Ossobuco alla Milanese With Saffron Risotto Famous Italian Dish

Ossobuco alla Milanese on white rectangular Platter with yellow Saffron Risotto.

5 from 35 votes

Ossobuco alla Milanese With Saffron Risotto Famous Italian Dish

Ossobuco alla Milanese with Saffron Risotto is a Lombardy dish made with veal shanks and braised with vegetables, white wine, and broth. Gremolata sprinkles top the veal dish

Prep Time15

Cook Time1 40

Total Time1 55

Course: main dish, risotto side

Cuisine: Italian

Servings: people

Calories: 1126kcal

Author: Marisa Franca @ All Our Way

Ingredients

½ cup flour
salt and pepper to taste
4 pieces veal shank with bone cut 1 ½ inches thick
3 Tablespoons olive oil
3 Tablespoons unsalted butter
1 onion chopped
½ cup celery chopped
½ 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 tomatoes 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

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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 ½ 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

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