Jun 09 2026
Restaurants›Vora Restaurant European›Osso Bucco Recipe

Osso Bucco Recipe

Inspired by Vora Restaurant European
Time3h
Serves4

slow roasted heritage farms pork shank, saffron risotto, parmesan, burgundy braising jus

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Ingredients

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Main Dish

Saffron Risotto

Braising Jus

Method

Main Dish Preparation

  1. 1

    Searing the Pork

    In a large heavy pot, heat olive oil over medium-high heat. Season the pork shanks with salt and black pepper. Sear them in the pot until browned on all sides, about 4-5 minutes per side. Remove the pork and set aside.

  2. 2

    Sautéing Aromatics

    In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened.

  3. 3

    Deglazing

    Pour in the dry white wine and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.

  4. 4

    Braising the Pork

    Return the pork shanks to the pot, add the beef broth, fresh thyme, and bay leaves. Bring the mixture to a boil, cover, and reduce the heat to low. Let it braise for 2-3 hours until the meat is tender.

  5. 5

    Finishing Touch

    During the last 10 minutes of braising, add the saffron threads to the pot for flavor and color.

Saffron Risotto Preparation

  1. 6

    Sautéing the Onions

    In a separate large saucepan, melt the butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.

  2. 7

    Cooking the Rice

    Stir in the arborio rice and cook for 1-2 minutes until the rice is slightly translucent. Then pour in the white wine and let it simmer until absorbed.

  3. 8

    Adding Broth Gradually

    Begin adding the chicken broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.

  4. 9

    Incorporating Saffron

    In the last few minutes of cooking, stir in the saffron threads and chopped parsley. Remove from heat.

Braising Jus Preparation

  1. 10

    Thickening the Jus

    In a small saucepan, combine the remaining braising liquid from the pork with cornstarch and water. Bring to a simmer over medium heat, stirring until thickened. Strain if desired.

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