Want to cook this recipe? Swipe in the YUZU app for more ideas.

Osso Buco alla Milanese

Name: Osso Buco alla Milanese
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 portions
Cuisine: italienne
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

Veal shanks braised slowly in savory white wine with tomatoes and vegetables, served with creamy risotto.

110 min4 servings580 kcalDifficulty: Medium

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

Instructions

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

Open YUZU