Ingredients
Osso Buco
- 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
Gremolata
- 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
Saffron Risotto
- 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
- Salt and pepper, to taste
Instructions
- Prepare the Osso Buco: Pat the veal or beef osso buco dry and dredge each piece in the white flour, shaking off any excess. This will help form a nice crust during searing.
- Sear the Meat: Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed pan or Dutch oven over medium-high heat. Brown the osso buco on all sides until golden, about 4-5 minutes per side. Remove and set aside.
- Sauté Vegetables: In the same pan, add the sliced brown onions, roughly chopped carrots, and celery. Sauté until softened and lightly caramelized, about 8 minutes. Add the top-sliced garlic bulb alongside the vegetables.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and allow it to reduce by half, scraping up any browned bits from the bottom of the pan.
- Combine and Simmer: Return the seared osso buco to the pan. Add the beef stock, bay leaves, and thyme sprigs. Bring to a gentle simmer, cover, and cook on low heat for 1.5 to 2 hours until the meat is tender and falling off the bone.
- Finish the Osso Buco: Remove the cooked meat and vegetables to a serving dish. Strain the cooking liquid if desired, then stir in 3 tablespoons of butter to enrich the sauce. Season with salt and pepper to taste.
- Make the Gremolata: Combine the finely chopped parsley, lemon zest, lemon juice, minced garlic, and 1 cup olive oil in a bowl. Season with salt and pepper. Mix well and set aside to let flavors meld.
- Prepare the Saffron Risotto: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add the finely diced onion and garlic, and sauté until translucent, about 3-4 minutes. Add 3 tablespoons olive oil and the Arborio rice, stirring to coat the rice for 2 minutes.
- Cook the Risotto: Pour in the white wine and cook until mostly absorbed. Add the warm chicken stock gradually, one ladle at a time, stirring frequently. Once the saffron threads are added early during stock addition, continue to cook and stir until the rice is creamy and al dente, about 18-20 minutes.
- Finish the Risotto: Remove the risotto from heat, stir in 3 tablespoons butter and grated parmesan cheese. Season with salt and pepper to taste.
- Serve: Plate the risotto, top with the braised osso buco, spoon over the buttery sauce, and garnish generously with gremolata. Enjoy while hot.
Notes
- Veal shanks are traditional for Osso Buco, but beef shanks are a suitable and more affordable substitute.
- Dredging the meat in flour helps create a delicious crust and slightly thickens the sauce during braising.
- The gremolata adds a fresh and tangy contrast to the rich, slow-cooked meat, so don’t skip it.
- Saffron is an essential ingredient in the risotto to impart a subtle aroma and beautiful golden color.
- If you do not have white wine for the risotto, a dry vermouth or additional stock can be used instead.
- Leftover risotto can be refrigerated and gently reheated with a splash of stock or water.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
