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Italian Osso Buco with Saffron Risotto

Name: Italian Osso Buco with Saffron Risotto
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Veal shanks, 4, about 1 1/2 inches thick; Salt and freshly ground black pepper, to taste; All-purpose flour, 1/2 cup, for dredging; Olive oil, 3 tablespoons; Unsalted butter, 2 tablespoons; Onion, 1 medium, finely chopped; Carrots, 2, peeled and diced; Celery stalks, 2, diced; Garlic, 2 cloves, minced; White wine, 1 cup; Beef or chicken stock, 1 cup; Tomato paste, 2 tablespoons; Bay leaf; Dried thyme, 1 teaspoon; Arborio rice, 1 1/2 cups; Onion, 1 medium, finely chopped; Garlic, 2 cloves, minced; Chicken stock, 4 cups, kept warm; Saffron threads, 1/4 teaspoon; Dry white wine, 1/2 cup; Unsalted butter, 2 tablespoons; Parmesan cheese, 1/2 cup, freshly grated; Salt and freshly ground black pepper, to taste; Fresh parsley, 1/4 cup, finely chopped; Lemon zest, zest of 1 lemon; Garlic, 1 clove, minced

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.

4.6(876 reviews)

·By Ethan Brooks·July 1, 2025

Italian Osso Buco with Saffron Risotto — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Osso Buco

For the Saffron Risotto

For the Gremolata

Nutrition

Per serving

Calories: 936 kcal
Protein: 56.75 g
Carbs: 79.75 g
Fat: 39.5 g
Fiber: 3.5 g

Whole recipe

Total

Calories: 3744 kcal
Protein: 227 g
Carbs: 319 g
Fat: 158 g
Fiber: 14 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Veal shanks 4, about 1 1/2 inches thick	1200	180	0	50	0
Salt and freshly ground black pepper to taste	0	0	0	0	0
All-purpose flour 1/2 cup, for dredging	228	6	48	1	2
Olive oil 3 tablespoons	360	0	0	40	0
Unsalted butter 2 tablespoons	200	0	0	22	0
Onion 1 medium, finely chopped	44	1	10	0	2
Carrots 2, peeled and diced	50	1	12	0	4
Celery stalks 2, diced	10	0	2	0	1
Garlic 2 cloves, minced	8	0	2	0	0
White wine 1 cup	190	0	5	0	0
Beef or chicken stock 1 cup	15	1	1	1	0
Tomato paste 2 tablespoons	30	1	7	0	1
Bay leaf	0	0	0	0	0
Dried thyme 1 teaspoon	2	0	1	0	0
Arborio rice 1 1/2 cups	970	13	212	2	2
Onion 1 medium, finely chopped	44	1	10	0	2
Garlic 2 cloves, minced	8	0	2	0	0
Chicken stock 4 cups, kept warm	60	4	4	4	0
Saffron threads 1/4 teaspoon	0	0	0	0	0
Dry white wine 1/2 cup	95	0	2	0	0
Unsalted butter 2 tablespoons	200	0	0	22	0
Parmesan cheese 1/2 cup, freshly grated	220	20	2	15	0
Salt and freshly ground black pepper to taste	0	0	0	0	0
Fresh parsley 1/4 cup, finely chopped	1	0	0	0	0
Lemon zest zest of 1 lemon	5	0	1	0	0
Garlic 1 clove, minced	4	0	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Osso Buco

1
Dry and season veal shanks
Pat the veal shanks dry with paper towels and season generously with salt and pepper.
2
Dredge in flour
Dredge the shanks in flour, shaking off excess.
3
Heat oil and butter
Heat olive oil and butter in a large, heavy pot over medium-high heat.

Preparing the Risotto

1
Warm stock with saffron
In a separate saucepan, warm the chicken stock with saffron threads over low heat.
2
Sauté onions and garlic
In a large pan, melt butter and sauté onions and garlic until soft.
3
Toast the rice
Add rice to the pan, stirring to coat with butter, until lightly toasted.
Tip: 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.

How to Make Italian Osso Buco with Saffron Risotto

Total time: 4 h · Yields 4 servings

1
Browning the Veal
Brown the veal shanks on all sides in the hot oil and butter, then remove and set aside.
2
Building the Base
Add onions, carrots, and celery to the same pot, sautéing until soft. Stir in garlic.
3
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.