Osso Buco & Risotto Au Safran Recipe
Recipe information
Make Osso Buco & Risotto Au Safran in just 3h . Tender braised osso buco served alongside creamy saffron risotto for a rich, flavorful dining experience.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Osso Buco
Osso Buco
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. 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. 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. Slow Cook
Cover and reduce heat to low. Let it simmer for about 2 hours or until the veal is tender, stirring occasionally.
5. Finish with Gremolata
Remove bay leaves. Serve the osso buco topped with gremolata.
Local Coupons
No local coupons found for this recipe's ingredients.