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Osso bucco alla Milanese


  • Heat a thin layer of oil with 1 crushed garlic clove in a large heavy-bottomed pot.
  • Lightly coat the Osso Bucco with seasoned flour. Add a little fresh oil to the pot, if needed, and fry the meat in hot oil until well browned all over. 
  • Then add 1 cup wine with 1 cup stock, the allspice, cinnamon, seasonings, bay leaves and 1 tspn thyme. Bring to the simmer, turn the heat right down, cover and gently simmer for about 45-60 mins until tender, turning the osso bucco once or twice.
  • To make the gremolata, combine ½ cup chopped parsley with the lemon zest and 2 chopped garlic cloves. Set aside.
  • In another bowl, combine the remaining wine with the saffron and also set aside. 
  • To make the risotto, put 2 tbsp butter and 2 tbsp oil in a bowl and cook in the microwave on high for 2 mins. 
  • Add 2 crushed garlic cloves with the onion. Stir and cook in the microwave on high for 4 mins. 
  • Then add the rice and a pinch of thyme. Mix well and cook in the microwave, for another 4 mins. 
  • Add the saffron mixture and stock. Stir and cook in the microwave on high for 9 mins. Then stir again and cook on high for another 9 mins. Remove and set aside for 5 mins. 
  • Then add the parmesan with a good dollop of butter and a little ground pepper. Stir well and taste for seasoning. 
  • Remove the osso bucco from the pot and add 3 tbsp of the gremolata with a little more stock. Stir and briefly cook to form a sauce. 
  • To serve, mound the risotto in individual bowls, top with osso bucco, spoon the sauce over and garnish with a sprinkling of parsley.
  • nb. The dish is uncovered at all times when cooking the risotto.


  • olive oil
  • 4 garlic cloves
  • 12 pieces osso bucco
  • plain flour
  • sea salt & freshly ground pepper
  • 2 cups dry white wine
  • 1½-2 cups chicken stock
  • a pinch of allspice
  • a pinch of ground cinnamon
  • 2 bay leaves
  • 2 tspn chopped fresh thyme
  • ¾ cup chopped fresh parsley
  • grated rind of 2 lemons
  • a large pinch of saffron threads
  • 3-4 tbsp butter
  • 1 medium-large onion, finely chopped
  • 1 cup Arborio rice
  • 2 cups chicken (or vegetable) stock
  • ¼ cup freshly grated Parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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