Osso Buco alla Milanese with Gremolata and Saffron Rice

Steps

1. Step 1

   Heat the oven to 325°F. Pat the shanks dry and season all over generously with salt and pepper. If the shanks have loose rings of meat, tie each one around its middle with kitchen twine so it holds together while braising.

   10 min · 325°F

   • 4 pieces veal or beef shanks, cross-cut, about 1 1/2 in thick (3 1/2 lb total)
   • kosher salt
   • black pepper
2. Step 2

   Spread the flour on a plate and turn each shank in it, patting off the excess so there is just a thin dusting.

   3 min

   • 1/2 cup all-purpose flour
3. Step 3

   In a large Dutch oven, heat the olive oil with 1 tbsp of the butter over medium-high heat. Brown the shanks in a single layer, without crowding, about 4 minutes per side, until deeply golden. Work in two batches if needed and move the browned shanks to a plate.

   15 min

   • 4 pieces veal or beef shanks, cross-cut, about 1 1/2 in thick (3 1/2 lb total)
   • 3 tbsp olive oil
   • 1 tbsp unsalted butter
4. Step 4

   Lower the heat to medium and add the remaining 2 tbsp butter, the onion, carrots and celery with a pinch of salt. Cook, stirring and scraping up the browned bits, until the vegetables are soft and lightly golden, 8 to 10 minutes. Stir in the garlic and cook 1 minute more.

   11 min

   • 2 tbsp unsalted butter
   • 1 yellow onion
   • 2 carrots
   • 2 celery stalks
   • 3 cloves garlic
5. Step 5

   Pour in the wine, turn the heat to high and boil until it has reduced by about half, 5 minutes. Add the tomatoes with their juice, the broth, thyme and bay leaf, and season with 1/2 tsp salt.

   8 min

   • 1 1/2 cups dry white wine
   • 1 can whole peeled tomatoes (28 oz)
   • 1 1/2 cups low-sodium beef or chicken broth
   • 2 sprigs fresh thyme
   • 1 bay leaf
6. Step 6

   Return the shanks to the pot in a single layer, nestling them in so the liquid comes about three-quarters of the way up. Bring to a simmer, cover, and transfer to the oven.

   5 min

   • 4 pieces veal or beef shanks, cross-cut, about 1 1/2 in thick (3 1/2 lb total)
7. Step 7

   Braise until the meat is very tender and pulling away from the bone, 2 to 2 1/2 hours. Turn the shanks once about halfway through.

   2 hr 15 min, hands-off · 325°F

8. Step 8

   About 30 minutes before the meat is done, start the rice. Melt the butter in a saucepan over medium heat, add the onion and cook until soft, 4 minutes. Stir in the rice and saffron and cook 1 minute, until the grains smell toasty.

   6 min

   • 2 tbsp unsalted butter
   • 1/2 small onion
   • 1 1/2 cups long-grain or arborio rice
   • 1/4 tsp saffron threads
9. Step 9

   Add the broth and salt, bring to a boil, then cover and cook over low heat until the liquid is absorbed and the rice is tender, 18 minutes. Take off the heat, let sit covered 5 minutes, then fluff and stir in the Parmesan if using.

   25 min, hands-off

   • 3 cups low-sodium chicken broth
   • 1/2 tsp kosher salt
   • 1/4 cup grated Parmesan cheese
10. Step 10

    Make the gremolata: stir the parsley, lemon zest and garlic together in a small bowl.

    5 min

    • 1/2 cup fresh parsley leaves
    • 1 lemon
    • 1 clove garlic
11. Step 11

    Lift the shanks out and snip off any twine. Fish out the thyme sprigs and bay leaf. If the sauce looks thin, boil it on the stovetop for 5 to 10 minutes to thicken, then taste and add salt and pepper. Spoon the rice onto plates, set a shank on top, ladle over the sauce and scatter generously with gremolata.

    10 min

    • kosher salt
    • black pepper

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026