Veal Osso Bucco over Mascarpone Risotto

Osso bucco is a classic Italian meat dish made with veal shanks, carrots, celery, white wine, fresh herbs and beef stock.  The veal is 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 and creamy risotto is a one dish meal and its is a labor of love. It requires your attention at the stove, but its worth it!  While I am cooking osso bucco,  I steamed fresh asparagus to give some greens to this dish.

I decided to make a creamy risotto with a blend of two Italian cheeses to compliment this osso bucco dish.  Mascarpone and Parmigiano-Reggiano are the two cheeses that gives a rich, smooth and creamy texture to the risotto.

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; its a day to relax, enjoy  and cook a delicious meal without any stress.  It’s a favorite in our family.

Serve Osso Bucco over Mascarpone Risotto with some greens on the side or your favorite salad.

Enjoy!

• 2 +1/2 pounds Veal Osso Bucco( about 4 veal shanks cut in 2 inch thick)
• 3 Tbsp. whole wheat flour (for dredging)
• 3 Tbsp. olive oil plus 1 Tbsp. additional
• 1 Tbsp. butter
• 1 cup white wine or red wine
• 1/2 cup fresh parsley – chopped
• 2 carrots, peeled, chopped
• 2 celery stalks, chopped
• 1 medium onion – chopped
• 4 cups low-sodium beef stock
• 1/8 tsp. crushed red pepper
• 2 sprigs fresh thyme
• 4 garlic cloves
• 1 tsp. salt
• 1/4 tsp. black pepper

Season veal shanks with some salt and pepper.

In a dish,  add flour and lightly flour 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 scrape 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 boil. Lower the heat and simmer for 3 to 5 minutes.

Add beef stock, parsley, and some black pepper.

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 into 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.

Serves  4

• 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

In a medium pot, heat olive oil and melt butter.

Add onion and garlic. Saute for a few minutes, or until onions becomes 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, heat 3 cups of chicken stock.  Add a ladleful 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.

Serves 4