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Ossobuco with risotto Milanese.

Ossobuco with Risotto Milanese

Learn how to make an authentic ossobuco with risotto Milanese, with London-based Italian chef, Danilo Cortellini.

The iconic dish, which hails from Lombardy in northern Italy, centres on a tender fall-apart veal shank, with a melt-in-your-mouth bone marrow centre, set off by a fresh gremolata, on a bed of golden saffron-infused creamy risotto.

Danilo Cortellini is the host of The Secrets of Italian Cuisine series by Fine Dining Lovers, bringing you authentic tips, Italian flavours and dishes into your home.

Prepare to feast on some of Italy's most loved dishes, which you can now re-create at home.

07 November, 2022
Average: 4.5 (15 votes)


Season & Occasion

serves for


total time

1 HR 30 MIN


For the ossobuco
Veal shank
Extra virgin olive oil
4 tbsp
Meat stock
Bouquet garni
1 small bunch of mixed herbs (bay leaves, thyme, rosemary)
1 bulb
1 stalk
White onion
1 large
White wine
Salt and pepper
To taste
All purpose flour
For dusting
For the gremolata
Extra virgin olive oil
 1 small bunch
1, zest
1 clove (optional)
For the risotto
Carnaroli rice
1g (pistils or powder)
Chicken stock
1l, chicken or vegetable
Grana padano cheese
100g, grated
70g unsalted at room temperature
White wine
60ml, dry
30g, chopped
Extra virgin olive oil
2 tbsp
Salt and pepper
To taste

Watch the video

Step 01

Trimming the shanks.

For the ossobuco

Note: Braise the meat well ahead as it requires a few hours. 

Trim the shank slices with a small knife to remove the excess fat and connective tissue on the outer part, and then season with salt and pepper. 


Step 02

Dusting the ossobuco.

Dust the ossobuco with flour, and in a large pan, heat the olive oil and sear the meat, 4 minutes on each side at a high heat until golden. 



Step 03

Frying the vegetables.

Move the meat onto a tray, and in the same pan, fry the vegetables roughly chopped in chunks, pour in the wine and season with salt and pepper.


Step 04

Adding the stock to the ossobuco.

Put the ossobuco back in the pan, add the stock and a bouquet garni and leave to simmer gently, covered with a lid. The ossobuco slices need to braise on low heat for at least 2 hours. Check and turn the meat every now and then, and add more stock or a little water if the cooking juice is reducing too much.



Step 05

Cooked ossobuco.

When cooked, the meat should be super soft and nearly falling apart. Gently remove the ossobuco slices and place them on the side. Strain the cooking liquid into a clean pan to remove the herbs and vegetables, and reduce on low heat if still too liquid – we are looking for an almost sticky/glossy consistency. Put the ossobuco back into the cooking sauce and keep them ready to serve.


Step 06

Chopping the parsley and garlic.

For the gremolata

Chop the parsley and garlic and mix with the lemon zest. Combine with a glug of olive oil and spread it on the hot ossobuco, last-minute, just before serving. 


Step 07

Frying the chopped onion.

For the risotto

Gently fry the chopped onion in a small casserole with a drizzle of extra virgin olive oil, and a pinch of salt for about 10-15 minutes on a low heat, until golden and caramelised. Keep to the side. 

Step 08

Toasting the rice.

In a large pan, toast the rice on a low heat with a pinch of salt, without adding oil or fat. Stir it occasionally, so that the rice doesn’t catch on the bottom of the pan or burn. 

Step 09

Adding the white wine.

When the rice is very hot, pour the white wine in. Let the alcohol evaporate. 


Step 10

Adding stock.

Set the cooking time to 16 minutes and add simmering stock, a ladle at a time, letting the rice absorb it. Stir the rice occasionally, and keep cooking on medium heat. Now you can add the cooked onion to the rice.

Step 11

Soaking the saffron.

Halfway through the cooking, soak the saffron in a ladle of hot stock and let it soften. Now add the saffron flavoured stock into the risotto and continue to cook, it will progressively become more yellow and flavoursome. Once the time is up, if you’re happy with the texture, remove the risotto from the heat.

Step 12

Mantecatura steps.

The next step is called mantecatura – with the right movements you can make the risotto creamier by emulsifying the fats with the liquid. Add the grated grana padano and butter to the rice. Stir with energy to incorporate extra air until the risotto is nice and creamy. Season to taste.


Step 13

Final plating.

Final plating

Plate the risotto in shallow bowls, top with the piping hot ossobuco and its sauce, and finish off with a spoon of gremolata.



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Chef Danilo Cortellini

Danilo Cortellini

Cortellini is the head chef at the Italian Embassy in London, and founder of Tiramisoo Events, a London-based catering and events company w