Slow-Braised Osso Buco with Saffron Risotto Tips, FAQ & printable recipe

Ingredients

• 2 bone-in veal shanks (osso buco, about 12 oz each)
• 2 tbsp olive oil
• 1 diced onion
• 1 diced carrot
• 1 celery stalk, diced
• 2 tbsp tomato paste
• 200 ml dry white wine
• 400 ml veal broth
• 1 strip lemon peel
• 1 sprig rosemary
• 200 g Carnaroli rice
• 1 pinch saffron threads
• 2 tbsp butter

Instructions

1. Tie each veal shank around the circumference with kitchen twine to keep the meat attached to the bone during cooking. Pat the shanks dry with paper towels. Lightly dust the shanks with all-purpose flour, shaking off any excess. Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Add the veal shanks and sear until deeply browned on both sides, about 4–5 minutes per side. Transfer the shanks to a plate and set aside.
2. Reduce the heat to medium. Add the diced onion, carrot, and celery to the same Dutch oven. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5–7 minutes. Add the tomato paste and cook for 1 minute, stirring constantly, until the paste darkens slightly and coats the vegetables.
3. Pour the dry white wine into the pot and bring to a simmer, scraping the bottom with a wooden spoon to release any browned bits. Let the wine reduce by half, about 3–4 minutes. Return the veal shanks to the pot, nestling them into the vegetables. Add the veal broth, lemon peel, and rosemary sprig. Bring to a gentle simmer.
4. Cover the Dutch oven with its lid and transfer to an oven preheated to 325°F (160°C). Braise for 2 1/2 hours, or until the meat is fork-tender and nearly falling off the bone. Check once or twice during cooking to ensure the liquid is at a gentle simmer; if it reduces too much, add a splash of water or broth. Let it rest for 3 minutes before slicing.
5. Carefully remove the Dutch oven from the oven and transfer the veal shanks to a plate. Cover loosely with foil and let rest for at least 3 minutes before serving. This allows the juices to redistribute, ensuring moist, tender meat.
6. While the meat rests, skim any excess fat from the surface of the braising liquid. Set the Dutch oven over medium-high heat and bring the sauce to a boil. Cook until the sauce is reduced and slightly syrupy, about 8–10 minutes. Discard the lemon peel and rosemary sprig. Season with salt and pepper to taste.
7. While the veal braises, prepare the risotto. In a small bowl, steep the saffron threads in 1/4 cup of warm broth or water. In a separate saucepan, bring the remaining broth to a simmer. In a large skillet or saucepan, melt the butter over medium heat. Add the Carnaroli rice and toast for 2–3 minutes, stirring constantly, until the edges of the grains become translucent.
8. Add a ladleful of hot broth to the rice and stir until absorbed. Continue adding broth one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding the next. After about 15–18 minutes, the rice should be tender but still slightly al dente. Stir in the saffron infusion and a final knob of butter. Season with salt to taste.
9. Spoon a generous portion of saffron risotto onto warm plates. Place a veal shank on top of the risotto. Ladle the reduced pan sauce over the meat and around the plate. Serve immediately, with the marrow from the bone as a delicacy.