Osso Buco Recipe

Directions

1. 1

   Prepare the Veal

   Season the veal shanks with salt and pepper. Heat olive oil and butter in a large heavy pot over medium-high heat. Sear the veal shanks until browned on both sides, about 4-5 minutes per side. Remove from pot and set aside.

2. 2

   Cook the Mirepoix

   In the same pot, add onion, carrot, and celery. Cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute.

3. 3

   Deglaze the Pot

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

4. 4

   Simmer the Osso Buco

   Add back the veal shanks, along with beef broth, tomato paste, bay leaves, and thyme. Bring to a simmer. Cover and cook on low heat for about 1.5 to 2 hours until the meat is tender.

5. 5

   Prepare Saffron Risotto

   In a separate saucepan, heat 4 cups of broth and add a pinch of saffron to steep. In another pan, melt 2 tbsp of butter, add 1 cup of Arborio rice, and toast for 2 minutes. Gradually add the warm saffron-infused broth, one ladle at a time, stirring continuously until absorbed. Cook until creamy, about 18-20 minutes.

6. 6

   Serve

   Once the osso buco is tender, serve it over the saffron risotto, garnished with gremolata (mixture of lemon zest, garlic, and parsley) if desired.