Cozy AF Braised Veal Shanks and Saffron Risotto

Ingredients

• 4.5 lb Veal Shanks (bone‑in, ask Italian grocery or butcher 2‑3 days ahead)
• 4 pieces Kitchen Twine (for surgeon's knot to tie shanks)
• to taste Kosher Salt (generous seasoning for meat and vegetables)
• 3 tbsp Olive Oil (extra virgin, for searing shanks)
• 1 sheet Aluminum Foil (line sheet tray for easy cleanup)
• 350 g Onion (roughly chopped, later minced for risotto)
• 250 g Carrot (roughly chopped)
• 250 g Fennel Bulb (remove woody core, rough chop)
• 30 g Garlic (peeled, roughly chopped)
• 4 tbsp Olive Oil (for braising vegetables)
• 20 g Anchovies (chopped, adds umami)
• 30 g Tomato Paste
• 25 g Unsalted Butter (for braise)
• 25 g All-Purpose Flour (creates a weak roux)
• 300 ml Red Wine (dry, for deglazing)
• 15 g Better Than Bouillon Roasted Beef Base
• 850 g Beef Stock (store‑bought, low sodium preferred)
• 0.5 g Saffron Threads (about 1 tsp, ground in mortar)
• 1000 g Chicken Stock (for saffron risotto broth)
• 400 g Arborio Rice (do not rinse)
• 200 ml White Wine (dry, for risotto deglazing)
• 50 g Unsalted Butter (finish risotto)
• 75 g Parmesan Cheese (freshly grated)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 5 g Kosher Salt (for risotto broth)

Instructions

1. Preheat Oven

   Set the oven to 500°F (260°C) and allow it to preheat.

   Time: PT10M

   Temperature: 500°F

2. Tie and Season Veal Shanks

   Loop kitchen twine around each shank twice using a surgeon's knot, then generously season both sides with kosher salt.

   Time: PT5M

3. Oven‑Sear Shanks

   Line the sheet tray with foil, place a wire rack on top, arrange the tied shanks, drizzle with olive oil, and bake for 25 minutes until browned and the marrow begins to render.

   Time: PT25M

   Temperature: 500°F

4. Rough‑Chop Vegetables

   Roughly chop the onion, carrots, fennel, and peel the garlic.

   Time: PT10M

5. Process Vegetables

   Add 350 g onion, 250 g carrot, 250 g fennel, and 30 g garlic to the food processor and pulse 20‑25 times until coarsely chopped.

   Time: PT5M

6. Sweat the Vegetables

   Heat the Dutch oven over medium‑high, add 4 tbsp olive oil, then the processed vegetables with a pinch of salt. Cook, stirring occasionally, for 10 minutes until softened but not caramelized.

   Time: PT10M

   Temperature: medium‑high

7. Add Anchovies and Tomato Paste

   Stir in 20 g chopped anchovies and 30 g tomato paste; cook 2 minutes.

   Time: PT2M

8. Incorporate Butter and Deglaze

   Add 25 g butter, let it melt, then splash a little water and scrape the browned bits from the pot.

   Time: PT2M

9. Make a Light Roux

   Sprinkle 25 g all‑purpose flour over the vegetables, stir for 30 seconds to coat.

   Time: PT30S

10. Deglaze with Red Wine

    Pour in 300 ml dry red wine, stir, and reduce for 3 minutes until the alcohol aroma fades.

    Time: PT3M

    Temperature: medium

11. Add Stock and Beef Base

    Stir in 15 g Better Than Bouillon roasted beef base and 850 g beef stock, bring to a low simmer.

    Time: PT5M

    Temperature: low simmer

12. Braise Covered

    Transfer the seared shanks to the Dutch oven, discard any burnt foil juices, cover with the lid, and place the pot in a 300°F (150°C) oven for 2 hours.

    Time: PT2H

    Temperature: 300°F

13. Braise Uncovered

    Remove the lid and continue braising for an additional 40 minutes until the meat is fork‑tender but still holds together.

    Time: PT40M

    Temperature: 300°F

14. Cool and Refrigerate

    Let the braise cool on the counter for 2 hours, then refrigerate overnight to develop flavor.

    Time: PT2H

15. Reheat and Reduce Sauce

    The next day, place the pot over medium‑low heat, scrape the bottom, and simmer, stirring occasionally, for 20 minutes until the sauce reduces by about 40%.

    Time: PT20M

    Temperature: medium‑low

16. Prepare Saffron Stock

    Combine 1 L chicken stock with 1 tsp saffron threads (ground in a mortar) and a splash of water; bring to a simmer and add 5 g salt.

    Time: PT5M

    Temperature: medium

17. Sweat Risotto Aromatics

    In a large saucepan, heat olive oil, add 225 g minced onion and 10 g minced garlic, season with a pinch of salt, and sweat for 5 minutes until translucent.

    Time: PT5M

    Temperature: medium

18. Toast Arborio Rice

    Add 400 g Arborio rice to the aromatics and fry, stirring constantly, for 5 minutes until the grains become slightly translucent.

    Time: PT5M

    Temperature: medium

19. Deglaze with White Wine

    Pour in 200 ml dry white wine, stir, and reduce until the liquid is almost fully evaporated (about 2 minutes).

    Time: PT2M

    Temperature: medium

20. First Ladle of Saffron Stock

    Add roughly 2 cups (≈500 ml) of saffron stock, bring to a gentle simmer, and stir until the liquid is mostly absorbed (3‑4 minutes).

    Time: PT4M

    Temperature: medium

21. Second and Third Ladles

    Repeat the ladling process two more times, each addition absorbing in 3‑4 minutes.

    Time: PT8M

    Temperature: medium

22. Final Stock Addition and Finish

    Add the remaining saffron stock, simmer 3‑4 minutes, then cover and cook on low heat for another 3‑4 minutes until the rice is al dente and the pot looks dry.

    Time: PT8M

    Temperature: low

23. Finish Risotto

    Stir in 50 g butter, 75 g grated Parmesan, and a splash of water; mix gently until melted and glossy.

    Time: PT3M

24. Plate and Serve

    Nestle a braised veal shank atop a mound of saffron risotto, ladle generous sauce with vegetables over the top, and garnish with chopped parsley.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

55 g

Fat

45 g

Fiber

4 g