Braised Veal Osso Buco with Saffron Risotto and Gremolata

Braised Veal Osso Buco with Saffron Risotto and Gremolata

Indulge in this classic Lombardian dish featuring tender, slow-braised veal shanks served with a vibrant, creamy saffron risotto and finished with a bright, herbaceous gremolata. A truly challenging yet rewarding culinary experience.

Dietary

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Ingredients

Instructions

  1. Season the veal shank generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge the veal in the all-purpose flour, shaking off excess.
  2. Heat 2 tablespoons olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the floured veal shank on all sides until deeply golden brown, about 5-7 minutes per side. Remove veal and set aside.
  3. Add the diced yellow onion, carrot, and celery stalk to the pot. Sauté until softened, about 8-10 minutes. Add 1 clove minced garlic and cook for another minute until fragrant.
  4. Pour in 1/4 cup dry white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half, about 3-5 minutes.
  5. Stir in the canned crushed tomatoes, 1 1/2 cups chicken broth, fresh thyme, and bay leaf. Bring to a gentle simmer. Return the veal shank to the pot, ensuring it is mostly submerged. If needed, add a little more chicken broth to cover 2/3 of the shank.
  6. Reduce heat to low, cover tightly, and braise in a preheated 325°F oven or on the stovetop for 2 to 2.5 hours, or until the veal is fork-tender. Flip the shank halfway through cooking. Check periodically to ensure liquid isn't drying out; add more broth if necessary.
  7. While the veal braises, begin preparing the saffron risotto. Steep the saffron threads in 1 tablespoon of warm chicken broth (taken from the remaining warmed broth) for at least 10 minutes.
  8. In a separate medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced shallot and cook until softened, about 3-4 minutes.
  9. Add the Arborio rice to the saucepan and stir continuously for 1-2 minutes until the edges of the grains become translucent.
  10. Pour in 1/4 cup dry white wine and stir until completely absorbed, about 2-3 minutes.
  11. Begin adding the warmed chicken broth (2 cups total), about 1/2 cup at a time, stirring constantly and waiting for each addition to be almost fully absorbed before adding the next. This process should take about 20-25 minutes.
  12. With the last ladle of broth, stir in the steeped saffron and its liquid. Once the risotto is creamy and the rice is al dente, remove from heat.
  13. Stir in 1 tablespoon unsalted butter and 1/4 cup freshly grated Parmesan cheese. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Cover and let rest for 2 minutes.
  14. While the risotto rests and veal finishes, prepare the gremolata. Combine 1 tablespoon chopped fresh parsley, 1/2 teaspoon lemon zest, and 0.5 clove minced garlic in a small bowl.
  15. Once the veal is tender, carefully remove it from the pot and keep warm. Skim any excess fat from the braising liquid. If the sauce is too thin, reduce it over medium-high heat until it reaches your desired consistency. You can remove the bay leaf.
  16. To serve, spoon a generous portion of saffron risotto onto a plate. Place the braised veal shank on top, ensuring some marrow is visible in the bone. Ladle the rich braising sauce over the veal and risotto, then sprinkle generously with the fresh gremolata.

Notes

Braising can also be done on the stovetop over very low heat; just ensure consistent gentle simmering. For the best flavor, make sure your chicken broth is high quality. The marrow in the bone is edible and considered a delicacy – use a small spoon to scoop it out and enjoy with the risotto.

Nutrition (per serving)