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!
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.
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.
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.
Directions for Mascarpone Risotto: