Veal Osso Bucco over Mascarpone Risotto
Succulent veal osso bucco served over mascarpone risotto makes me look like a gourmet chef! However, we all know I am not! But I am happy to show you how easy it is to make this dish and how you’ll surprise your family and friends, or even your date with this restaurant-worthy meal!
What is Osso Bucco?
Osso Bucco is Italian for “bone with a hole” referring to the marrow hole at the center of the cut veal shank.
It is a classic Italian meat dish made with veal shanks, carrots, celery, wine, fresh herbs, and beef stock.
The veal is seared and then braised with wine, vegetables, and beef stock until the veal is soft and tender while it creates a wonderful flavorful gravy to pour over the meat as a final touch.
Osso Bucco over a creamy risotto is a delicious meal, but it is also a labor of love.
It requires your attention at the stove, and it’s worth it!
Serve it with Creamy Risotto…
I decided to make a creamy risotto to compliment this osso bucco recipe. The recipe is included.
Mascarpone and Parmigiano-Reggiano are the two cheeses that give a rich, smooth, and creamy texture to the risotto.
And it goes perfectly with this dish!
Sunday suppers are wonderful to enjoy some family time.
This is a great dish to cook on Sundays because there’s no pressure to get to work or pick up the kids from school. It’s a day to relax, enjoy and cook a delicious meal without any stress.
It’s a favorite in our family and we hope it will be yours too!
How To Make Veal Osso Bucco over Mascarpone Risotto?
1. First, season the veal shanks with some salt and pepper.
2. Next, Use a dinner plate, and add some flour. Lightly dredge the veal shanks in flour, coating both sides evenly. Set aside.
3. In a large sauce pot or in a Dutch oven and on medium heat, heat 3 tablespoons of olive oil and melt butter. Place veal shanks into the pot and brown veal on all sides for a few minutes.
4. Remove browned veal shanks and set aside.
5. Lower the heat to medium-low. Add onions, garlic cloves, carrots, celery, salt, crushed red pepper, and 1 additional tablespoon of olive oil. Using a wooden spoon, stir and sauté for a few minutes, or until the vegetables are softened.
6. Add the white or red wine and deglaze while scraping the bottom of the pan. This will loosen the flour and help thicken the gravy.
7. Add veal shanks back into the pot with wine and vegetables. Bring to a boil. Then lower the heat and simmer for 3 to 5 minutes.
8. Add beef stock, parsley, and some black pepper. The liquid should cover the meat entirely. Bring to a boil again, then lower the heat.
9. Cover and simmer for 45 minutes to 1 hour. Stir occasionally. QUICK NOTE: If needed, add 1 to 2 tablespoons of flour to the juices to thicken the gravy.
10. Uncover, and simmer for additional 15 minutes. Turn off the heat. Serve veal osso bucco over mascarpone risotto with some gravy on top. Serves 4
While I am cooking Osso Bucco, I steamed some fresh asparagus to add a side of veggies to this dish.
How To Make the Mascarpone Risotto?
For this recipe, you will need the following ingredients:
Ingredients Needed for the Risotto…
-
2 Tbsp. olive oil
-
1 Tbsp. butter
-
1 small onion- chopped
-
2 garlic cloves- sliced
-
pinch of cayenne pepper
-
1/2 cup white wine
-
3/4 cup Arborio Rice
-
3 cups chicken stock, simmering
-
2 Tbsp. Mascarpone cheese
-
1/2 cup Parmigiano-Reggiano cheese
Quick Directions:
1. In a medium pot, heat olive oil and melt butter. Add onion and garlic. Saute for a few minutes, or until the onions become soft and translucent.
2. Add cayenne pepper and arborio rice. Cook rice for about 2 minutes.
3. Add white wine and simmer for about 2 minutes.
4. In the meantime, use a small pot, and heat 3 cups of chicken stock. Add a cup or more of broth to the rice mixture, and stir until the rice absorbs the broth. Continue to do this until all the broth has been absorbed. Taste rice for salt. The rice should be tender. Turn off the heat.
