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A braised meat shank sits atop creamy risotto, garnished with chopped herbs and citrus zest, and drizzled with a rich, glossy brown sauce on a white plate.

Osso Buco with Parmesan Risotto

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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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Prep Time 1 hour
Total Time 3 hours
Course: Dinner, Main Course, Meat
Cuisine: Californian, Italian
Calories: 1307
Ingredients Equipment Method Nutrition

Ingredients
  

  • 2 veal shanks about 12 oz each, cross-cut
  • 1 tablespoon Kettle & Fire Beef Tallow
  • ½ yellow onion
  • 1 carrot
  • 1 celery stalk
  • 2 garlic cloves
  • 1 ½ tablespoon tomato paste
  • ½ cup dry white wine
  • 1 ½ cups beef stock
  • ½ bay leaf
  • 1 thyme sprig
  • ½ rosemary sprig
  • 1 strip orange peel
  • Sea salt
  • 2 tablespoon parsley
  • ½ tablespoon lemon zest
  • ½ tablespoon orange zest
  • ¾ cups Arborio rice
  • 3 cups warm Chicken Stock
  • 1 small piece Parmesan rind
  • ¼ cup Champagne
  • 1 Shallot finely minced
  • 2 tablespoon Unsalted butter divided
  • ⅓ cup Parmesan cheese finely grated
  • Sea salt
  • Fresh cracked black pepper

Equipment

  • Dutch oven or heavy braising pot
  • Ladle
  • Saucepan
  • Mixing Bowls
  • Microplane
  • Wooden Spoon
  • Tongs
  • Chefs knife

Method
 

Make the Braise
  1. Pat veal shanks dry, season lightly with salt.
  2. Heat beef tallow in a Dutch oven over medium-high.
  3. Sear shanks 3–4 minutes per side on the cut faces until a deep crust forms.
  4. Roll the shanks on their sides and give them a quick sear all around. You don’t need to get them as dark as the cut faces, but a golden edge adds more fond to the pot and helps the collagen tighten evenly. Remove and set aside.
  5. Add onion, carrot, celery to the pot. Cut the heat for 60 seconds — the onions will release moisture and naturally deglaze the pan.
  6. Return heat to medium (lower than searing). Cook vegetables 8–10 minutes, stirring occasionally, until caramelized.
  7. Stir in tomato paste and cook 2–3 minutes, allowing it to caramelize and sweeten.
  8. Add garlic and cook 30–60 seconds until fragrant.
  9. Deglaze with white wine, scraping fond. Reduce by half.
  10. Return shanks, add beef stock, bay leaf, thyme, rosemary, orange peel.
  11. Simmer, cover, transfer to 325°F oven. Braise 2 ½–3 hours until fork-tender.
Make the Gremolata
  1. Mix parsley, lemon zest, and orange zest in a bowl. Reserve.
Make the Parmesan Risotto
  1. Warm chicken stock in a saucepan with the Parmesan rind. Simmer gently to infuse, then keep warm. Remove rind before using.
  2. In a separate pan, melt 1 tablespoon butter. Add minced shallot, cook until translucent.
  3. Stir in Arborio rice; toast lightly, 1–2 minutes.
  4. Deglaze with champagne; cook until absorbed.
  5. Ladle in warm Parmesan-rind-infused chicken stock, one scoop at a time, stirring until absorbed before adding more. Continue 18–20 minutes until rice is creamy with slight bite.
  6. Remove from heat; stir in remaining 1 tablespoon butter and Parmesan. Season with salt and finish with fresh cracked black pepper.

Nutrition

Calories: 1307kcalCarbohydrates: 147gProtein: 107gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 339mgSodium: 1347mgPotassium: 2957mgFiber: 9gSugar: 12gVitamin A: 11315IUVitamin C: 35mgCalcium: 216mgIron: 13mg

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