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Italian Osso Buco with Gremolata and Saffron Risotto_001

Italian Osso Buco with Gremolata and Saffron Risotto

An exquisite Italian dish, Osso Buco with Gremolata paired with a creamy Saffron Risotto, is a symphony of flavors. This classic Milanese specialty features tender veal shanks braised to perfection, complemented by a zesty gremolata and a luxurious saffron-infused risotto. It's a comforting and sophisticated meal perfect for a dinner party or a special family gathering.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 980 kcal

Equipment

  • Dutch oven or heavy-bottomed pot
  • Medium saucepan
  • Measuring cups and spoons
  • Kitchen twine
  • Knife
  • Cutting board

Ingredients
  

For the Osso Buco

  • 4 veal shanks about 1 inch thick, tied with kitchen twine
  • 2 tbsp olive oil
  • 1 cup all-purpose flour for dredging
  • 1 large onion finely chopped
  • 2 carrots finely chopped
  • 2 stalks celery finely chopped
  • 4 cloves garlic minced
  • 1 cup dry white wine
  • 2 cups beef broth
  • 1 can diced tomatoes 14 oz
  • 2 tbsp tomato paste
  • 3 sprigs fresh thyme
  • 2 bay leaves

For the Gremolata

  • 1 lemon zest of
  • 2 tbsp chopped fresh parsley
  • 2 cloves garlic minced

For the Saffron Risotto

  • 1 small onion finely chopped
  • 2 tbsp unsalted butter
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 5 cups warm chicken broth
  • 1 pinch saffron threads
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Preheat your oven to 325°F (163°C).
  • Season veal shanks with salt and pepper, then dredge in flour, shaking off excess.
  • In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown veal shanks on all sides, about 3-4 minutes per side. Remove shanks and set aside.
  • In the same pot, add chopped onions, carrots, and celery. Sauté until softened, about 5 minutes.
  • Add minced garlic and cook for another minute until fragrant.
  • Pour in white wine, scraping up any browned bits from the bottom of the pot. Allow to reduce by half.
  • Stir in diced tomatoes, tomato paste, beef broth, thyme, and bay leaves. Bring to a simmer.
  • Return the veal shanks to the pot, spooning the sauce over them.
  • Cover and transfer to the preheated oven. Braise for 1 1/2 to 2 hours, or until the meat is tender and falling off the bone.
  • Remove from oven and discard thyme sprigs and bay leaves.
  • In a small bowl, mix together lemon zest, chopped parsley, and minced garlic. Set aside.
  • In a medium saucepan, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes.
  • Add Arborio rice and stir to coat in butter. Cook until edges of rice become slightly translucent, about 2 minutes.
  • Pour in white wine and cook, stirring, until absorbed.
  • Add warm chicken broth one ladle at a time, stirring continuously until each ladle is absorbed before adding the next.
  • Crush the saffron threads between your fingers and add to the risotto. Continue adding broth and stirring until the rice is creamy and al dente, about 20 minutes.
  • Remove from heat, stir in grated Parmesan cheese, and season with salt and pepper.

Notes

Osso Buco can also be made with pork or beef shanks if veal is not available.
For an authentic touch, serve the Osso Buco and Risotto with a side of steamed asparagus or green beans.
Leftover Osso Buco can be shredded and used as a pasta sauce for a delicious second meal.
Keyword braised meat, comfort food, dinner party, gremolata, Italian osso buco, Milanese cuisine, saffron risotto, veal shanks