Veal Osso Buco with Risotto Alla Milanese (Best Italian Dish)

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Welcome to the Italian culinary paradise! Join me in preparing the exquisite Veal Osso Buco, a true gem of Italian cuisine. With its tender, slow-cooked veal shank served alongside creamy polenta and a zesty homemade gremolata, this dish is a showstopper. Elevate your dining experience with this tantalizing Veal Osso Buco recipe, perfectly paired with classic sides like polenta, risotto alla Milanese, or even mashed potatoes. For more delicious ideas, be sure to check out the recipes for risotto and mashed potatoes, conveniently linked below. Get ready to savor the flavors of Italy like never before!

Chicken Stock Ingredients:
4lb chicken bones
4 quarts cold water
1 onion
1 parsnip
2 celery stalks
4 garlic cloves
white part leek
4 bay leaves
1/4 bunch thyme
15 black peppercorns
15 juniper berries
1 tbsp salt

Veal Stock Ingredients:
4 lb veal bones + bones from veal shank
4 quarts cold water
2 onion
2 carrots
2 celery stalks
1 head of garlic
green part leek
1 parsnip
1 tbsp tomato paste
1/4 bunch parsley stems
4 bay leaves
1/4 bunch thyme
1tbsp salt
20 black peppercorns
15 juniper berries

Veal Osso Buco Ingredients:
4lb veal shanks
1 onion
1 celery stalk
1 carrot
3 garlic cloves
1 cup flour
1 cup dry white wine
1 string rosemary
Thyme
2 bay leaves
4 cups veal stock

Gremolata:
¼ of fresh parsley
½ lemon zest
1 garlic clove
3 tbsp extra virgin olive oil
1 tbsp lemon juice
Salt and pepper

Risotto alla Milanese:
1 tbsp butter
2 tbsp bone marrow
1 3/4 cup arborio rice
5 cups chicken stock
15 threads saffron + 2tbsp hot water
1 cup parmesan cheese

2 tbsp Roux (for the sauce)

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