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.

Osso Bucco with Sweet Corn and Leek Risotto

Makes 4 to 6 servings.


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.