Osso Buco with Risotto Milanese | Food Network
This elegant veal dish is simple enough to be served for any gathering.
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Osso Buco with Risotto Milanese
Recipe courtesy of Food Network Kitchen
Total: 2 hr 50 min
Active: 1 hr 10 min
Yield: 4 servings
Level: Easy
Ingredients
Osso Buco:
4 veal osso buco, about 1-inch thick, each tied around the middle
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
All-purpose flour, for dredging
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
2 cups canned whole plum tomatoes, crushed by hand
2 cups low-sodium chicken broth
2 fresh bay leaves
Risotto Milanese:
4 cups low-sodium chicken broth
1 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated Parmesan
Gremolata:
1/2 cup fresh Italian parsley, chopped
1 large garlic clove, very finely chopped
Finely grated zest of 1 lemon
Directions
Special equipment: a fat separator
For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side. Remove to a plate.
Add the onion, carrot and celery to the pot and cook, stirring, until the onion wilts, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat and boil until reduced by half, about 2 minutes. Add the tomatoes, broth and bay leaves. Reduce the heat so that the liquid is simmering gently, and nestle in the veal. Add water, if necessary, to come three-quarters of the way up the sides of the meat. Cover and cook until the veal is tender and a paring knife inserted in the meat slides out easily (insert the knife in several pieces to make sure all are done), 1 hour 15 minutes to 1 hour 30 minutes. Remove the veal to a plate.
Strain the sauce into a fat separator, pressing on the solids. Wipe out the Dutch oven. Pour the defatted sauce back into the Dutch oven and reduce over high heat until thickened and the sauce just coats the back of a spoon. Cut the strings on the osso buco and return the meat to the sauce. Remove from the heat, cover and keep warm while you make the risotto.
For the risotto Milanese: Combine the broth and 2 cups water in a medium saucepan. Bring to a simmer and add the saffron, then turn the heat very low to just keep warm. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon salt and several grinds of black pepper; cook until softened but not browned, 4 to 5 minutes.
Add the rice and cook, stirring, to coat the grains in the oil, about 2 minutes. Add the white wine, bring to a simmer and cook until absorbed, about 2 minutes. Add enough of the hot broth to just cover the rice. Simmer, stirring occasionally until almost totally absorbed. Continue to add broth and stir until the rice is creamy and al dente, about 18 minutes from the first addition. (The risotto will be a bit soupy at this point.)
Remove from the heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper.
For the gremolata: Combine the parsley, garlic and lemon zest in a small bowl.
Spoon the risotto into 4 shallow wide bowls. Top each serving with a piece of osso buco and spoon the sauce over the top. Sprinkle with the gremolata.
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Osso Buco with Risotto Milanese | Food Network
How to Prepare II Ossobuco alla Milanese I Gremolata I Cuisine of Lombard II By Chef Ramy´s Kitchen
The dish that you have to give to the Milanese, being a specialty of Lombard cuisine, Ossobuco alla Milanese particular cut of meat made extremely tender by the long cooking time and the presence of the marrow. before you served added gremolata, chopped parsley, fried Garlic, Anchovy, lemon zest and olive oil that completes and enhances the flavor of the veal.
For the Meat:
4x Cross-Cut Veal Shanks
150g All-Purpose Flour
50ml EV. Olive Oil (first)
Salt and Black Pepper
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250g White Onion
250g Carrot
400g Italian Plum Tomatoes
250ml Dry White Wine
300ml Chicken Broth
160g Celery
30ml EV: Olive Oil
3clov. Garlic Chopped
35g Tomato Paste
3-4 Bay Leaf
3-4 Sprig Thyme
1 Sprig Rosemary
Salt and Pepper (About 1tbs) or To Taste
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Gremolata:
3 tbs Finely Chopped Flat-Parsley
1 tbs Lemon Zest
1 tbs EV. Olive Oil
3x Anchovy Fillet Chopped
3x Cloves Garlic Chopped (Fried)
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Note: Ossobuco you can served with Risotto, Polenta or Noddles
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Veal Osso Bucco Recipe with Gremolata
You already know by now that I’m a traditionalist so when it comes to making the classics I usually just leave them alone or throw a small twist on it, and the same goes for this osso bucco recipe. Osso Bucco is traditionally made with veal, which is really the nice way of saying you are eating a baby cow, which isn’t nice to say or think about really. Regardless, it is what is and that’s how I’m going to cook it!
Osso Bucco is a dish I haven’t made in at least 10 years but man oh man is it just so comforting and good, and now that the weather is beginning to turn to fall I can’t think of a better recipe to make!
