Jul 14 2026
Restaurants›Columbus Park Trattoria›Ossobuco Recipe

Ossobuco Recipe

Inspired by Columbus Park Trattoria
Time3h
Serves4

Braised veal shank over saffron risotto

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Ingredients

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Ossobuco

Saffron Risotto

Method

Ossobuco

  1. 1

    Prepare Ingredients

    Dice the onion, carrot, and celery into small pieces. Mince the garlic.

  2. 2

    Sear the Veal

    In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the veal shanks with salt and black pepper, then add them to the pot. Sear for about 4-5 minutes on each side until browned. Remove the shanks and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add the diced onion, carrot, and celery. Sauté for about 5 minutes until softened. Add minced garlic and sauté for another minute.

  4. 4

    Deglaze

    Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes to reduce slightly.

  5. 5

    Braise the Shanks

    Return the veal shanks to the pot. Add the beef or veal stock, bay leaves, and thyme. Bring to a gentle simmer, then cover and cook on low heat for about 1.5 to 2 hours, until the meat is tender and falling off the bone.

Saffron Risotto

  1. 6

    Prepare Stock

    In a saucepan, heat the chicken or vegetable stock and add the saffron threads. Keep it warm over low heat.

  2. 7

    Sauté Onion and Garlic

    In a separate large skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.

  3. 8

    Toast Rice

    Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.

  4. 9

    Add Stock Gradually

    Begin adding the warm saffron-infused stock to the rice, one ladle at a time. Stir frequently and allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

  5. 10

    Finish the Risotto

    Stir in the remaining butter and Parmesan cheese. Season with salt and black pepper to taste. Remove from heat.

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