Osso Buco, Risotto Milanese & Gremolata

Preparation info

  • Serves


    • Difficulty


Appears in

The Eagle Cookbook

By David Eyre

Published 2009

  • About

Osso bucco (which means ‘bone with a hole’) is one of those luxurious down-home dishes that any cook loves to make. It is sometimes cooked in bianco – without tomatoes – but I prefer this version, with the tomatoes liaising the vegetables and vermouth. Ask for the osso bucco to be cut for you and pay extra to have the centre cuts of each shin. The Milanese style is to serve the meat with a plain saffron risotto and gremolata – a mixture of finely chopped lemon rind, garlic and parsley – as a seasoning.