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Veal Osso Bucco Recipe with Gremolata
For the Osso Bucco:
1 cup of all purpose flour
4 8-ounce veal shanks
2 tablepoons of olive oil
1 peeled and large diced yellow onion
1 peeled and large diced carrot
2 peeled and large diced celery stalks
6-8 garlic cloves
2 tablespoons of tomato paste
3 cups of roughly sliced assorted tomatoes
2 cups of red wine, Sangiovese or Barolo
4 cups of beef stock
2 bay leaves
1 bunch of Italian parsley
20 to 25 fresh thyme sprigs
sea salt and fresh cracked pepper to taste
For the Gremolata:
2 tablespoons of finely minced fresh Italian parsley
zest of 2 lemons
1 tablespoon of olive oil
sea salt to taste
Serves 4
Prep Time: 20 minutes
Cook Time: 120 minutes
Procedures:
1. Preheat the oven to 325°.
2. Add the flour to a bowl or a plate and season it very well with salt and pepper. Dredge the veal shanks on all sides in the flour and set aside.
3. Next, heat the olive oil in a Dutch oven over medium-high heat and sear the veal shanks until they are golden brown on all sides, about 5 to 7 minutes per side.
4. Remove the veal shanks and add the onions, carrots, celery and garlic to the pot and sauté for 3 to 4 minutes before mixing in the tomato paste.
5. Cook for 2 minutes and the deglaze with the wine followed up by adding in the beef stock, bay leaves, parsley, thyme and salt. Note: 6. 6. Make sure the liquid is seasoned very well.
7. Add the veal shanks back in the pot, submerge them, place a cover of the pot and cook in the oven for 2 to 2 ½ hours or until very tender and easily removes from the bone.
8. Gremolata: Mix together all of the ingredients in a small bowl and set aside until serving time.
9. To Serve: serve the osso bucco and some of the sauce over top risotto or polenta and add the gremolata to the top of the veal shanks.
RECIPE FOR DINNER | BEEF SHANK RECIPE | OSSOBUCO RECIPE | SERVED WITH CREAMY MUSHROOMS & POTATOES
Recipe for dinner easy beef recipe for beef shanks/ ossobuco that is simple to make yet delicious it can be served with potatoes, rice, veggies, simple mushrooms, creamy mushroom sauce, bread
INGREDIENTS
MARINADE
1 1/2 TBSP VINEGAR
1 TBSP COOKING OIL
1/2 TSP ONION POWDER
1/4 TSP THYME
1/4 TSP BLACK PEPPER
1/2 TSP CAYENNE PEPPER
1/2 TSP SMOKED PAPRIKA
1/4 TSP SAGE
1/4 TSP ORIGANO
1/2 TSP GARLIC POWDER
1/2 TSP SALT
4 PIECES OF BEEF VEAL SHANK
A BIT OF FLOUR FOR COATING
COOKING INGREDIENTS
3 TBSP OF COOKING OIL
1/2 OF A BIG ONION
1 1/2 TSP SMOKED PAPRIKA
1/4 TSP CHILLI FLAKES
1/2 TSP ORIGANO
1/2 TSP SAGE
1/4 TSP CAYENNE PEPPER
1 BIG MINCED CLOVE OF GARLIC
1/2 TSP SALT
1 1/2 CUP CHICKEN STOCK OR ANY STOCK
3 SPRIGS OF THYME
CREAMY MUSHROOM SAUCE INGREDIENTS
2 TBSP OLIVE OIL
600G BUTTON MUSHROOMS
SALT
1 SMALL MINCED GARLIC
1/4 TSP BLACK PEPPER
260ML HEAVY CREAM
1/4 TSP THYME
CRUSHED POTATOES
10 BABY POTATOES
A BIT OF GARLIC
A BIT OF CHILLI FLAKES
SOFT BUTTER
SALT
Making The Perfect Osso Buco | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all how I make the Perfect Osso Buco dish with some of the most beautiful pieces of veal that I've seen in a while! If Veal is too expensive for you right now try this same recipe with Lamb or Pork and it will come out just as delicious! Let me know how you did in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
❤️ Onion Salt:
❤️ LaValle Plum Tomatoes:
❤️ Woll Non-Stick Fry Pan:
❤️ Staub Dutch Oven:
❤️ Micro Zester:
❤️ Scraper / Chopper:
❤️ Laser Thermometer:
❤️ Signed copy of Chef Jean-Pierre's Cookbook:
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