The Ossibuchi Milanese Style is a traditional Italian dish, particularly from Milan. It’s a great winter dish that requires slow and long cooking, which is why today I suggest cooking them with a pressure cooker. You’ll save time and avoid the risk of the meat remaining tough and sinewy.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop, Pressure Cooker
- Cuisine: Regional Italian
- Region: Lombardy
- Seasonality: Fall, Winter
- Energy 756.29 (Kcal)
- Carbohydrates 81.35 (g) of which sugars 5.63 (g)
- Proteins 31.08 (g)
- Fat 29.88 (g) of which saturated 3.83 (g)of which unsaturated 1.38 (g)
- Fibers 4.77 (g)
- Sodium 2,381.66 (mg)
Indicative values for a portion of 375 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs veal shanks (mine are from Scottona)
- 2 tbsps extra virgin olive oil
- 1 golden onion (or as preferred)
- 1 carrot
- 1 stalk celery
- 1 tbsp tomato paste
- Half glass red wine
- Half qt beef broth (For me, organic broth cube without salt)
- 1 lemon (Organic, only the zest)
- 10 g parsley (Only finely chopped leaves)
- 1 clove garlic
- 5 g salt
- 2 g black pepper
- 320 g Arborio rice
- Half onion
- 1 tbsp extra virgin olive oil
- Half qt beef broth (For me, organic broth cube without salt)
- 2 packets saffron
- 1 tbsp butter (For creaming)
- 3 g salt
Tools
- 1 Pressure Cooker
Steps
Let’s start by flouring the ossibuchi and shaking off the excess. Then prepare a generous sauté in a non-stick pan with a tablespoon of oil and a ladle of water. When the water has evaporated, add the ossibuchi and brown them on both sides. Pour the red wine near the edge of the pan at its hottest point to avoid cooling them down. Adjust salt and pepper. Only at this point, transfer the ossibuchi and the sauce to the pressure cooker, without worrying if they overlap a bit. Add about two glasses of hot broth, close the lid, and let it cook on low heat for half an hour from the moment the cooker whistles. When the right time has passed, let the valve vent, open the lid, and carefully transfer the ossibuchi back to the pan. Combine all the cooking sauce and let it reduce for a few minutes.
Chop garlic, parsley, and lemon zest very carefully. Then add the chopped mix to the pan and close the lid so that the aromas do not disperse.
The saffron risotto in classic Milanese style is prepared with bone marrow, in which the onion is browned. Today we won’t do that because the marrow is already in the ossobuco and both are eaten on the same plate. So we prepare a base with onion to briefly toast the rice, add salt, then the broth a little at a time, and bring it almost to the finish. Finally, add the saffron dissolved in a ladle of broth. Turn off the risotto, stir quickly with butter, and serve rice and meat on the same plate with plenty of gremolada and sauce.
If you like risotto, check out:
• Celeriac Risotto – Recipe with Tahini
• Taleggio Risotto with Radicchio and Walnuts
•Coffee Risotto with Pumpkin – A Creative First Dish
• Castelmagno and Grape Risotto
The Secrets of the Queen
Don’t forget to score the outer skin, or your ossibuchi will curl up.
This recipe is perfect for Sunday, upcoming holidays, or a winter dinner.
The pressure cooker method is essential, in my opinion, to achieve tender ossibuchi if you’re not sure about your butcher. Otherwise, they should gently simmer for at least a couple of hours.
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Note: this recipe contains affiliate links.
Return to the HOME to learn more about me by reading about me, discover Vegetarian Dishes, Liguria Recipes, and all the good things the Queen in the Kitchen makes.
Follow me on Facebook and on Instagram, and you’ll never run out of dinner ideas again. You can now receive all new recipes on the Telegram channel of my blog. It’s free, just open this link to subscribe and you’ll always be updated on recipes, secrets, tips, and news. This way, you can receive all the recipes on your smartphone, without missing any.
Note: this recipe contains affiliate links.
FAQ (Questions and Answers)
What is the name of Silvia Tavella’s other blog? And why does she write two?
I write two blogs because they are completely different and because one complements the other. This is a cookbook: I love recipes which remain my passion and which are a source of inspiration for me.
Because of them, I started writing short stories and focusing on food culture, since our identity is closely tied to the territory where we are born and live and the acts of care that cooking brings to the table. In my new blog, you will find all this without annoying ads, it is still called La Regina del Focolare and you can find it here:
https://www.lareginadelfocolare.it
