Name: Osso Buco With Gremolata & Saffron Risotto Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Italian
Ingredients: 5 veal or beef osso buco, 300g / 10oz each; 1 cup white all-purpose flour; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 2 brown onions, sliced; 1 garlic bulb, top sliced off; 2 tbsp extra virgin olive oil; 4 oz tomato paste; 1 cup red wine; 4 cups beef stock; 4 bay leaves; 3 thyme sprigs; 3 tbsp butter; Salt and pepper, to taste; 1 cup parsley leaves, finely chopped; 1 tbsp lemon zest; 1/4 cup lemon juice; 1 garlic clove, minced or grated; 1 cup extra virgin olive oil; Salt and pepper, to taste; 2 tbsp extra virgin olive oil; 1 brown onion, finely diced; 2 garlic cloves, finely diced; 3 tbsp olive oil; 1 cup Arborio rice; 1 cup white wine; 6 cups chicken stock; 1 tsp saffron threads; 3 tbsp butter; 1/2 cup parmesan cheese, grated

Jump to Recipe· 4.3 from 46 reviews

There is something incredibly comforting and impressive about the Osso Buco With Gremolata & Saffron Risotto Recipe, a dish that brings together tender, braised veal shanks with a bright, zesty gremolata and a luxuriously creamy saffron-infused risotto. This recipe perfectly balances rich, hearty flavors with fresh, vibrant accents, making it a surefire way to wow your guests or treat yourself to a special meal at home. The combination of slow-cooked meat and fragrant accompaniments feels both timeless and indulgent, capturing the essence of Italian rustic elegance in one plate.

Ingredients You’ll Need

The image shows five thick round pieces of raw meat with a large white bone in the center of each piece, arranged in a white enamel baking dish with a blue rim. The meat layers are dark red with white marbling of fat and the bones have a creamy, slightly pink color. Each piece is sprinkled with coarse salt and black pepper covering the top surface. The baking dish sits on a rough, light-colored surface with a bit of shadow across the top left corner. photo taken with an iphone --ar 4:5 --v 7

To make this Osso Buco With Gremolata & Saffron Risotto Recipe, you’ll only need a handful of straightforward ingredients that each play a vital role in creating layers of flavor, texture, and color. The beauty here lies in their simplicity and quality, enhancing every bite while keeping the cooking process approachable.

Veal or beef osso buco (5 pieces, 300g each): The star of the dish, these marrow-filled shanks become melt-in-your-mouth tender when slow-braised.
White all-purpose flour (1 cup): A simple coating that helps develop a golden crust and thickens the sauce subtly.
Carrots and celery (2 carrots, 2 celery stalks): Roughly chopped for a rustic vegetable base, adding sweetness and depth.
Brown onions (3 onions total): Bring natural sweetness and heft to both the braise and risotto.
Garlic bulb and cloves: One bulb top-sliced for roasting and extra cloves minced or diced, infusing vibrant aromatics throughout.
Extra virgin olive oil (varied tablespoons): Adds richness and helps tease out flavors in every component.
Tomato paste (4 oz): Concentrates savory notes and balances the acidity in the braising liquid.
Red wine (1 cup): Deepens the flavor with robust, fruity undertones during cooking.
Beef stock (4 cups): The fundamental liquid providing a rich, meaty base for slow braising.
Bay leaves and thyme sprigs: Classic herbs bringing warmth and an earthy fragrance.
Butter (6 tbsp total): Enriches both sauce and risotto for an indulgent finish.
Parsley, lemon zest, and lemon juice: Fresh elements for gremolata that brighten and cut through the richness.
Saffron threads (1 tsp): Adds a signature golden hue and a subtle floral aroma to the risotto.
Arborio rice (1 cup): The perfect creamy rice variety essential for authentic risotto texture.
White wine (1 cup): Used for deglazing and adding acidity to the risotto.
Chicken stock (6 cups): Provides a lighter but flavorful poaching liquid for the rice.
Parmesan cheese (1/2 cup grated): Melts into the risotto, adding savory depth and silkiness.
Salt and pepper: Basic seasonings to balance and enhance every element.

How to Make Osso Buco With Gremolata & Saffron Risotto Recipe

Step 1: Prepare and Brown the Osso Buco

Start by patting the veal osso buco dry and lightly dusting them with the flour to create a crisp golden exterior. Heat extra virgin olive oil in a heavy pot over medium-high heat, then brown the shanks in batches until beautifully caramelized on both sides. This step builds the rich, meaty flavor foundation essential for the Osso Buco With Gremolata & Saffron Risotto Recipe.

Step 2: Build the Braising Base

With the browned meat removed, reduce the heat slightly and add roughly chopped carrots, celery, and sliced onions to the pot. Toss in the top-sliced garlic bulb as well to roast and mellow its flavors. Cook these vegetables until softened and fragrant, about 7-10 minutes. Stir in tomato paste and cook another few minutes to deepen the flavor.

