Osso Buco with Risotto Alla Milanese
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 6 servings
Ingredients
6 veal shank cross cuts, cut 2 inches thick (3 to 3-1/2
pounds)
2 Tbs olive oil
1/2 cup dry white wine
1 can (16 ounces) whole tomatoes, undrained
1 can (6 ounces) tomato paste
2 tsp each dried basil and dried rosemary
1/4 tsp each ground black pepper and ground red pepper
2 Tbs butter
1 large onion, finely chopped
1 medium carrot, finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
Risotto Alla Milanese
2 Tbs butter
1 small onion, finely chopped
2 cups uncooked long grain rice
1/2 cup dry white wine
1 tsp salt
1/8 tsp crushed saffron
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
4- 1/2 to 5 cups water
1/3 cup grated Parmesan cheese
2 Tbs finely chopped fresh parsley
Directions
Osso Buco:
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.
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.
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.
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.
Nutrition facts
Serving Size 1 serving
Calories 486
Calories from Fat 183 (38%)
% Daily Value*
31%Total Fat 20g
43%Saturated
Fat 8.6g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 8.2g
49%Cholesterol 146mg
43%Sodium 1031mg
30%Potassium 1047mg
11%Total
Carbohydrate 32g
14%Dietary
Fiber 3.5g
Sugars 9g
Sugar Alcohols 0g
76%Protein 38g