Italian cuisine

Easy

Osso Buco Milanese Style With Milanese Risotto

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.

Chef Enrico Alaggia

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Osso Buco Milanese Style With Milanese Risotto

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Done

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
2½ 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
1½ oz. Butter
2 oz. White wine
Garnish
1/2 medium Lemon zest

Directions:

Step 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

Deglaze with the white wine, wait for it to evaporate completely and turn off the heat.

Step 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

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

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

When they are golden brown, turn them, and let the other side brown for a couple of minutes as well.

Step 7

Then transfer the ossobuchi into the pan with the onions and put them back on the fire.

Step 8

Add about 1 liter of broth without putting it directly on the meat.

Step 9

Cover with a lid and simmer over moderate heat for 35 minutes.

Step 10

Add the already chopped rosemary into the broth, and cover it again to keep simmering.

Step 11

In another pan add butter, water, and onion stir well about 5 min.

Step 12

Pour into a blender and blend well.

Step 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

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

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

When there are 2 to 4 minutes left to cook the risotto completely, add the saffron.

Step 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

At this point, turn off the heat and transfer the ossobuchi back to the pan.

Step 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

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

Pour the cooking juices back into the pan.

Step 22

Place back ossobuchi.

Step 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