Osso Bucco with Sweet Corn and Leek Risotto

Osso Bucco with Sweet Corn and Leek Risotto

Risotto and Osso Bucco are traditional Italian recipe icons. Osso Bucco, once considered a peasant farmer’s dish, now graces fine dining menus. It pairs perfectly with this creamy risotto for delicious and indulgent holiday or anytime entertaining.

Meal Type:
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For the Osso Bucco:

  • 4 lbs (2 kg) veal shank
  • 1/2 tsp (2 mL) each salt and pepper (approx.)
  • 1/4 cup (50 mL) flour
  • 2 tbsp (30 mL) oil
  • 3 tbsp (45 mL) tomato paste
  • 1 small onion, diced
  • 1/2 cup (125 mL) diced carrot
  • 1/2 cup (125 mL) diced celery
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 plum tomatoes, diced
  • 2 cups (500 mL) dry white wine
  • 2 cups (500 mL) sodium-reduced beef broth
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 1 strip lemon zest

For the Risotto:

  • 2 tbsp (30 mL) olive oil
  • 3 ears corn on the cob [or 3 cups (750 mL) frozen or canned corn]
  • 1 leek, rinsed and thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) red pepper flakes
  • 2 cups (500 mL) USA arborio rice
  • 1/2 cup (125 mL) dry white wine
  • 6 – 8 cups (1.5 – 2 L) sodium-reduced vegetable broth
  • 1/4 cup (50 mL) chopped sage leaves
  • 1/2 cup (125 mL) grated parmesan cheese
  • 1/2 tsp (2 mL) each salt and pepper (approx.)
  • 1 tbsp (15 mL) butter (optional)

Osso Bucco:

  1. Season each shank with salt and pepper, coat in flour and shake off excess. Heat 1 tbsp oil in over medium high heat in a large Dutch oven or heavy bottomed saucepan. Sear shanks on both sides to golden brown then remove to a plate.
  2. Over high heat, add remaining oil and tomato paste, cook stirring with a wooden spoon until paste turns dark brown. Add onion, carrot, celery, garlic and bay leaves and cook for 2 minutes.
  3. Stir in tomatoes, wine, broth, rosemary, thyme, lemon peel. Bring to a boil; add shanks and reduce to simmer for 3 hours, until tender. Adjust seasonings to taste. Serve with corn and leek risotto. (Reserve extra sauce for later use.)


  1. Carefully cut kernels from cob with a sharp knife. Run back side of knife along the cob to scrape off remaining kernel juices.
  2. Heat oil in a large heavy bottomed saucepan over high heat. Sauté corn, leeks, garlic, red pepper flakes until leeks have softened, about 4 minutes. Stir in rice and cook uncovered until rice turns translucent with a visible white pearl in middle of kernels; about 2 minutes.
  3. Reduce heat to medium, add wine stirring frequently until liquid is absorbed. Next, add broth 1 cup at a time (at 5 minute intervals) until absorbed and rice is al dente (for a firmer consistency use 6 cups for looser use 8 cups of broth).
  4. Stir in sage, cheese, salt and pepper and butter just before serving. Adjust seasonings to taste.