Name: Osso Buco with Risotto Milanese
Ingredients: salt and pepper; bay leaf; 1 litre/1¾ pt very dry white wine; 1 litre/1 ¾pt Chicken Stock; 85 g/3oz Reggiano Parmesan cheese; 1 large onion; 350 g/12oz Arborio or other Italian risotto rice; zest of 1 large or 2 small lemons; 12-16 saffron threads; 2 tbsp sunflower oil; 85 g/3oz butter; handful of flat leaf parsley; 1 celery heart; 3 tbsp flour; 4 ossi buchi (this is what to ask for, and don’t let them sell you any pieces of veal shanks that are less than 5 cm/2 in wide); 2 large carrots; ½ glass (5 tbsp) of dry white wine; ½ garlic clove

Preparation info

Difficulty
Complex

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

The Milanese are the undisputed masters of veal cooking and this is one of their greatest dishes. Most recipes for the classic osso buco use tomatoes, but I prefer the veal shanks cooked bianco. It is important to get your butcher to cut the individual pieces thickly enough for marrow retention, as the meat cooks and pulls away from the bone. Many recipes also call for a mirepoix in the first stage of cooking which is then st