Osso buco braised in wine, stock, and beef tallow. Fall-apart veal shanks, marrow-rich sauce, gremolata with lemon and orange zest, plated over Parmesan risotto fortified with a Parmesan rind in chicken stock and deglazed with champagne.
Why You'll Love Osso Buco with Parmesan Risotto❤️
Scaled perfectly for two - ideal for a refined dinner at home. Orange zest in gremolata mirrors the braise for harmony. Champagne adds lively acidity to the risotto.Parmesan rind fortifies risotto with nutty umami.
Tips and Tricks
- Don't rush the 8-10 minute vegetable caramelization - it anchors the sauce.
- Tomato paste caramelizes before garlic to avoid bitterness.
- Champagne or sparkling wine keeps risotto bright.
Variations
- Use Prosecco instead of champagne for a fruitier risotto.
- Plate over creamy polenta for rustic comfort.
- Add porcini mushrooms into risotto for earthiness.
Substitutions
- Veal shanks → beef or lamb shanks.
- Beef Tallow → olive oil or ghee.
- Parmesan → Grana Padano.
Best served with
- A glass of Barolo, Chianti Classico, or champagne to echo the risotto.
- Bitter greens with lemon vinaigrette.
- Crusty bread for sauce.
How to Store Leftovers
- Store braise and risotto separately. Refrigerate up to 3 days. Risotto may firm up - revive with a splash of stock when reheating.
- Freeze braise up to 2 months.

Osso Buco with Parmesan Risotto
Osso buco braised in wine, stock, and beef tallow. Fall-apart veal shanks, marrow-rich sauce, gremolata with lemon and orange zest, plated over Parmesan risotto fortified with a Parmesan rind in chicken stock and deglazed with champagne.




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