5. Stir in the mascarpone cheese and Parmigiano-Reggiano grated cheese. Serve immediately.
Additional Recipes for Veal…
- Veal Piccata with Lemon and Capers
- Easy Veal Stew with Wine Peas & Carrots
- Pasta with Veal in Lemon Sauce
Yield: 4 servings
Veal Osso Bucco over Mascarpone Risotto
Veal Osso Bucco over Creamy Mascarpone Risotto is a delicious meal, but it's also a labor of love. It requires your attention at the stove, but it's worth it! An amazing dish, perfect for a small soiree!
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Ingredients
- 2 + 1/2 pounds Veal Osso Bucco( about 4 veal shanks cut in 2-inch thick)
- 3 Tbsp. all-purpose flour (for dredging)
- 4 Tbsp. olive oil - divided
- 1 Tbsp. butter
- 1 cup white wine or red wine
- 4 garlic cloves
- 1/2 cup fresh parsley - chopped
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 1 medium onion - chopped
- 3 to 4 cups of low-sodium beef stock
- 1/8 tsp. crushed red pepper
- 2 sprigs of fresh thyme
- 1 tsp. salt
- 1/4 tsp. black pepper
- grated lemon zest, and fresh chopped parsley, as garnish on top
Mascarpone Risotto
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 1 small onion- chopped
- 2 garlic cloves- sliced
- pinch of cayenne pepper
- 1/2 cup white wine
- 3/4 cup Arborio Rice
- 3 cups chicken stock, simmering
- 2 Tbsp. Mascarpone cheese
- 1/2 cup Parmigiano-Reggiano cheese
Instructions
- Season veal shanks with some salt and pepper.
- In a dish, add flour and lightly dredge in flour on both sides of each veal shank. Set aside.
- In a large sauce pot or in a Dutch oven and on medium heat, heat 3 tablespoons of olive oil and melt butter. Place veal shanks into the pot and brown veal on all sides for a few minutes.
- Remove browned veal shanks and set aside.
- On medium to low heat. Add onions, garlic cloves, carrots, celery, salt, crushed red pepper, and 1 additional tablespoon of olive oil.
- Using a wooden spoon, stir and sauté for a few minutes, or until the vegetables are softened. Add the white wine and deglaze while scraping the bottom of the pan. This will loosen the flour and help thicken the gravy.
- Add veal shanks back into the pot with wine and vegetables. Bring to a boil. Lower the heat and simmer for 3 to 5 minutes.
- Add beef stock, parsley, and some black pepper. The liquid should cover the meat entirely.
- Bring to boil again. Lower the heat.
- Cover and simmer for 45 minutes to 1 hour. Stir occasionally.
- If needed, add 1 to 2 tablespoons of flour to the juices to thicken the gravy.
- Uncover, and simmer for additional 15 minutes.
- Turn off the heat. Serve Osso Bucco over risotto with some gravy on top.
Directions for Mascarpone Risotto:
- In a medium pot, heat olive oil and melt butter.
- Add onion and garlic. Saute for a few minutes, or until the onions become soft and translucent.
- Add cayenne pepper and arborio rice. Cook rice for about 2 minutes.
- Add white wine and simmer for about 2 minutes.
- In the meantime, use a small pot, and heat 3 cups of chicken stock. Add 1 cup of broth to the rice mixture and stir until the rice absorbs the broth. Continue to do this until all the broth has been absorbed. Taste rice for salt. The rice should be tender. Turn off the heat.
- Stir in the mascarpone cheese and parmigiano-reggiano grated cheese. Serve immediately.
I feel like osso buco is a lost art. Thank you for giving this delicious food a come back.
Thank you! I need to up date these photos! Thanks for the reminder!
Thanks for coments
Hi Sandie, yes you can add more mascarpone cheese, it will make the texture more creamier.
I love to make risotto as a special treat. Can you up the marscapone without it effecting the overall texture?
What a beautiful creative Sunday supper! A lot of WOW factor and very impressive. Sounds delicious. Love family time with great food!
Thanks Tricia! This recipe is really easy to make. ITs our Mom's recipe, hope you enjoy it!