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

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.

Prepare the Veal

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.

Sauté the Vegetables

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.

Deglaze and Simmer

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

Slow Cook

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

Finish with Gremolata

Veal shanks

Olive oil

Butter

Onion, chopped

Carrot, diced

Celery, diced

Garlic, minced

Tomato paste

White wine

Beef stock

Bay leaves

Thyme, fresh

Salt

Pepper

Gremolata (lemon zest, garlic, parsley)

Osso Buco & risotto au safran

Make Osso Buco & Risotto Au Safran Recipe in just 3h . Tender braised osso buco served alongside creamy saffron risotto for a rich, flavorful dining experience.

Osso Buco & Risotto Au Safran Recipe

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