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 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

Budget

~30-38 €

Want to track this recipe on WhatsApp?

Calerys reads a photo of your plate and calculates your real calories and macros in seconds.

Try it on WhatsApp

Valeurs nutritionnelles

Score santé

Moyen · /100

580 kcal

par portion

48 gProtéines

24 gLipides

35 gGlucides

And on your plate?

These numbers describe the recipe in theory. Send a photo of your plate to Calerys on WhatsApp and get the calories and macros of your real portion in seconds.

Try it on WhatsApp

4pers.

Vous avez besoin de

Curious what your version really adds up to?

Once your dish is ready, snap a photo and send it to Calerys on WhatsApp. Answer in under 10 seconds.

Discover Calerys

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