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

 

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Anna and Liz