How To Make Ossobuco alla Milanese with Saffron Risotto (Recipe Guide)

A rich, fall-off-the-bone veal dish paired with creamy, golden risotto — a Milanese classic that’s luxurious and deeply satisfying.

Ossobuco alla Milanese with Saffron Risotto is the kind of dish that turns a meal into a celebration. It’s warm, soulful, and full of Italian character. While it takes some time and love, the result is absolutely worth it.

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What is Ossobuco alla Milanese?

Ossobuco literally means “bone with a hole,” referring to cross-cut veal shanks braised until tender, releasing the prized bone marrow into the sauce. It’s traditionally served with Risotto alla Milanese, a creamy saffron-infused risotto that balances the richness of the meat with its aromatic warmth.

Ossobuco alla Milanese with Saffron Risotto Ingredients – (Serves 4)

4 veal shanks, about 1.5 inches thick, tied with kitchen twine

1/2 cup all-purpose flour (for dredging)

2 tablespoons olive oil

2 tablespoons butter

1 carrot, finely diced

1 celery stalk, finely diced

1 small onion, finely diced

2 cloves garlic, minced

1/2 cup dry white wine

1 1/2 cups beef or veal broth

1 cup crushed tomatoes or passata

2 sprigs thyme

1 bay leaf

Salt and black pepper

Optional: Gremolata (for topping)

Zest of 1 lemon

1 tablespoon parsley, finely chopped

1 clove garlic, minced

Ingredients – Risotto alla Milanese:

1 cup Arborio rice

3–4 cups chicken or vegetable broth, kept warm

2 tablespoons butter

1 small shallot or onion, minced

1/4 cup dry white wine

1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water

1/3 cup grated Parmigiano-Reggiano

Salt to taste

Ossobuco alla Milanese with Saffron Risotto Step-by-Step Instructions

How to Make Ossobuco

Prep the Veal

Pat shanks dry. Tie each with kitchen twine to hold their shape.

Dredge lightly in flour, shaking off excess. Season with salt and pepper.

Brown the Meat

In a heavy pot or Dutch oven, heat olive oil and butter.

Sear veal shanks until golden brown on both sides (about 3–4 minutes per side).

Remove and set aside.

Sauté the Vegetables

Add carrot, celery, onion, and garlic to the same pot.

Cook over medium heat until soft and aromatic (~8 minutes).

Deglaze & Braise

Pour in white wine, scraping the bottom of the pan.

Stir in crushed tomatoes and broth. Add thyme and bay leaf.

Return veal to the pot. Liquid should come about halfway up the sides of the meat.

Simmer Low & Slow

Cover and simmer on low heat (or 325°F oven) for 1.5 to 2 hours, turning once.

Meat is done when fall-apart tender, but still intact.

Make Gremolata (Optional but Traditional)

Mix lemon zest, parsley, and garlic. Sprinkle over the veal just before serving.

How to Make Saffron Risotto

Sauté the Aromatics

In a saucepan, melt 1 tbsp butter. Add shallot, cook until translucent.

Toast the Rice

Add Arborio rice, stirring for 1–2 minutes until edges look translucent.

Add wine and stir until absorbed.

Add Broth Gradually

Add warm broth, 1 ladle at a time, stirring constantly.

Let each addition absorb before adding the next.

Add Saffron

About halfway through, stir in saffron water.

Keep stirring and adding broth until rice is creamy and al dente (about 18–20 minutes total).

Finish with Butter and Cheese

Stir in remaining butter and Parmigiano-Reggiano.

Season with salt to taste. Let rest 1–2 minutes before serving.

To Serve

Place a scoop of saffron risotto on the plate.

Top with one veal shank, spooning over the rich tomato-wine sauce.

Finish with a sprinkle of gremolata for brightness and aroma.

Ossobuco alla Milanese with Saffron Risotto Tips for Success

Don’t skip the gremolata—it adds a fresh contrast to the richness.

Use real saffron threads, not artificial powder. Soak first for better color and flavor.

Stir risotto constantly for maximum creaminess without cream.

Tie veal shanks so they don’t fall apart during braising.

Ossobuco alla Milanese with Saffron Risotto Nutrition Info (Per Serving – 1 veal shank + risotto)

Calories: ~750

Protein: 40g

Fat: 35g

Carbs: 55g

Fiber: 3g

Sugar: 6g

Sodium: ~800mg

Wine Pairing

Red: Barolo, Barbera, Chianti Classico

White (with risotto only): Gavi, Verdicchio, Pinot Grigio