Taste Show premium recipe
Italian cuisine
Easy

Osso Buco Milanese Style With Milanese Risotto

Osso Buco Milanese Style With Milanese Risotto
5 stars rating if you like it!
Done
close

Indulge in a delightful culinary journey with this flavorful Beef Ossobuco recipe. Begin by caramelizing onions in olive oil and white wine, then coat beef shanks in a light layer of flour before browning to perfection. Simmer the ossobuchi in a broth infused with rosemary for 35 minutes, creating a tender masterpiece.

 

In parallel, craft a Milanese Risotto by toasting Carnaroli rice, adding a saffron-infused onion mixture, and slowly incorporating vegetable stock. Finish with butter and Parmigiano Reggiano for a creamy texture.

Recipe
PRE TIME: 15 min
COOKING TIME: 45 min
TOTAL TIME: 1 hr
2 SERVING
Ingredients:
  • Ossobuco
  • 3 oz. Extra virgin
  • 1 medium Yellow onion
  • 2 oz. White wine
  • 3 cup Vegetable Stock
  • 2 tsp. Rosemary
  • Crispy Coating
  • 2 medium Beef shanks
  • 1 cup All-purpose flour
  • Fry The Garlic
  • 4 cloves Garlic
  • 6 tbsp. Olive Oil
  • Milanese Risotto
  • 6 oz. Riso Carnaroli Rice
  • 1/2 cup Soaked saffron
  • oz. Butter
  • 2 tbsp. Parmigiano Reggiano
  • Onion Mixture
  • 1 oz. Butter
  • 1/2 cup Coldwater
  • 1/2 medium Yellow onion
  • 3 cup Vegetable stock
  • Sauce
  • oz. Butter
  • 2 oz. White wine
  • Garnish
  • 1/2 medium Lemon zest
Directions:
Step 1
Step 1
1
In a hot pan pour half the oil, add the onion and let it fry until it is well caramelized and golden.
Step 2
Step 2
2
Deglaze with the white wine, wait for it to evaporate completely and turn off the heat.
Step 3
Step 3
3
Flour the ossibuchi by patting the meat on the all-purpose flour. A light layer of flour needs to stick to the meet.
Step 4
Step 4
4
Place the ossibuchi on a cutting board and using a sharp scissor to make 3 incisions around the circumference on the connective tissue; in this way they will not curl during cooking.
Step 5
Step 5
5
Take another pan, heat it on the stove and pour in the remaining oil. Then add the ossobuchi and let them brown for at least 2-3 minutes without moving them.
Step 6
Step 6
6
When they are golden brown, turn them, and let the other side brown for a couple of minutes as well.
Step 7
Step 7
7
Then transfer the ossobuchi into the pan with the onions and put them back on the fire.
Step 8
Step 8
8
Add about 1 liter of broth without putting it directly on the meat.
Step 9
Step 9
9
Cover with a lid and simmer over moderate heat for 35 minutes.
Step 10
Step 10
10
Add the already chopped rosemary into the broth, and cover it again to keep simmering.
Step 11
Step 11
11
In another pan add butter, water, and onion stir well about 5 min.
Step 12
Step 12
12
Pour into a blender and blend well.
Step 13
Step 13
13
Pour the rice into the same pan and toast it on low heat. When it has lightly changed color and is hot, add the white wine and let it evaporate completely.
Step 14
Step 14
14
Then add about half of the hot stock and mix. During the first 5 minutes, it will not be necessary to add more broth.
Step 15
Step 15
15
Add the [Onion Mixture] and let the risotto simmer without mixing it too much. Add the broth as needed, taking into account that everything will be added within 13 to 15 minutes.
Step 16
Step 16
16
When there are 2 to 4 minutes left to cook the risotto completely, add the saffron.
Step 17
Step 17
17
Turn on the flame and as soon as it starts to boil, add the butter and Parmigiano Reggiano, stirring thoroughly until the sauce has thickened.
Step 18
Step 18
18
At this point, turn off the heat and transfer the ossobuchi back to the pan.
Step 19
Step 19
19
As soon as the ossobuchi are cooked, transfer them to a plate, leaving the sauce and onions in the pan and being careful not to damage the marrow.
Step 20
Step 20
20
Place a colander over a bowl and strain the sauce, lightly crushing the onions with a spatula in order to release all the aromas
Step 21
Step 21
21
Pour the cooking juices back into the pan.
Step 22
Step 22
22
Place back ossobuchi.
Step 23
Step 23
23
To sweeten the garlic and reduce its aggressiveness, blanch it for 30 seconds in boiling water; repeat this operation 2 times, changing the water in the pan each time. Then drain it and place it on a clean cloth.
Step 24
Step 24
24
Obtain very thin slices lengthwise, being careful not to crush them.
Step 25
Step 25
25
Then take another pan, add olive oil to fry, and bring it to a temperature of 350°F/180°C.
Step 26
Step 26
26
Then drop the garlic inside and mix with a fork, or a slotted spoon, so that the slices do not stick together until you have golden chips.
Step 27
Step 27
27
Then drain and transfer them to a sheet of napkin paper to dry.
Step 28
Step 28
28
Using a spoon, cover the meat with the sauce so that it absorbs as much as possible.
Step 29
Step 29
29
Arrange the garlic chips on the ossibuchi, about 3 on each 8. Add the grate the lemon zest and parsley.
Step 30
Step 30
30
Enjoy!
More Like This
Tuna & Avocado Tomato Salad Stack
Tuna & Avocado Tomato Salad Stack
5 min
Polpettone in Crosta – Meatloaf in Puff Pastry Crust
PREMIUM
Polpettone in Crosta – Meatloaf in Puff Pastry Crust
11 min
Ultimate Detox Southwest Chicken Soup
Ultimate Detox Southwest Chicken Soup
3 min
Pumpkin Spice Latte | Bedtime Drink
Pumpkin Spice Latte | Bedtime Drink
1 min
Keto Sheet Pan Salmon With Asparagus
Keto Sheet Pan Salmon With Asparagus
3 min
Zucchini Fritters
Zucchini Fritters
3 min
Low Carb Beef Stroganoff
Low Carb Beef Stroganoff
3 min
Beef Shish Kabob
Beef Shish Kabob
3 min
Reduce Stress See all