Step 3: Deglaze and Simmer

Pour in red wine to deglaze the pot, scraping up every delicious bit stuck to the bottom. Allow the wine to reduce by half, intensifying its taste. Return the osso buco to the pot and add beef stock, bay leaves, and thyme sprigs. The osso buco should be nearly submerged. Bring it all to a gentle simmer, cover, and let it braise low and slow for 2 to 3 hours until the meat is fork-tender and luscious.

Step 4: Make the Gremolata

While the braise works its magic, prepare the gremolata by combining finely chopped parsley, lemon zest, minced garlic, and fresh lemon juice. Slowly whisk in extra virgin olive oil until the gremolata reaches a vibrant, loose consistency. Season with salt and pepper to taste. This zesty garnish will bring a fresh, aromatic lift to the rich osso buco.

Step 5: Prepare the Saffron Risotto

In a separate pan, warm olive oil over medium heat and sauté finely diced onions and garlic until translucent. Stir in Arborio rice, toasting gently so each grain becomes slightly translucent around the edges. Pour in white wine and allow it to absorb fully. Then gradually ladle in warm chicken stock infused with saffron threads, stirring frequently. Continue adding stock as it absorbs, until the rice is creamy and al dente.

Step 6: Finish the Risotto

Remove risotto from heat and stir in butter and freshly grated Parmesan cheese to enhance its silky texture and flavor richness. Season with salt and pepper to balance the saffron’s delicate notes. Keep the risotto warm while you plate up the meal.

How to Serve Osso Buco With Gremolata & Saffron Risotto Recipe

A white, shallow bowl holds three layers: the bottom layer is creamy yellow risotto with visible grains and a smooth texture, forming a circular base; the middle layer is a thick, rich brown gravy that partially blends into the risotto and surrounds the dish’s center; the top layer is two large, dark brown, sauce-covered meat pieces with a shiny, moist surface, sitting in the center; fresh, chopped green herbs are sprinkled on top of the meat for contrast, all on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

The gremolata is what truly makes this Osso Buco With Gremolata & Saffron Risotto Recipe sing. Sprinkle it generously over the tender braised shanks just before serving. Its bright lemon and garlic notes cut through the richness of the meat, making each bite a harmonious experience of earthy, fresh, and savory flavors in perfect balance.

Side Dishes

Though the saffron risotto is a beautiful bed for the osso buco, consider pairing this recipe with simple roasted vegetables or a crisp green salad dressed simply with lemon and olive oil. These sides add texture contrast and fresh elements to round out the meal without competing with the star ingredients.

Creative Ways to Present

For a stunning presentation, place a scoop of saffron risotto in the center of the plate, nestle a braised shank on top, and spoon over the rich sauce. Finish with a generous sprinkle of gremolata, and perhaps a sprinkle of freshly cracked black pepper or a few fresh parsley leaves for color. Serving directly in a shallow bowl captures both the sauce and aromas beautifully, inviting everyone to dive in.

Make Ahead and Storage

Storing Leftovers

After enjoying your Osso Buco With Gremolata & Saffron Risotto Recipe, simply allow any leftovers to cool to room temperature, then store in airtight containers in the refrigerator. The osso buco and risotto will keep their flavors well for up to 3 days, making for delicious next-day meals.

Freezing

This dish freezes beautifully if you want to prepare in advance. Store the meat and sauce separately from the risotto for best results—freeze in airtight containers for up to 2 months. When ready to use, thaw overnight in the fridge for the easiest reheating.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of stock or water to loosen the risotto if needed. The osso buco should warm through slowly, allowing the flavors to revive without drying out. A microwave can be used but stir frequently to maintain even heating and texture.

FAQs

Can I use beef instead of veal for osso buco?

Absolutely! Beef shanks work just as well and often offer a more accessible flavor profile and price point. Just allow a bit more cooking time if needed to ensure the meat reaches that perfect tenderness.

Where can I find saffron threads?

Saffron is available in most well-stocked grocery stores or specialty spice shops. Look for threads rather than powders for the freshest aroma and flavor. A little goes a long way, so it’s worth investing in quality.

What is the best way to clean parsley for gremolata?

Rinse parsley leaves gently under cold water and pat dry with a towel or spin them dry in a salad spinner. Removing excess water prevents your gremolata from becoming watery and keeps the flavors fresh and vibrant.

Can I prepare the gremolata ahead of time?

Yes! Gremolata can be made a few hours in advance and stored covered in the fridge. Just stir in a little fresh lemon juice before serving to revive its bright flavors.

Is there a vegetarian alternative for the saffron risotto?

Definitely. Use vegetable stock instead of chicken stock for an equally satisfying risotto base. While it won’t be identical, the saffron’s warmth and the creamy texture will still shine through beautifully.

Final Thoughts

I wholeheartedly encourage you to try the Osso Buco With Gremolata & Saffron Risotto Recipe—it’s a dish that turns any meal into a memorable celebration. With its comforting yet sophisticated flavors and the lovely balance between rich and fresh elements, it truly feels like a special occasion on a plate. Once you make it, you’ll understand why it’s such a beloved classic, perfect for cozy dinners or impressing friends with your culinary skills.