Italian Osso Buco with Saffron Risotto

Name: Italian Osso Buco with Saffron Risotto
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: Veal shanks; Salt and freshly ground black pepper; All-purpose flour; Olive oil; Unsalted butter; Onion; Carrots; Celery stalks; Garlic; White wine; Beef or chicken stock; Tomato paste; Bay leaf; Dried thyme; Arborio rice; Onion; Garlic; Chicken stock; Saffron threads; Dry white wine; Unsalted butter; Parmesan cheese; Salt and freshly ground black pepper; Fresh parsley; Lemon zest; Garlic

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

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

For the Saffron Risotto

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

For the Gremolata

Fresh parsley

1/4 cup, finely chopped

Lemon zest

zest of 1 lemon

Garlic

1 clove, minced

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