Veal Osso Buco Recipe

Prepare the Veal Shanks

Pat the veal shanks dry and season with salt and black pepper. Dredge them in flour, shaking off the excess.

Sear the Meat

In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and sear them on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.

Sauté Vegetables

In the same pot, add diced carrot, celery, onion, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

Deglaze with Wine

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce slightly, about 3 minutes.

Add Broth and Seasonings

Return the veal shanks to the pot and add beef broth, bay leaves, and thyme. Bring to a simmer.

Braise the Veal

Cover the pot and reduce heat to low. Braise for 1.5 to 2 hours or until the veal is tender and falling off the bone.

Prepare the Broth

In a saucepan, heat the chicken broth and add the saffron threads. Keep warm on low heat.

Sauté Onion

In a separate large skillet, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 3-4 minutes.

Toast the Rice

Add Arborio rice to the skillet and toast for about 2 minutes, stirring constantly.

Add Broth Gradually

Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, about 20 minutes total.

Finish the Risotto

When the rice is al dente and creamy, remove from heat and stir in grated Parmesan cheese and butter. Season with salt and black pepper to taste.

Plate the Dish

Spoon the saffron risotto onto plates, and top with the braised veal osso buco. Serve hot and enjoy!