Ossobuco alla Milanese

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's perfect pairing for Paride Iarietti Gattinara DOCG Vigna Valferana featured in the 4-bottle premium case for October 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Ossobuco alla Milanese 

Veal shanks with saffron risotto

Serves 4

Ingredients

For the Ossobuco

• 4 large veal shanks, about 1½–2 inches thick
• All-purpose flour, for dredging
• 3 Tbsp extra-virgin olive oil
• 80 g unsalted butter
• 50 g carrot, very finely diced
• 50 g celery, very finely diced
• 50 g onion, very finely diced
• 1 cup dry white wine
• 3 Tbsp tomato passata
• About 1 L hot broth, preferably veal or beef
• 1 sprig sage
• 1 sprig rosemary
• sea salt
• Freshly ground black pepper

For the Risotto alla Milanese

• 320 g Carnaroli rice
• 1 tsp saffron threads
• 1½ cups water, for infusing the saffron
• ½ golden onion, very finely chopped
• 1 Tbsp extra-virgin olive oil
• 40 g dry white wine
• About 1 L hot vegetable or chicken broth
• 75 g cold unsalted butter, cubed
• 80 g cold Grana Padano DOP, finely grated
• sea salt

For the Gremolata

• 1 small bunch Italian parsley
• 1 garlic clove
• Finely grated zest of 1 lemon

Method

Ossobuco 

1. Place the saffron threads in a small bowl and cover with the water. Cover and let steep for at least 6 hours, or preferably overnight. This gives the saffron time to release its colour and aroma.
2. Heat the broth in a saucepan over low heat.
3. Using a sharp knife, make a few shallow cuts through the connective tissue around the edges of each veal shank. This keeps the shanks from curling as they cook.
4. Lightly dredge the veal in flour, shaking off the excess.
5. Heat the olive oil in a large, heavy-bottomed Dutch oven or braising pan over medium-high heat. Add the veal and brown well on both sides, about 2–3 minutes per side. Season with salt and pepper.
6. Transfer the shanks to a plate.
7. Pour the white wine into the pan and scrape up all the browned bits from the bottom. Let the wine reduce by about half, then reserve the liquid.
8. Reduce the heat to medium and add the butter. Add the carrot, celery, and onion and cook gently for 8–10 minutes, stirring occasionally, until soft and translucent but not browned.
9. Return the veal to the pan and let it cook with the vegetables for a few minutes.
10. Mix the passata into the reserved wine and pan juices, then pour it over the veal. Add enough hot broth to come about two-thirds of the way up the shanks. Add the sage and rosemary.
11. Cover and reduce the heat to low. Gently braise for 1½–2 hours, turning the shanks occasionally, until the meat is very tender and nearly falling from the bone.
12. The sauce should be rich and concentrated, not watery. If necessary, remove the lid toward the end of cooking to allow the liquid to reduce.

Risotto

The risotto takes about 25 minutes.

1. Place the finely chopped onion and olive oil in a wide saucepan over low heat. Cook gently for 10–15 minutes, seasoning with a small pinch of salt, until the onion is completely soft and translucent. Don't let it brown.
2. Add the Carnaroli rice and toast for 2–3 minutes, stirring constantly, until the grains are hot and lightly translucent around the edges.
3. Add the white wine and cook until completely evaporated.
4. Begin adding the hot broth, one ladleful at a time, stirring regularly. Allow each addition to be mostly absorbed before adding the next. Keep the risotto at a gentle, steady simmer.
5. When the rice is about two-thirds cooked, add the saffron along with its infusion liquid. Continue cooking and adding broth as needed.
6. The risotto should take roughly 14–16 minutes from the first addition of broth. The rice should remain al dente at the centre, with enough liquid surrounding it to keep the consistency loose and creamy.
7. When the rice is cooked, remove the pan from the heat.
8. Add the cold butter and grated cold Grana Padano. Shake the pan vigorously and stir until the risotto becomes glossy and creamy.
9. Add a little more hot broth if necessary. The finished risotto should flow slowly across the plate rather than sit in a mound—the classic all'onda (wave like) consistency.
10. Taste and adjust the seasoning

Gremolata

1. Finely chop the parsley and garlic and combine with the lemon zest.
2. Keep the gremolata fresh and uncooked. Its brightness is what cuts through the richness of the veal and risotto.
3. Spoon the hot risotto alla Milanese into warm, shallow bowls and gently shake the plates so the risotto settles into an even layer.
4. Place one ossobuco directly over the centre of each portion, spooning some of the braising sauce around and over the meat.
5. Finish generously with the gremolata
6. Serve immediately