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Osso Buco & Mushroom Risotto

Published Feb 28, 2005 - (Updated Jul 15, 2013)


Courtesy of Coco Tropical
Serves 4

Osso Buco


  • 4 pieces ossobuco (veal shank, 23 oz. each)
  • 1 oz. flour
  • 2 oz. oil
  • 2 oz. chopped onion
  • 75 oz. chopped garlic
  • 3 oz. celery, cut in small cubes
  • 3 oz. leek, cut in small cubes
  • 2 oz. carrots, cut in small cubes
  • 2 oz. tomato paste
  • 11 oz. red wine
  • 13 oz. beef bouillon
  • pinch of salt and white pepper
  • pinch of thyme
  • pinch of marjoram
  • 1.5 oz. chopped parsley
  • 8 oz. chopped peeled tomato
  • • 4 branches rosemary
  • • .66 oz. chopped lemon peel


  1. Season veal shank with salt and pepper and coat with flour.
  2. Heat oil in a heavy saucepan and brown veal shanks on all sides.
  3. Add chopped onions, garlic, celery, leek and carrots. Saut all for two minutes.
  4. Add tomato paste and the remaining flour. Saut all two more minutes.
  5. Add spices and red wine, reduce to half and add beef bouillon.
  6. Bake covered for 75 minutes or until tender in an oven preheated to 375° F.
  7. Add parsley, lemon peel and tomatoes and cook for 10 minutes more.
  8. Serve on risotto, garnish with rosemary.



  • 1.5 oz. extra virgin olive oil
  • 1 oz. chopped onion
  • 0.5 oz. chopped garlic
  • 10 oz. Italian Arborio rice
  • pinch of saffron
  • 7 oz. dry white wine
  • pinch of salt and pepper
  • 5 oz. grated Parmesan cheese
  • 3 oz. finely sliced fresh mushrooms
  • 21 oz. chicken bouillon


  1. Fry onion and garlic in olive oil in heavy skillet until yellow.
  2. Add Arborio rice and saffron and sauté one minute.
  3. Add white wine and reduce to half.
  4. Add half the chicken bouillon. Season with salt and pepper and simmer 15 minutes or until “al dente,” gradually adding remaining bouillon.
  5. When almost done, add Parmesan cheese and mushrooms.

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