Osso Buco with Saffron Risotto
Osso Buco with Saffron Risotto
Ingredients
For the Osso Buco
- 4 veal shanks, cross-cut, 1 1/2 to 2 inches thick
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 canned diced tomatoes, 14.5 ounce can, undrained
- 2 cups chicken broth
- 1 bay leaf
- 3 fresh thyme sprigs
- 1 teaspoon orange zest, from 1 orange
For the Saffron Risotto
- 6 cups chicken broth, warmed
- 1/2 teaspoon saffron threads
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Gremolata
- 1/4 cup fresh parsley, finely chopped
- 1 garlic clove, minced
- 1 tablespoon lemon zest, from 1 lemon
Instructions
- 1
Preheat oven to 350°F. Pat the veal shanks dry with paper towels. In a shallow dish, combine the all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Dredge each veal shank in the flour mixture, shaking off any excess.
⏱️ 10 min•🌡️ 350
- 2
In a large Dutch oven or oven-safe pot with a lid, heat the olive oil and unsalted butter over medium-high heat. Sear the floured veal shanks on all sides until deeply golden brown, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared veal shanks and set aside.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the same pot. Sauté, stirring occasionally, until the vegetables soften, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min
- 4
Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off slightly.
⏱️ 5 min
- 5
Stir in the canned diced tomatoes (undrained), chicken broth, bay leaf, fresh thyme sprigs, and orange zest. Return the seared veal shanks to the pot, nestling them into the liquid. Ensure the liquid mostly covers the meat; add a little more broth if needed.
⏱️ 5 min
- 6
Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 2 hours, or until the veal is fork-tender and easily pulls away from the bone. Check periodically to ensure there's enough liquid; add more broth if it's getting too dry.
⏱️ 120 min•🌡️ 350
- 7
While the osso buco is braising, prepare the saffron risotto. In a small saucepan, gently warm the 6 cups of chicken broth. Add the saffron threads to the warm broth and let them steep for at least 10 minutes to release their color and flavor.
⏱️ 10 min
- 8
In a separate large, heavy-bottomed pot or Dutch oven, heat the 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat. Add the finely chopped shallot and cook until softened and translucent, about 3-4 minutes.
⏱️ 5 min
- 9
Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent. Pour in the 1/2 cup dry white wine and stir until it is completely absorbed by the rice.
⏱️ 5 min
- 10
Begin adding the warm saffron-infused chicken broth to the rice, 1 ladleful (about 1/2 cup) at a time. Stir continuously until each addition of broth is almost completely absorbed before adding the next. Continue this process for 18-22 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center). You may not need all of the broth.
⏱️ 22 min
- 11
Remove the risotto from the heat. Stir in the freshly grated Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed. The risotto should be creamy and flowing, not stiff.
⏱️ 3 min
- 12
Prepare the gremolata: In a small bowl, combine the finely chopped fresh parsley, minced garlic clove, and lemon zest. Mix well.
⏱️ 5 min
- 13
To serve, spoon a generous portion of saffron risotto onto each plate. Top with a braised veal shank and a spoonful of the rich pan sauce. Garnish generously with the fresh gremolata. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Osso Buco with Saffron Risotto
Ingredients
For the Osso Buco
- 4 veal shanks, cross-cut, 1 1/2 to 2 inches thick
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 canned diced tomatoes, 14.5 ounce can, undrained
- 2 cups chicken broth
- 1 bay leaf
- 3 fresh thyme sprigs
- 1 teaspoon orange zest, from 1 orange
For the Saffron Risotto
- 6 cups chicken broth, warmed
- 1/2 teaspoon saffron threads
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Gremolata
- 1/4 cup fresh parsley, finely chopped
- 1 garlic clove, minced
- 1 tablespoon lemon zest, from 1 lemon
Instructions
- 1
Preheat oven to 350°F. Pat the veal shanks dry with paper towels. In a shallow dish, combine the all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Dredge each veal shank in the flour mixture, shaking off any excess.
⏱️ 10 min•🌡️ 350 - 2
In a large Dutch oven or oven-safe pot with a lid, heat the olive oil and unsalted butter over medium-high heat. Sear the floured veal shanks on all sides until deeply golden brown, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared veal shanks and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the same pot. Sauté, stirring occasionally, until the vegetables soften, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min - 4
Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off slightly.
⏱️ 5 min - 5
Stir in the canned diced tomatoes (undrained), chicken broth, bay leaf, fresh thyme sprigs, and orange zest. Return the seared veal shanks to the pot, nestling them into the liquid. Ensure the liquid mostly covers the meat; add a little more broth if needed.
⏱️ 5 min - 6
Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 2 hours, or until the veal is fork-tender and easily pulls away from the bone. Check periodically to ensure there's enough liquid; add more broth if it's getting too dry.
⏱️ 120 min•🌡️ 350 - 7
While the osso buco is braising, prepare the saffron risotto. In a small saucepan, gently warm the 6 cups of chicken broth. Add the saffron threads to the warm broth and let them steep for at least 10 minutes to release their color and flavor.
⏱️ 10 min - 8
In a separate large, heavy-bottomed pot or Dutch oven, heat the 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat. Add the finely chopped shallot and cook until softened and translucent, about 3-4 minutes.
⏱️ 5 min - 9
Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent. Pour in the 1/2 cup dry white wine and stir until it is completely absorbed by the rice.
⏱️ 5 min - 10
Begin adding the warm saffron-infused chicken broth to the rice, 1 ladleful (about 1/2 cup) at a time. Stir continuously until each addition of broth is almost completely absorbed before adding the next. Continue this process for 18-22 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center). You may not need all of the broth.
⏱️ 22 min - 11
Remove the risotto from the heat. Stir in the freshly grated Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed. The risotto should be creamy and flowing, not stiff.
⏱️ 3 min - 12
Prepare the gremolata: In a small bowl, combine the finely chopped fresh parsley, minced garlic clove, and lemon zest. Mix well.
⏱️ 5 min - 13
To serve, spoon a generous portion of saffron risotto onto each plate. Top with a braised veal shank and a spoonful of the rich pan sauce. Garnish generously with the fresh gremolata. Serve immediately.
⏱️ 5 min