Meat Dishes/ Rice and Grains

Veal Osso Bucco over Mascarpone Risotto

Veal Osso Bucco Over Mascarpone by 2sistersrecipes.com
 

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!

 
 

Osso bucco is Italian for ” bone with a hole” referring to the marrow hole at the center of the cut veal shank.  A classic Italian meat dish made with veal shanks, carrots, celery, wine, fresh herbs and beef stock. 

The veal is seared 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 and creamy risotto is a delicious meal, but also a labor of love.  It requires your attention at the stove, but it’s worth it!  While I am cooking osso bucco,  I steamed fresh asparagus to add a side of veggies to this dish.

 

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

And it goes perfectly with my osso bucco! 

 

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! 

 

 Veal osso bucco over mascarpone by 2sistersrecipes.com

 

Serve this Veal Osso Bucco over Mascarpone Risotto with some greens on the side and enjoy!!

 

 

 
 

 

To Make Veal Osso Bucco over Mascarpone Risotto: 

Season veal shanks with some salt and pepper.

 

Veal Osso Bucco over Mascarpone by 2sistersrecipes.com

 

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 or red 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 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.  Then 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 veal osso bucco over mascarpone risotto with some gravy on top.

Serves  4

 

Meanwhile, Make the Mascarpone Risotto… 

Ingredients Needed for 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

 

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 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.

Stir in the mascarpone cheese and parmigiano-reggiano grated cheese.  Serve immediately.

 

 

Yield: 4 servings

Veal Osso Bucco over Mascarpone Risotto

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 low-sodium beef stock
  • 1/8 tsp. crushed red pepper
  • 2 sprigs 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

  1. Season veal shanks with some salt and pepper.
  2. In a dish, add flour and lightly flour both sides of each veal shank. 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. On medium to low heat. Add onions, garlic cloves, carrots , celery, salt, crushed red pepper, and 1 additional tablespoon of olive oil.
  6. 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.
  7. Add veal shanks back into the pot with wine and vegetables. Bring to boil. Lower the heat and simmer for 3 to 5 minutes.
  8. Add beef stock, parsley, and some black pepper. Liquid should cover the meat entirely.
  9. Bring to boil again. Lower the heat.
  10. Cover and simmer for 45 minutes to 1 hour. Stir occasionally.
  11. If needed, add 1 to 2 tablespoons of flour into the juices to thicken the gravy.
  12. Uncover, and simmer for additional 15 minutes.
  13. Turn off the heat. Serve Osso Bucco over risotto with some gravy on top.

Directions for Mascarpone Risotto:

  1. In a medium pot, heat olive oil and melt butter.
  2. Add onion and garlic. Saute for a few minutes, or until onions becomes soft and translucent.
  3. Add cayenne pepper and arborio rice. Cook rice for about 2 minutes.
  4. Add white wine and simmer for about 2 minutes.
  5. In the meantime, use a small pot, heat 3 cups of chicken stock. Add a 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.
  6. Stir in the mascarpone cheese and parmigiano-reggiano grated cheese. Serve immediately.

 

Thanks for reading and letting us share this recipe with you today!  If make our veal osso bucco over mascarpone risotto, let us know and leave a comment and a star rating!  Sharing your experience and insights will not only help those who reads them but will helps us too!

You may snap a photo and hashtag it on Instagram; and tag us @2sistersrecipes, and on Pinterest.  We’d love to see what you cook and share your photos with the world!  🙂

Plus, NEVER MISS our Recipes! …enter your email in our ” WEEKLY SUBSCRIBE BOX” and get them FREE every time we post a new recipe, and reminders of some great older ones too!

Thanks for stopping by!

Anna and Liz

You Might Also Like

7 Comments

  • Reply
    Tricia @ saving room for dessert
    March 6, 2012 at 1:30 pm

    What a beautiful creative Sunday supper! A lot of WOW factor and very impressive. Sounds delicious. Love family time with great food!

    • Reply
      annaliz
      March 6, 2012 at 1:51 pm

      Thanks Tricia! This recipe is really easy to make. ITs our Mom's recipe, hope you enjoy it!

  • Reply
    Sandie
    March 7, 2012 at 12:02 am

    I love to make risotto as a special treat. Can you up the marscapone without it effecting the overall texture?

  • Reply
    annaliz
    March 7, 2012 at 3:00 am

    Hi Sandie, yes you can add more mascarpone cheese, it will make the texture more creamier.

  • Reply
    charlie puth
    November 4, 2016 at 1:36 am

    Thanks for coments

  • Reply
    Nicole Nadel
    January 17, 2019 at 3:43 pm

    I feel like osso buco is a lost art. Thank you for giving this delicious food a come back.

    • Reply
      by Anna and Liz
      January 17, 2019 at 3:47 pm

      Thank you! I need to up date these photos! Thanks for the reminder!

    Leave a Reply