Osso Buco & risotto au safran recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Restaurant Tonino›Osso Buco & Risotto Au Safran Recipe

Osso Buco & Risotto Au Safran Recipe

Inspired by Restaurant Tonino
Time3h
Serves4

Tender braised osso buco served alongside creamy saffron risotto for a rich, flavorful dining experience.

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Ingredients

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Osso Buco

Method

Osso Buco

  1. 1

    Prepare the Veal

    Season the veal shanks with salt and pepper. Heat olive oil and butter in a large pot over medium-high heat. Sear the veal shanks on all sides until browned, about 8-10 minutes. Remove and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add onion, carrot, and celery. Sauté until soft, about 5 minutes. Add garlic and cook for another minute. Stir in tomato paste.

  3. 3

    Deglaze and Simmer

    Pour in the white wine and scrape the bottom of the pot to deglaze. Add beef stock, bay leaves, thyme, and return the veal shanks to the pot. Bring to a simmer.

  4. 4

    Slow Cook

    Cover and reduce heat to low. Let it simmer for about 2 hours or until the veal is tender, stirring occasionally.

  5. 5

    Finish with Gremolata

    Remove bay leaves. Serve the osso buco topped with gremolata.

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