Osso Buco with Risotto Milanese

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By Alastair Little and Richard Whittington

Published 1993

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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