Italian Osso Buco with 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.
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.
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