Osso Bucco

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I’m always looking for flavor when I cook, and this Osso Bucco recipe is no exception! While it takes a bit of time in the kitchen, the recipe itself is quite simple to make! 

Osso Bucco over Risotto alla Milanese

Hands-on Time: 1 Hour, 15 Minutes
Total Time: 3 Hours
Serves 4-6

Ingredients

Osso Bucco
3 (20-oz) osso bucco (veal shanks) Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
5 tbsp extra virgin olive oil, divided
3/4 cup yellow onions, minced
1/2 cup carrots, grated
1/4 cup celery, grated
2 tbsp garlic cloves, minced
1 cup dry red wine
2 cups chicken broth
2 cups  beef broth
1 (28-oz) can crushed tomatoes
1 tsp fresh thyme, roughly chopped
1 tsp fresh rosemary, roughly chopped
1 bay leaf
Parmesan cheese, to garnish

Risotto
1/4 cup butter, divided
1 medium onion, thinly sliced
Marrow extracted from 1/2 lb beef bone marrow bone (See Note)
1.5 cups arborio rice
3/4 cup dry white wine
1 quart chicken broth
Kosher salt and freshly ground black pepper
1 tsp saffron powder
3/4 cups parmesan cheese, grated

Gremolata
2 tbsp parsley, minced
Zest of 1 lemon
2 tbsp garlic, minced

Directions
Preheat the oven to 350F. Season the shanks liberally with salt and pepper on each side. Tie the shanks with butcher’s twine (if available) around the middle of each shank to hold the bones and meat together.

Add flour and 1 tsp pepper to a shallow plate. Dredge shanks in flour, shaking off excess. 

In a large oven-proof skillet or Dutch oven, heat up 1/4 cup olive oil over medium-high heat. Add shanks in batches, and cook for 4-5 minutes on each side, until browned. Set shanks aside.

Add 1 tbsp olive oil to the pan with onion, carrots, celery, and garlic, and sauté over medium-high heat for 5 minutes, until the onions are translucent. Stir in wine and bring to a boil, scraping up any browned bits, and cook for 2-3 minutes. 

Return shanks in an even layer to the pan along with their accumulated juices and pour over chicken broth, beef broth, tomatoes, thyme, and rosemary. Stir in bay leaf and bring to a simmer. Cover skillet and transfer to the oven for 2.5-3 hours, until the shanks are very tender. 

About 45 minutes before the shanks are tender, start to prepare risotto by melting 2 tbsp butter in a medium skillet over medium heat. Add onion and marrow and cook for about 6-8 minutes, until the onions are soft. Stir in rice and cook until slightly toasted, about 2 minutes. Add white wine and bring to a boil. Reduce heat and cook, stirring, until the wine has evaporated, about 1-2 minutes. Stir in 1 cup of chicken broth and stir constantly until the broth is absorbed. Season with salt and pepper. Repeat by adding additional broth, 1 cup at a time, until the risotto is al dente, about 15 minutes. Stir in saffron, 2 tbsp butter, and 1/2 cup parmesan cheese. Remove risotto from heat. Cover, and let sit for 3-4 minutes.

When the shanks are tender, return skillet to the stovetop, and set the shanks aside. Remove twine. 

Heat skillet over medium-high heat. Simmer sauce for 10 to 15 minutes, until thickened a desirable consistency. Discard bay leaf.

Prepare gremolata by adding parsley, lemon zest, and garlic to a small bowl. Stir and set aside.

Serve osso bucco over risotto. Spoon over sauce, and garnish with gremolata and parmesan cheese. Spoon out marrow from bones with small spoons if desired, and enjoy!

Note: If your marrow looks very red and hasn’t been pre-soaked, combine 2 tbsp of salt with one quart of water in a small bowl. Soak marrow for 1-2 days, changing out water once or twice a day.

To extract bone marrow, rinse the bones and drain in a colander. Add bones to a medium bowl and fill with warm water. Let sit for 5 minutes until the marrow has loosened. Push the marrow out of each bones with either your thumb (be careful!) or a small spoon.  
 

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,

Anne Assassi


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