’s OK. I will still visit your site even though I have seen your feet of clay. LOL
Marisa Franca says
December 2, 2017 at 4:22 pmSsssssh, Patti! That’s our secret. 😉
2pots2cook says
November 24, 2017 at 12:48 amThank you for this lovely idea. Definitely will try this version since you do really perfect posts. Thank you dear Marissa ans I wish you have happy holidays !
Marisa Franca says
November 26, 2017 at 11:14 amThank you very much! That’s very sweet of you to say. I’m wishing you a best of holidays!! xoxo
Eliza says
November 23, 2017 at 10:54 amHello, Marisa.
Oh this dish looks so tasty! Is there any way I can replace the Pork Roast Braised with beef. I really want to try this recipe. I hope to try this soon.
Marisa Franca says
November 23, 2017 at 4:55 pmHi Eliza! What kind of beef cut are you planning on substituting?
Helen @ Fuss Free Flavours says
November 21, 2017 at 12:02 pmThat is just what I want this evening! Or rather tomorrow evening as there is no time to cook it now!
Perfect winter comfort food
Marisa Franca says
November 23, 2017 at 4:56 pmHi, Helen! Every bite is oh so comforting! 😉
Lois. O says
November 20, 2017 at 7:46 pmI have never heard of or tried Ossobuco before. It looks like such a delicious dish, and since I am a huge fan of trying new dishes I will have to give this a shot. Luckily for me I have a butcher that I can get bone in veal shanks from so I am set!
Marisa Franca says
November 23, 2017 at 4:57 pmHello Lois! This is an excellent dish to try!! xoxo
Tatiana says
November 20, 2017 at 4:34 amHonestly , it must be one of the most delicious dishes I ever tried! Hard to explain , but when someone says OSSOBUCO my mouth instantly getting watered . Beautiful fall-themed photos too!
Marisa Franca says
November 23, 2017 at 4:58 pmCiao Tatiana! We’re the same way! There are certain foods that just get that response.!!
Christine says
November 19, 2017 at 10:31 pmI love this! It looks like a gorgeous and delicious dish. My husband would love it, too! Perfect for our next date night!
Marisa Franca says
November 23, 2017 at 5:00 pmHi Christine! That’s a great idea. A perfect date night dish. Very special and one you can start ahead of time. xoxo
Kathryn @ FoodieGirlChicago says
November 19, 2017 at 12:55 pmI’m loving all your Italian recipes! This is one of my dad’s favorites but I’ve never made it for him. Saving this recipe for next time I go visit!
Marisa Franca says
November 23, 2017 at 5:02 pmHi Kathryn! Won’t your dad be surprised when you make it for him?! I wish my dad were still with us so I could do the same. He’d love it too. 💕
Prasanna Hede says
November 19, 2017 at 1:52 amThis recipe looks amazing! Never got a chance to taste but definitely looks flavorful.
Marisa Franca says
November 19, 2017 at 7:50 amThank you! It is a classic dish — and I understand why. Have a nice relaxing Sunday.
Saima Zaidi says
November 18, 2017 at 8:07 pmWow! This dish is completely foreign to me, but it looks really nice! My kids love veal, so I might try it:)
Marisa Franca says
November 19, 2017 at 7:51 amYour kids and family will really enjoy this dish. The flavors blend together beautifully.
Veena Azmanov says
November 17, 2017 at 3:34 pmThat was an interesting read Marisa. And this recipe looks delicious. I love risotto but unfortunately Ziv and the kids didn’t seem to warm up to it. Think I’ll give it a try with this recipe again. Love the flavors you have going there. I bet the home must smell awesome.
Marisa Franca says
November 18, 2017 at 10:40 amHi, Veena! Husbands and kids can be picky can’t they? Sometimes they don’t know what’s good. 😀 Luckily Hubby and I agree on most foods. Hope your weekend is going well.
Patti says
November 17, 2017 at 3:02 amI love recipes that use bone in cuts of meats because it seems to have so much more flavor than boneless pieces. I also love slow cooked dishes. I can imagine the aroma coming from this as it cooks on a cold day. That gremolata with orange added to the lemon sounds ingenious. Most of the recipes I’ve seen only use lemon peel. I pinned this recipe and can’t wait to try it.
Marisa Franca says
November 18, 2017 at 10:42 amHi, Patti! You’re right, meat with the bone does seem to have more flavor. And the aroma in the house made us super hungry by the dinner time. xoxo
Denise Wright says
November 16, 2017 at 6:47 pmOh that sounds so delicious! The gremolata alone sounds like it would make any dish better. I’m also intrigued with your pork braised in milk…..I’ve never heard of that but am intrigued. Off to see what that is about. Nice post!
Chiara says
November 16, 2017 at 4:45 pmquesta splendida ricetta fa venire un’acquolina pazzesca ! Italian lesson today….Un grande abbraccio
Marisa Franca says
November 18, 2017 at 10:46 amGrazie, Chiara! Have you ever made the recipe? We are anxious to make it again. Buon weekend. Un abbraccio forte.
Monica | Nourish & Fete says
November 16, 2017 at 3:52 pmIt’s funny, I have studied Italian and definitely heard of Ossobuco so many times, yet never really knew it’s meaning or origin! Glad to have learned about it today! Plus this looks absolutely delicious – pinning to try when I can find the right ingredients!
Marisa Franca says
November 18, 2017 at 10:48 amCiao, Monica! When you do make it I can guarantee you won’t be disappointed. I really wonderful dish. Grazie, Italia for sharing it with us. 🤗
Chris says
November 16, 2017 at 11:52 amIt just came through…thank-you very much! 🙂
Chris says
November 16, 2017 at 11:12 amThis looks wonderful! I will also be making it with ethically sourced pork shanks as most calves raised for veal are not raised humanely. 🙁 Anyway, when I signed up for your newsletter I didn’t receive the vinaigrette recipe/wall art e-mail. Was that supposed to be sent separately?
Your recipes all look and sound so delicious…can’t wait to try a few of them for the holidays!
Thanks!
Marisa Franca says
November 16, 2017 at 11:19 amHi, Chris! I hear that the pork shanks are also very good. I’m sorry you didn’t get your vinaigrette. Yes, it is sent separately, as a thank you for signing up. If you didn’t get it I’d be happy to send it directly to you — just let me know.🤗
Jovina Coughlin says
November 15, 2017 at 3:12 pmOne of my favorite dishes. Your recipe looks very authentic and delicious. I often substitute pork shanks because that is what I can purchase here. Don’t have Costco in this part of the woods. But pork is good also.
Marisa Franca says
November 15, 2017 at 3:22 pmHi, Jovina! The funny part about the veal is we got them at the Sarasota Costco. We can’t find them up here. In fact, the Sarasota Costco has a lot of goodies that we can’t find up here. Are you ready for Thanksgiving?