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Tender Italian Osso Buco Recipe with Creamy Saffron Risotto

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A comforting Italian classic featuring slow-braised veal shanks with a bright gremolata topping, served alongside creamy saffron risotto. Perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 4 veal shanks (about 1.5 inches thick, approx. 1.5–2 lbs / 700–900 g)
  • Salt and freshly ground black pepper (to taste)
  • 1/2 cup (65 g) all-purpose flour (for dredging)
  • 4 tablespoons olive oil (extra virgin preferred for flavor)
  • 1 large onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup (240 ml) dry white wine (Pinot Grigio or Sauvignon Blanc recommended)
  • 2 cups (480 ml) beef or veal broth (homemade or low sodium store-bought)
  • 1 (14 oz / 400 g) can crushed tomatoes
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried
  • 2 bay leaves
  • Zest of 1 lemon (for gremolata)
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 1 ½ cups (300 g) Arborio rice
  • 4 cups (960 ml) chicken broth, kept warm
  • 1 small onion, finely chopped
  • 2 tablespoons unsalted butter (room temperature)
  • ½ cup (120 ml) dry white wine
  • A pinch of saffron threads (about 10-15 threads) soaked in 2 tablespoons warm water
  • ½ cup (50 g) grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • Salt and pepper to taste

Instructions

  1. Pat the veal shanks dry with paper towels. Season generously with salt and pepper. Dredge each shank lightly in flour, shaking off any excess.
  2. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown the shanks on all sides until golden, about 4-5 minutes per side. Remove and set aside.
  3. Lower heat to medium, add remaining olive oil. Sauté chopped onions, carrots, celery, and garlic until softened and fragrant, about 7-8 minutes.
  4. Pour in white wine to deglaze the pot, scraping up browned bits. Cook until wine reduces by half, about 5 minutes. Add broth, crushed tomatoes, thyme, and bay leaves. Stir to combine.
  5. Return veal shanks to the pot, nestling them into the sauce. Cover with lid and braise in a preheated oven at 325°F (160°C) for 2 to 2 ½ hours until meat is tender and falling off the bone. Check occasionally and add broth if needed.
  6. While meat braises, combine lemon zest, minced garlic, and chopped parsley to make gremolata. Set aside.
  7. Warm chicken broth in a saucepan over low heat. In a separate pan, melt butter and sauté chopped onion until translucent, about 5 minutes. Stir in Arborio rice and cook for 1-2 minutes until edges are translucent.
  8. Pour in white wine and cook until absorbed. Add saffron with soaking water. Ladle warm broth one cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more. Cook about 25-30 minutes until rice is tender but slightly firm.
  9. Stir in grated Parmesan cheese. Season risotto with salt and pepper. Remove from heat and cover to keep warm.
  10. Serve creamy saffron risotto topped with tender osso buco and sprinkle gremolata over the meat.

Notes

If sauce is too thin after braising, remove meat and simmer sauce on stovetop until thickened. For gluten-free, use almond or rice flour for dredging. For dairy-free risotto, substitute butter and Parmesan with olive oil and nutritional yeast or vegan cheese. Start risotto about 30 minutes before osso buco finishes to serve both hot together.

Nutrition

Keywords: osso buco, veal shanks, saffron risotto, Italian recipe, braised meat, creamy risotto, gremolata, slow braise, comfort food

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