Osso Bucco with Risotto Milanese

Osso Bucco with Risotto Milanese

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Osso Bucco, in Italian means“Bone with a Hole”. Veal shanks, or Oxtail is seared and then braised in a sauce with red wine, herbs and beef stock. The meat is super tender, and is traditionally served over Risotto. Plan on a few hours of cooking it low and slow. This is a delicious dish, that can be pricey in a restaurant. On my food blog, I show you how to make it yourself.

  • Prep Time


  • Cook Time


  • Servings



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  • 4

    4 tablespoons olive oil

  • ½

    ½ cup all-purpose flour

  • 8

    8 veal shanks, about 1½ inches thick, tied tightly around the middle with kitchen string OR

  • 6-8

    6-8 oxtails (my preferred chocie)

  • 3

    3 cups onions, chopped

  • 1½ cups celery, diced

  • 1½ cups carrots, diced

  • 2

    2 cloves garlic, minced

  • 3

    3 bay leaves

  • 1½ tablespoons fresh thyme leaves, chopped

  • 1½ tablespoons fresh rosemary leaves, chopped

  • 3

    3 tablespoons tomato paste

  • 1

    1 tablespoon salt

  • 1½ teaspoons coarsely ground black pepper

  • 2¼ cups dry red wine

  • 1½ quarts rich veal or beef stock

  • ½

    ½ cup chopped fresh parsley leaves


Preheat the oven to 350 degrees F. Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl or plate combine the flour with salt & pepper and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, working in batches if necessary, 6 to 8 minutes. Remove the shanks and set aside. In a Dutch oven, with a lid, add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, bay leaves, thyme, rosemary, salt and pepper and tomato paste and cook for 1 minute. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan. Add the stock, and bay leaves, and bring to a boil on the stovetop. Return the meat to the Dutch oven, nesting them together; add the bay leaves. Cover the Dutch Oven and transfer to the oven. Cook for about 2 1/2 hours, or until the shanks are very tender. To finish the recipe, I remove the bay leaves (of course). To thicken the sauce, I use about 2 Tablespoons of cornstarch, whisked with about equal water. It is sloooooooooowly added in, a bit at a time, until it reaches the thickness that I like. Serve immediately, 1-2 shanks per person. Serve with either orzo, polenta or my personal favorite—Risotto. For a Risotto recipe, copy and paste this link: http://www.keyingredient.com/recipes/12139042/risotto-milanese/