Cook Like A ChefBeef

Ossobuco Milanese

Name: Ossobuco Milanese
Total time: 165 min
Yield: 2 servings
Ingredients: 1 tbsp vegetable oil; 2 ossobuco beef shanks; 1 onion, diced; 2 cloves garlic, sliced; 150ml white wine; 250ml chicken stock; 1 tin chopped tomatoes; 2-3 sprigs rosemary; 2-3 sprigs thyme; handful flat parsley, roughly chopped (gremolata); handful mint leaves, roughly chopped (gremolata); zest of 1 lemon (gremolata); 2 cloves garlic (gremolata); 3 tbsp olive oil (gremolata); 100g arborio rice (risotto); 1 litre chicken stock (risotto); 1 tsp saffron strands, plus more near the end (risotto); 80g diced butter (risotto); 50g grated parmesan (risotto)

Beef shanks braised low and slow until the meat falls from the bone, served over a saffron risotto Milanese and finished with a fresh herb gremolata. A classic Italian feast.

Mark MoriartyFrom the series · Cook Like A Chef

165 min totalServes 2Hard

Ossobuco Milanese

Time165 min

Serves2

SkillHard

ShowCook Like A Chef

Watch the episode

Cook Like A Chef · S2 E5 — Beef

The full episode embeds here — arriving with Fremantle's upload schedule.

Method

Preheat the oven to 150°C fan. Brown the ossobuco in an oven-proof casserole with oil, then set aside. Soften the onion and garlic 2 minutes, then deglaze with the white wine.

When reduced by half, add the stock and tomatoes with the rosemary and thyme, season, cover and braise in the oven 2-2.5 hours until tender.

Blend the gremolata ingredients and set aside.

Toast the rice in a glug of olive oil 3-4 minutes, then add the stock a ladle at a time, stirring, adding saffron halfway through.

Finish the risotto with more saffron, the butter and parmesan, then season.

Serve the risotto topped with the ossobuco and sauce, finishing with the gremolata stirred into the marrow.

BeefBraiseRisotto

Nutrition

Per serving · estimated

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