Osso Buco with Saffron Risotto (Risotto Milanese)
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Recipe Intro From Heresyourbite
Create a classic Italian meal with Osso Buco served alongside creamy saffron risotto, also known as risotto milanese, made with RiceSelect Arborio Rice. This dish features tender, braised veal shanks cooked with a medley of vegetables, white wine, and broth, paired with luxurious saffron-infused risotto. A final touch of lemony gremolata adds fresh, vibrant flavor to this comforting and elegant dish.
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Recipe Card
ingredients
For the Osso Buco
- 3 (or 4 smaller) veal shanks (about 2 inches thick)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, diced
- 1 to 2 small or medium carrots, chopped into 1/4-1/2 inch cubes
- 1 to 2 small or medium celery stalks, chopped into 1/4-1/2 inch cubes
- 4 to 6 garlic cloves, minced
- 1 cup dry white wine (such as Sauvignon Blanc)
- 3 cups beef broth
- 1 to 2 tablespoons tomato paste
- 1 bay leaf
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
ingredients
For the Gremolata
- Zest of 1 lemon
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
ingredients
For the Saffron Risotto (Risotto Milanese)
- 4 1/2 to 5 1/2 cups chicken broth, adjusted as needed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 1/2 cups RiceSelect Arborio Rice
- 1/2 cup dry white wine
- 1/4 teaspoon saffron threads
- 2 tablespoons unsalted butter
- 1/2 cup fresh grated Parmesan cheese, adjusted to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Method
To make the osso buco:
Step 1
Remove veal shanks from the refrigerator and allow them to come to room temperature (about 30 minutes).
Step 2
Season the shanks with salt and pepper, and lightly dust them with flour, shaking off the excess.
Step 3
In a large pot or Dutch oven, heat olive oil and butter over medium-high heat. Brown the veal shanks on all sides (about 10 minutes total). Remove and set aside.
Step 4
In the same pot, sauté diced onion, carrot, celery, and garlic until softened (5-7 minutes).
Step 5
Stir in tomato paste and cook for 2 minutes.
Step 6
Add white wine, scraping the bottom of the pot. Simmer for 2-3 minutes to reduce.
Step 7
Pour in beef broth and return veal shanks to the pot. Add bay leaf, thyme, and rosemary. Simmer on low heat for 2 hours, or until the meat is tender.
Step 8
Remove the shanks and cover with foil. Simmer the sauce for 10-15 minutes to thicken. Adjust seasoning with salt and pepper.
To make the the gremolata:
Step 1
In a small bowl, mix lemon zest, garlic, and parsley. Set aside.
To make the saffron risotto (risotto milanese):
Step 1
In a saucepan, warm chicken broth over low heat.
Step 2
In a large skillet, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent (about 5 minutes).
Step 3
Stir in RiceSelect Arborio Rice to coat in oil, toasting for 2-3 minutes.
Step 4
Pour in white wine and saffron threads. Stir until wine is mostly absorbed.
Step 5
Add warm broth one ladle at a time, stirring constantly until each addition is absorbed before adding more. Continue until the rice is creamy and al dente (about 20-25 minutes).
Step 6
Remove from heat and stir in butter and grated Parmesan. Season with salt and pepper.
To serve:
Step 1
Serve a generous portion of Risotto Milanese topped with braised veal shanks. Drizzle with the braising sauce and garnish with gremolata for added brightness and enjoy.