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Braised Veal Shin with Risotto alla Milanese & Crispy Garlic Oil

A dish that feels like a warm hug from the heart of Italy. Slow-braised, melt-in-your-mouth veal meets the creamy elegance of saffron-infused risotto.

3 hours 30 minutes +

Total Time

30 minutes

Prep Time

3+ hours

Cook Time

4

Feeds

A dish that feels like a warm hug from the heart of Italy, this is the perfect marriage of comfort and sophistication. Traditionally made with osso bucco, this is our take on the classic, featuring slow-braised, melt-in-your-mouth whole veal shanks paired with the creamy elegance of saffron-infused risotto. Topped off with a crispy garlic oil that adds just the right crunch, it’s a labour of love that turns your kitchen into a trattoria and your table into an unforgettable feast.
Braised Veal Shin with Risotto alla Milanese & Crispy Garlic Oil

Ingredients

  • For the braised veal:
  • 1 whole veal shin (1.5kg)
  • Salt and black pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion, chopped
  • 2-3 carrots, chopped
  • 2-3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 240ml red wine (1 cup)
  • 1 litre beef stock (4 cups)
  • 2-3 sprigs fresh thyme
  • 1-2 sprigs fresh rosemary
  • 2 bay leaves
  • Fresh parsley, chopped
  • For the risotto:
  • 300g Carnaroli rice (1½ cups), Arborio also works well
  • 1 litre beef stock (4 cups)
  • 2 tbsp olive oil or butter
  • 2 shallots, finely chopped
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • 120ml dry white wine (½ cup)
  • 1 pinch saffron threads
  • 50g Parmesan cheese, grated (½ cup)
  • Salt and pepper to taste
  • Thyme sprigs for garnish
  • For the crispy garlic oil:
  • 1 head of garlic
  • 200ml vegetable oil
  • Salt

1

Pat the veal shin dry with paper towels and season generously with salt and pepper. Heat the olive oil and butter in a large Dutch oven or heavy pot over medium-high heat. Sear the veal on all sides until browned, about 4-5 minutes per side. Set the meat aside.

2

In the same pot, sauté the onion, carrots, and celery for 5-7 minutes until softened and starting to caramelise. Add garlic and cook for another minute until fragrant.

3

Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes to reduce slightly.

4

Return the veal to the pot and pour the beef stock to mostly submerge the meat. Add thyme, rosemary, and bay leaves. Bring to a gentle simmer, cover with a lid, and transfer to a preheated oven at 150°C or leave on the stovetop over low heat.

5

Cook for 5-6 hours until the veal is tender and falling off the bone. If cooking on the stovetop, check occasionally to ensure it’s at a gentle simmer.

7

Remove the veal and let it rest to the side. Strain the braising liquid through a sieve and reduce it over medium heat until thickened for a lovely sticky sauce. Before serving, warm the veal in the oven for 10-15 minutes. In the final minutes, glaze with the reduced sauce.

For the Risotto alla Milanese and Crispy Garlic Oil:

1
Heat the beef stock in a saucepan over low heat. Add saffron to infuse.
2
In a large pot, heat olive oil or butter over medium heat. Add the shallots and sauté for 3-4 minutes until soft but not browned.
3
Add the Carnaroli rice and stir to coat the grains. Toast for 2-3 minutes until slightly translucent.
4
Pour in the white wine, stirring until it has mostly evaporated. Add the warm stock, one ladle at a time, stirring frequently. Let the rice absorb most of the liquid before adding more.
5
Cook for 18-20 minutes until the rice is creamy and al dente, stirring in the thyme leaves after 10 minutes. Remove from heat, then stir in the Parmesan. Season with salt and pepper to taste.
6
For the crispy garlic oil:
7
Separate the garlic cloves from the head and peel them. To make peeling easier, lightly crush each clove with the side of a knife. Roughly chop the peeled garlic.
8
In a small saucepan, heat the vegetable oil over medium-low heat until warm (not smoking). Add the chopped garlic to the oil, stirring to coat evenly.
9
Cook gently for 10-15 minutes, stirring occasionally, until the garlic turns golden brown and crispy. Be vigilant to avoid burning.
10
Remove the saucepan from heat. Use a slotted spoon to transfer the crispy garlic to a plate lined with paper towels. Sprinkle with a pinch of salt while warm.
11
Allow the oil to cool slightly. Strain it through a fine sieve if you prefer a clear oil or leave the garlic pieces in for extra flavour.
12
To serve: Spoon the creamy Risotto alla Milanese onto a serving platter. Place the braised veal shin on top, drizzling with the reduced sauce. Finish with crispy garlic oil and a sprinkle of chopped parsley for a stunning, flavourful dish. Garnish with fresh thyme sprigs if desired.

Ingredients

  • For the braised veal:
  • 1 whole veal shin (1.5kg)
  • Salt and black pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion, chopped
  • 2-3 carrots, chopped
  • 2-3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 240ml red wine (1 cup)
  • 1 litre beef stock (4 cups)
  • 2-3 sprigs fresh thyme
  • 1-2 sprigs fresh rosemary
  • 2 bay leaves
  • Fresh parsley, chopped
  • For the risotto:
  • 300g Carnaroli rice (1½ cups), Arborio also works well
  • 1 litre beef stock (4 cups)
  • 2 tbsp olive oil or butter
  • 2 shallots, finely chopped
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • 120ml dry white wine (½ cup)
  • 1 pinch saffron threads
  • 50g Parmesan cheese, grated (½ cup)
  • Salt and pepper to taste
  • Thyme sprigs for garnish
  • For the crispy garlic oil:
  • 1 head of garlic
  • 200ml vegetable oil
  • Salt

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