Milan, known as the origin of osso buco and risotto alla Milanese, is currently hosting the 2026 Milano-Cortina Olympic Games. In light of this, we pay tribute to the host city by sharing a recipe for this timeless duo. This classic pairing of slow-cooked veal shanks and saffron-infused risotto is a luxurious and comforting representation of Italy’s renowned culinary culture.
**Ingredients**
**Osso buco**
– 2 large bone-in veal shanks (approximately 907 g total)
– 2 tsp kosher salt
– 1½ tsp freshly ground black pepper
– 3 tbsp neutral oil
– ¾ cup roughly chopped carrots
– 1 cup roughly chopped white onion
– ½ cup roughly chopped celery
– 2 tbsp tomato paste
– 1½ cups beef stock
– 1 cup chicken stock
– 1 sprig fresh rosemary
– 4 sprigs fresh thyme
– 2 bay leaves
**Risotto**
– 3 tbsp unsalted butter, divided
– ½ cup finely chopped white onion
– 1 cup arborio rice
– ½ cup dry white wine
– ¼ tsp saffron threads, soaked in 1 cup hot water for 10 minutes
– 4 cups hot chicken stock
– ¾ tsp kosher salt, plus more to taste
– ½ tsp freshly ground black pepper
– ½ cup finely grated Parmigiano-Reggiano
**Preparation**
**Osso buco**
– Preheat the oven to 325 F with a rack in the middle position.
– Season veal shanks with salt and pepper on both sides.
– Heat oil in a Dutch oven over medium-high heat and sear veal until well-browned on both sides, about 6 minutes. Transfer to a plate.
– Reduce heat to medium, add carrots, onion, and celery, and cook until softened, approximately 4 minutes.
– Stir in tomato paste and cook until vegetables are coated and the paste darkens slightly, about 2 minutes.
– Pour in beef and chicken stock, scraping the bottom of the pot.
– Return veal to the pot, add rosemary, thyme, and bay leaves. Simmer, cover, and braise in the oven.
– After 2 hours, check the veal for tenderness. Braise longer if needed.
– Rest veal, strain the braising liquid, reduce it, and coat the meat in the sauce.
**Risotto**
– In a pot, melt 1 tablespoon of butter over medium heat, and cook onion until translucent.
– Add rice, toast lightly, deglaze with wine, and add saffron-infused water.
– Season with salt and pepper, gradually add stock, and cook until rice is tender.
– Remove from heat, stir in remaining butter and Parmigiano-Reggiano until creamy.
– Serve risotto with osso buco and extra sauce.
This recipe serves 2 to 3 and is a collaboration with CBC Creator Network.