OSSO BUCO & RISOTTO MILANESE

Everyone has that one meal that drives them insane, leaves them a wreck, never disappoints and makes their neighbours tastebuds water. Whether it be samp & beans with 'insides' or boeuf bourguignon, they all do the same thing : expand the waistlines. This dish does just that, its super simple, uses a few ingredients yet it leaves you wanting more. I guarantee you that once you start making this dish it'll be on your list of classics.

COMFORT FOOD CENTRAL! Spoon tender, fall apart veal shanks (well beef in our South African case) bathed in a tomato sauce, laid on top of creamy, silky and perfectly al dente risotto! Topped with a fresh mixture of parsley, lemon zest and garlic known as gremolata. What more could you possibly want but a coach to potato on afterwards Mark?

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WHAT IS IT?

Osso Buco is a traditional Italian dish that’s both hearty and luxurious owing to the delicate flavour and texture of veal.

Though Osso Buco is traditionally made with veal, it is still top-tier when made with beef. The meat flavour will be stronger because veal has a more delicate & sweeter flavour. But it will still be yummy – and you will still get that signature sticky bone marrow that so many people like my aunt like to passionately and fervently suck out. (Its not for me though, it doesn’t do the things, I always give mine away!)

Risotto Alla Milanese on the other hand is a classic Italian risotto with parmesan cheese and saffron. It's a creamy rice dish that gets its vivid colour and flavour from the saffron. This risotto alla Milanese recipe stays near true to its iconic roots, while adding a few Just A Pinch twists to make it accessible.

You'll often see this recipe flavoured solely with saffron (ours with turmeric, mostly for colour). However, a true risotto alla Milanese sees the onions and rice cooked in bone marrow before adding in the stock – a process that brings a heady richness to the dish.

Corny but funny story real quick, I once made rice in the Instant Pot Duo Plus and it took no lie 4 minutes to make. I wondered what was my life before that moment. I had to call a friend and ask if I bought instant rice. Only to realize that the pot was instant... lol

So risotto in 6 minutes is so easy to believe. No more pouring stock ladle by ladle and stirring and stirring and stirring until your one arm is bigger than the other. We ain't got no time for that Mark. We just pour it all in walk away and when we come back it's the restaurant worthy, creamy and amazingly rich dish we're all about enjoying in our soft lives.

So what are you waiting for? It's unbelievably easy, there's no stirring, no baby sitting the twins and no fuss. None at all.

All you do is sauté your onions and marrow, add in your rice + liquid, and shut the lid.

I’m dead serious. That is it!

The consistency is PERFECT. It’s not a cheat risotto. This is real risotto, but with zero effort, just the press of a button.

Once it’s done, stir in your fresh Parm.

The osso buco doesn’t get any easier than the ingredients listed and 40 minutes of cooking time.

Osso Buco is one of those kind of fancy things that everyone knows about but hardly ever orders. South Africa's oxtail, basically.

However, you can save your restaurant tummy room for that chicken and pesto pasta and just make this at home on a weekday in less than an hour in the instant pot for a 1/4 of the cost and all of the taste.

But, if there’s one thing the Instant Pot (or any pressure cooker) excels at it’s crushing braising times. It minimizes the loooooong braising time, but it melts away the connective tissues in the shank and leaves you with melt-in-your-mouth fall apart meat, that funeral meat!

I made this for a family dinner and it was life changing.

I think I'm the favourite child again.

But – enough talk about fall apart, slow cooked, meltingly tender beef in a thick, rich tomato sauce lying on a bed of creamy risotto that will make a grown man weep! No more talk about how you won’t need a knife to eat this.

Here's the recipe 😉

O S S O B U C O

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R I S O T T O M I L A N E S E

Yield Prep Time Cook Time

4 30M 1H15

O S S O B U C O

4 thick slices beef shin on the bone

2tbsp seasoned flour

2 medium onions, chopped

3 garlic cloves, chopped

4 carrots, cut into chunks

1 can good-quality tomatoes

1 litre beef stock

1tbsp tomato purée

2 stalks of rosemary

1 shall bunch thyme

1 bay leaf

R I S O T T O M I L A N E S E

1 onion, finely chopped

40-50g bone marrow, removed from the bone and finely chopped

6 T butter

2 cups arborio rice

100ml white wine

4 cups chicken stock

A pinch of saffron / 1/2 t turmeric

80-100g grated parmesan cheese, plus some more to serve at table

G R E M O L A T A

1 handful parsley, chopped

2 cloves garlic finely chopped

1 lemon zest, finely grated

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O S S O B U C O

Set your instant pot to the sauté mode then heat some oil.

Meanwhile, toss the meat in the seasoned flour and brown on both sides and set aside. Add the onions in the same pot and cook until translucent. Add the garlic cooking until fragrant, then add the carrots and cook until slightly softened. Add the tomato puree and cook it out until slightly darkened.

Add the canned tomatoes, stock, rosemary, thyme and bay leaf. Let it bubble for 10 minutes on high heat, stirring occasionally. Set the pot to pressure cook on a high heat. Nestle the meat in, close with the lid and leave for 40 minutes. Season to taste.

R I S O T T O M I L A N E S E

Set your instant pot to sauté and proceed by sautéing the onion and marrow in 3T of butter. When the marrow has melted and the onion is translucent, add the rice and let it ‘toast’ without browning. Add the white wine and let it evaporate.

Meanwhile, gently simmer the chicken stock and add in the saffron/turmeric so it releases its flavour and colour into the stock. Add the stock into the inner pot then adjust pressure to high, and set time for 6 minutes and cook. When finished cooking, quick-release pressure according to manufacturer’s directions.

Stir in remaining 2 tablespoons butter and parmesan until heated through, about 30 seconds to 1 minute. Season to taste

G R E M O L A T A

Mix the ingredients together

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T O S E R V E

Spoon the risotto onto the plate, place osso buco on top and sprinkle some gremolata over and some parmesan if you fancy. Enjoy!