Name: Osso Buco alla Milanese
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 piece Veal shanks; 300 g Arborio rice; 2 piece Onion; 2 piece Carrot; 1 stalk Celery; 400 g Crushed tomato; 300 ml Dry white wine; 1 l Veal stock; 2 clove Garlic; 30 g Flat-leaf parsley; 1 lemon Lemon zest; 4 tbsp Olive oil; 50 g Butter; 80 g Grated Parmesan; 2 tbsp Flour

Temps

110 min

Difficulté

moyen

Ingrédients

15

Budget

~30-38 €

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Valeurs nutritionnelles

42

Score santé

Moyen · /100

580 kcal

par portion

48 gProtéines

24 gLipides

35 gGlucides

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4pers.

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Etapes

1
Flour the veal shanks and brown them in hot oil on all sides until golden.
10 min
2
Remove the shanks. Sweat the sliced onion, carrot, and celery with garlic for 5 minutes.
5 min
3
Deglaze with white wine, add crushed tomatoes and the shanks. Pour stock halfway up the meat.
3 min
4
Cover and simmer for 80 minutes over very low heat, turning the shanks halfway through.
80 min
5
Meanwhile, prepare the risotto: toast the rice with chopped shallot, then gradually add stock while stirring.
18 min
6
Finish the risotto with butter and Parmesan. Plate with the shank and sauce. Garnish with parsley and lemon zest.
4 min