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Wine with food: Braised veal shank ossobuco alla Milanese with lemon risotto, perfectly paired with a powerful Barolo DOCG.

Braised veal shank with lemon risotto (Ossobuco alla Milanese)

Ossobuco alla Milanese is a timeless dish from Lombardy that presents long-braised veal shanks with the bone marrow (ossobuco) in a rich sauce. The meat is first seared and then braised in a mixture of white wine, vegetables (celery, carrots, onions) and veal stock for several hours until tender. The classic accompaniment is the creamy risotto Milanese, which gets its golden color from saffron and a refreshing acidity from lemon zest and juice. The depth of the braising sauce and the creaminess of the risotto form a harmonious duo, which is aromatically enlivened by a spicy gremolata (lemon zest, garlic, parsley) before serving.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main course
Cuisine Italian
Servings 2 Servings
Calories 800 kcal

Cooking utensils

Ingredients
  

For the ossobuco

  • 2 Veal shank slices approx. 300-400 g per piece, approx. 3 cm thick
  • 2 1 tbsp olive oil
  • 1 Tbsp butter
  • 1 Onion finely diced
  • 1 Carrot finely diced
  • 1 Celery stalk finely diced
  • 200 ml dry white wine
  • 400 ml Veal stock
  • 1 Bay leaf
  • Salt and pepper

For the lemon risotto

  • 150 g Risotto rice Arborio or Carnaroli
  • 1 1 tbsp olive oil
  • 50 g Butter
  • 1 Shallot finely diced
  • 400 ml hot vegetable stock
  • 50 ml White wine
  • Zest and juice of 1/2 lemon
  • 30 g grated parmesan

For the gremolata

  • 1 tablespoon chopped parsley
  • 1 Garlic clove finely chopped
  • Zest of 1/2 organic lemon

Preparation
 

Preparation of the ossobuco

  • Score the sides of the meat slices so that they do not curl during braising. Season with salt and pepper. Fry well in olive oil and butter until golden brown. Remove from the pan.
  • Sauté the onion, carrot and celery in the roasting tin. Deglaze with white wine and reduce a little.
  • Add the stock and bay leaf. Return the meat to the pot. Cover and simmer at 160°C fan or over a low heat for 2 to 2.5 hours until the meat is very tender.

Preparation of the lemon risotto

  • Heat the olive oil and 20 g butter in a pan. Sauté the shallots until translucent. Add the rice and sauté for 1 minute.
  • Deglaze with white wine and reduce.
  • Gradually add the hot stock, stirring constantly. The rice will be al dente after approx. 18-20 minutes.
  • Stir in the remaining butter, Parmesan, lemon zest and juice.

Preparation of the gremolata

  • Mix the parsley, garlic and lemon zest.

Dressing and serving

  • Arrange the risotto on a plate. Place the braised veal shank on top and drizzle with the rich braising sauce.
  • Sprinkle the gremolata over the meat and risotto.

Recommended side dishes

  • Steamed green beans
  • A dollop of mascarpone (for the risotto)
  • Fresh truffle (optional)

Nutritional values per portion

Calories: 800kcalCarbohydrates: 70gProtein: 50gFat: 35g
Keyword Barolo, Ossobuco, Piedmont, Risotto, Stew, Veal shank
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