Italian Osso Buco with Saffron Risotto
A classic Milanese dish featuring tender veal shanks and creamy saffron risotto.
This traditional Italian dish combines the rich flavors of slow-braised veal shanks with the delicate texture and aroma of saffron-infused risotto, creating a harmonious and satisfying meal.
- 3 h
- 4
- Intermediate
Ingredients
For the Osso Buco
For the Saffron Risotto
For the Gremolata
Preparation
Marinating the Osso Buco
Dry and season veal shanks
Pat the veal shanks dry with paper towels and season generously with salt and pepper.
Dredge in flour
Dredge the shanks in flour, shaking off excess.
Heat oil and butter
Heat olive oil and butter in a large, heavy pot over medium-high heat.
Preparing the Risotto
Warm stock with saffron
In a separate saucepan, warm the chicken stock with saffron threads over low heat.
Sauté onions and garlic
In a large pan, melt butter and sauté onions and garlic until soft.
Toast the rice
Add rice to the pan, stirring to coat with butter, until lightly toasted.
Do not allow the saffron risotto to dry out—keep it creamy by adding stock little by little. Pro Tip: Stir the risotto constantly to release the rice's starch and achieve a creamy texture.
Cooking Process
Browning the Veal
Brown the veal shanks on all sides in the hot oil and butter, then remove and set aside.
Building the Base
Add onions, carrots, and celery to the same pot, sautéing until soft. Stir in garlic.
Simmering the Osso Buco
Return veal to the pot, add wine, stock, tomato paste, bay leaf, and thyme. Bring to a simmer, cover, and cook for 2-2.5 hours until meat is tender.
Plating & Serving
Italian Osso Buco with Saffron Risotto
Italian Osso Buco with Saffron Risotto
Plating the Dish
Serve the tender osso buco over a bed of creamy saffron risotto and sprinkle with gremolata for a burst of freshness.