Braised veal shanks (Osso buco in bianco) from Two Greedy Italians by Antonio Carluccio and Gennaro Contaldo

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Accompaniments: Saffron risotto (Risotto Milanese)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for beef stock.

  • ozfoodie on August 27, 2025

    I made this a day ahead and reheated before serving up. Delicious! I'm used to osso buco in a tomato-based gravy. While I enjoy it like that, this version was a most pleasant departure from what I always thought was the norm. Despite not being able to find veal and having to use baby beef instead, it had a lighter flavour that allowed the saffron risotto to shine. Very happy with this one.

  • treay on July 14, 2025

    This recipe is easy and delicious. According to Carluccio, Osso Buco is a speciality of Milan, where its traditional accompaniment is Risotto Milanese. This is the original version, made without tomatoes, and now known as Osso Buco in Bianco. Carluccio adds that there has been a trend lately to include tomatoes in the stew, which makes for a dish that is better accompanied by potatoes or polenta. This is the third time I have cooked this recipe, and so far I prefer it than the other versions with tomatoes. The result is awesome. This time I served it with mashed potatoes and it was also delicious.

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