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Osso Bucco

Veal Osso Bucco with Saffron Risotto

Slow-braised veal osso bucco served over creamy saffron risotto, cooked entirely on the stovetop for deep, rich flavor and fall-apart tenderness. A restaurant-quality Italian comfort dish that makes a bold statement at the table.
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Cook Time 2 hours
Course Main Course
Cuisine Italian

Equipment

  • 1 Dutch Oven A stainless-steel pot will also work

Ingredients
  

FOR THE VEAL SHANK OSSO BUCO:  

  • 1 whole veal hind shank crosscut veal shank, lamb shank, pork shank, beef shank are also viable substitutions
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 3 anchovy filets
  • 1-1 1/2 cups white wine
  • 4 tbsp extra virgin olive oil
  • 2 tbsp butter
  • salt & black pepper to taste

SAFFRON RISOTTO

  • 4 cups chicken stock
  • 1 tsp saffron threads
  • 2 tbsp garlic finely minced
  • 1 1 1/2 cup onion finely minced
  • 2 cups arborio rice
  • 3/4 cup dry white wine
  • 3/4 cup parmesano Reggiano grated
  • 4 tbsp butter
  • olive oil as needed
  • salt & black pepper to taste

Instructions
 

Osso Bucco

  • French the narrow end of the veal shank by removing the meat off the bone.
    1 whole veal hind shank
  • Heat olive oil over medium/high heat in a large Dutch oven that has a lid  
    4 tbsp extra virgin olive oil
  • Season the veal with salt and pepper and brown in hot oil until golden brown on all sides 
    salt & black pepper
  • Add onion to Dutch oven and cook for 2 minutes stirring frequently  
    1 medium onion
  • Add garlic and cook for 1 minute stirring frequently  
    2 cloves garlic
  • Add anchovy filets and butter stirring frequently and baste the veal with the pan juices.
    3 anchovy filets, 2 tbsp butter
  • Add white wine to Dutch oven and continue to stir and baste veal.  
    1-1 1/2 cups white wine
  • Cover Dutch oven with lid and lower heat to medium/low  
  • Braise for 2 hours basting frequently and rotating the veal  
  • Veal is cooked when easily pierced with a fork and internal temperature is about 190-200 degrees F  
  • Ready to serve 

SAFFRON RISOTTO

  • Heat chicken stock with crushed saffron threads and salt until barely simmering   
    4 cups chicken stock, 1 tsp saffron threads
  • In a separate pot, sweat onion, garlic and a pinch of salt in olive oil over medium heat in a saucier for about 5 minutes. Avoid color and caramelization  
    2 tbsp garlic, 1 1 1/2 cup onion
  • Add Arborio rice to onion/garlic mixture and stir to coat. Cook for 5 minutes until translucent  
    2 cups arborio rice
  • Add white wine to rice and reduce until almost evaporated  
    3/4 cup dry white wine
  • Add about 2 cups of warmed saffron stock into the rice. Bring to a simmer and stir frequently (about every 30 seconds) until absorbed. Repeat twice. After adding the third round of liquid, continue stirring every 30 seconds until half of the liquid is absorbed. At this point, cover the pot and cook over low heat for 3-4 minutes. Taste for doneness. The rice should be al dente but not chalky.  
  • To finish, gently stir in parmesan cheese, butter and a splash of white wine off heat. Adjust with salt if needed.   
    3/4 cup parmesano Reggiano, salt & black pepper, 4 tbsp butter

TO FINISH DISH: 

  • Spoon saffron risotto onto a large serving platter  
  • Slice veal off the bone diagonally and place sliced veal on top of risotto  
  • Stand veal shank vertically on one side of the serving platter for presentation  
  • Spoon the pan juices on and around serving platter.
  • Garnish with a little fresh chopped parsley 
Keyword braised osso bucco, osso bucco, risotto recipe, saffron risotto