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Favorite Osso Buco Recipe with Creamy Saffron Risotto

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A comforting and elegant dish featuring tender veal shanks braised slowly with garlic, herbs, and white wine, served alongside a creamy saffron-infused risotto. Perfect for special occasions or a cozy family meal.

Ingredients

Scale
  • 4 veal shanks (about 1.5 to 2 inches thick)
  • Salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 3 tablespoons olive oil (extra virgin recommended)
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup dry white wine (Pinot Grigio preferred)
  • 1 ½ cups beef or veal stock (homemade or quality store-bought)
  • 1 can (14 oz) diced tomatoes
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons fresh rosemary, chopped
  • 1 bay leaf
  • Zest of 1 lemon (for gremolata garnish)
  • 1 ½ cups Arborio rice
  • 4 cups chicken or vegetable broth, kept warm
  • 1 small onion, finely chopped
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ½ cup dry white wine
  • Pinch of saffron threads (soaked in 2 tablespoons warm water)
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground pepper to taste
  • 1 tablespoon fresh parsley, finely chopped (for gremolata)
  • Zest of 1 lemon (for gremolata)
  • 1 clove garlic, minced (for gremolata)

Instructions

  1. Pat the veal shanks dry with paper towels. Season generously with salt and pepper. Lightly dredge each shank in flour, shaking off excess.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown veal shanks on all sides, about 4-5 minutes per side. Remove and set aside.
  3. In the same pot, add onion, carrots, and celery. Cook for about 5 minutes until softened. Add garlic and cook 1 more minute.
  4. Pour in white wine and scrape up browned bits. Let wine reduce for about 3 minutes.
  5. Stir in diced tomatoes, stock, thyme, rosemary, and bay leaf.
  6. Return veal shanks to the pot, nestle into liquid. Cover and braise in a preheated oven at 325°F (160°C) for 2 to 2 ½ hours until fork-tender.
  7. While braising, heat broth in a saucepan and keep warm.
  8. In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add onion and cook until translucent, about 4 minutes.
  9. Add Arborio rice and toast for 2 minutes, coating grains with fat.
  10. Pour in white wine and simmer until mostly absorbed.
  11. Add warm broth gradually, one ladleful at a time, stirring constantly. Wait until liquid is mostly absorbed before adding more. Cook about 18-20 minutes.
  12. Halfway through cooking, stir in saffron with soaking water.
  13. Once rice is creamy and al dente, stir in remaining butter and Parmesan. Season with salt and pepper. Remove from heat and cover to keep warm.
  14. Mix lemon zest, parsley, and minced garlic to make gremolata.
  15. Serve risotto on plates, top with veal shank, ladle braising sauce over, and sprinkle gremolata on top. Enjoy immediately.

Notes

If braising liquid reduces too much, add more broth or water. Stir risotto constantly but gently to avoid a gloopy texture. For gluten-free, use gluten-free flour or cornstarch for dredging. For dairy-free, substitute butter with olive oil and omit or replace Parmesan with vegan cheese. Leftovers reheat best gently on stove with added broth.

Nutrition

Keywords: osso buco, veal shanks, saffron risotto, creamy risotto, Italian recipe, braised veal, comfort food, family meal

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