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Osso Buco with Risotto Alla Milanese

Osso Buco with Risotto Alla MilaneseOsso buco is classic Italian comfort food, an oven-braised stew with fork-tender veal shanks and a gremolata topping, accompanied with creamy risotto, Milano-style.

Recipe Ingredients:

Osso Buco:
6 veal shank cross cuts, cut 2-inches thick (3 to 3 1/2 pounds)
2 tablespoons olive oil
1/2 cup dry white wine
1 (16-ounce) can whole tomatoes, undrained
1 (6-ounce) can tomato paste
2 teaspoons each dried basil and dried rosemary
1/4 teaspoon each ground black pepper and ground red pepper
2 tablespoons butter
1 large onion, finely chopped
1 medium carrot, finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced

1/4 cup finely chopped fresh parsley
1 teaspoon grated lemon peel
1 clove garlic, finely minced

Risotto Alla Milanese:
2 tablespoons butter
1 small onion, finely chopped
2 cups uncooked arborio rice
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon crushed saffron
1 (14.5-ounce) can ready-to-serve beef broth
4 1/2 to 5 cups water
1/3 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh parsley

Cooking Directions:

  1. Heat oil in large skillet over medium heat until hot. Brown veal cross cuts, 1/3 at a time; remove from skillet. Season with salt. Pour off drippings.
  2. Add wine; cook and stir until browned bits attached to skillet are dissolved. Stir in tomatoes, tomato paste, basil, rosemary and black and red peppers; bring to a boil. Reduce heat; simmer 10 minutes.
  3. Melt butter in Dutch oven over medium heat. Add onion, carrot, celery and 2 cloves garlic; cook and stir until vegetables are crisp-tender. Add veal and tomato sauce; bring to a boil. Reduce heat; cover tightly and simmer 2 hours or until veal is fork-tender. Combine gremolata ingredients; sprinkle over veal and tomato sauce. Let stand, covered, 2 minutes. Serve with risotto.
  4. For Risotto Alla Milanese: Melt butter in large skillet over medium heat. Add onion; cook and stir 2 minutes or until tender. Add rice; cook and stir 2 to 3 minutes. Add wine, salt and saffron; cook and stir until all liquid is absorbed. Gradually add broth and water, 1/2 cup at a time, and continue cooking 55 minutes or until all liquid is absorbed and rice is tender, but still firm, stirring frequently. Risotto should be creamy, not dry or runny. Remove from heat; stir in cheese and parsley.

Makes 6 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.