Osso Bucco with Saffron risotto and Gremolata

This recipe was created by our PEI in store chef, Skyler Milner


Osso Bucco
Three 1-inch crosscuts of veal shank
1 cup of diced carrot
1 cup of diced onion
1 cup of diced celery
4-5 crushed garlic cloves
1 can crushed tomatoes (or fresh, if in season)
½ cup of white wine
1 bunch of thyme
2 cups of brown stock
Robust UP EVOO
Kosher salt
Black pepper

1/2 shallot finely sliced
1 cup of arborio rice
1 qt of chicken stock (kept hot)
¼ cup of parmesan
Kosher salt
*Milanese Gremolata EVOO (use our LG infused or from scratch, recipe below)

½ cup coarsely chopped parsley
Med Robust UP EVOO
Squeeze of lemon juice
1 clove of garlic sliced fine


Osso Bucco

Add a generous amount of a robust EVOO to a heavy bottomed pan on high heat
Pat the veal shanks dry with paper towel on both sides and season generously with kosher salt and black pepper
When the oil begins to lightly smoke, add the veal shanks with even spacing between them and press down. It’s important to have spaces between your veal shanks to ensure a proper sear
After about 2 minutes of aggressive searing, the shanks should have developed a deep caramelization on the bottom side. This is what’s going to build the base flavor of your protein, only flip the shanks when this colour is present and repeat
Remove the veal shanks from the pan and immediately add all of your vegetables, thyme, and a pinch of salt. Turn down the heat to medium and coat the veggies in the remaining oil.
Sweat the vegetables for at least 10-15 minutes; the goal here is to evaporate as much moisture out of the vegetables as possible to concentrate their flavors.
When the vegetables are sweated add the white wine and vigorously scrape the bottom of the pan to remove any caramelized bits and re-incorporate them into the vegetables.
Reduce the wine to au sec (almost dry) and add the stock/veal shanks back to the pan.
Cover and simmer on low for 2 hours

When you are 20 minutes or so out on your Osso Bucco, it’s time to start the risotto.
Begin by having your hot stock in a pot with a ladle in front of your risotto pan so you can easily reach it as you stir
Season the stock with a few strands of saffron and salt until it is at an acceptable level for your taste
Add the Milanese Gremolata olive oil & finely sliced shallot to your sauce pan on medium high heat
Sweat the shallots until translucent and then add your dry rice
Coat the rice in the oil/shallots and toast until you can smell the toasted rice as you stir
Ladle by ladle add the hot stock to the rice while continuously stirring. Only add another ladle when the first has been mostly absorbed. You do not want to drown your rice in too much stock nor do you want it to burn due to lack of moisture. With a little finesse your risotto will reach perfect al dente in 15 minutes or more. The important thing is to be patient and stir continuously.
Add the parmesan to the risotto and stir to melt evenly into the mix. Remove from heat and serve.
For the Gremolata simply combine the ingredients and store in the fridge. This will add freshness/acidity to your dish

After removing the veal shanks from the pan you’ll notice the stock you added has reduced significantly. This liquid is pure flavor and you are going to want it on your plate. Strain the sauce out of the pan into a fine strainer and push the solids with a ladle to ensure every last drop is reserved.

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