Teresa's Recipes
Osso Buco Con Risotto
Osso Buco Con Risotto is a beloved Italian classic that brings comfort and sophistication to your table. This dish features succulent veal shanks braised to perfection, infused with aromatic vegetables, white wine, and rich beef broth. Served over creamy, dreamy risotto, each bite transports you to the heart of Italy, where family and tradition are cherished. The name 'Osso Buco' translates to 'bone with a hole,' referring to the marrow-filled bone at the center of the shank, which adds a depth of flavor that is simply irresistible. Perfect for special occasions or a cozy Sunday dinner, this dish embodies the essence of Italian culinary heritage.
Ingredients
- 4 pieces, about 1.5 inches thick Veal shanks
- to taste Salt
- to taste Black pepper
- 1/2 cup, for dredging All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium, finely chopped Onion
- 1 medium, diced Carrot
- 1 stalk, diced Celery
- 3 cloves, minced Garlic
- 1 cup Dry white wine
- 3 cups Beef broth
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 1 cup, grated Parmesan cheese
- 1 cup Arborio rice
- 4 cups (for risotto) Water
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Calories: 650
- Fat: 30g
- Carbs: 50g
- Protein: 40g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
- In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the veal shanks and cook until browned on all sides (about 4-5 minutes per side). Remove the shanks from the skillet and set aside.
- In the same skillet, add the chopped onion, diced carrot, diced celery, and minced garlic. Cook, stirring frequently, until the vegetables are softened and fragrant, about 5-7 minutes.
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet to deglaze. Allow the wine to reduce by half, about 3-4 minutes.
- Add the beef broth, tomato paste, and bay leaf to the skillet. Stir to combine and bring the mixture to a gentle simmer.
- Return the veal shanks to the skillet, ensuring they are submerged in the liquid. Cover and simmer on low heat for approximately 2 hours, or until the meat is fork-tender.
- Meanwhile, prepare the risotto. In a separate pot, bring the water to a boil. Stir in the Arborio rice and reduce the heat to medium-low. Cook, stirring frequently, until the rice is al dente and creamy, about 18-20 minutes. Remove from heat and stir in the grated Parmesan cheese.
- To serve, place a generous scoop of risotto on each plate and top with a veal shank. Spoon some of the braising liquid and vegetables over the top for added flavor.
Tips
- For an extra touch of flavor, add a sprig of fresh rosemary or thyme to the braise.
- If you prefer a richer risotto, you can substitute half of the water with additional beef broth.
- Pair this dish with a glass of Chianti for a perfect Italian dining experience.