Osso Buco & Risotto Milanese

Ingredients

• 4 pieces Veal Shank (about 1.5‑2 lbs each, bone‑in)
• 3 tablespoons Olive Oil (extra‑virgin for searing and risotto)
• 2 tablespoons Tomato Paste (plain, no added herbs)
• 1 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
• 3 cups Beef or Veal Stock (low‑sodium, homemade or store‑bought)
• 3 cloves Garlic (minced)
• 2 sprigs Fresh Rosemary (stems removed, leaves chopped)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 1 teaspoon Lemon Zest (zest of one medium lemon)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 1 pinch Saffron Threads (lightly crushed)
• 1 small Shallot (finely minced)
• 1 cup Carnaroli Rice (arborio alternative if unavailable)
• 2 tablespoons Cold Unsalted Butter (cut into small cubes, added at end of risotto)

Instructions

1. Prepare Ingredients

   Pat the veal shanks dry with paper towels. Mince the garlic, chop the rosemary leaves, zest the lemon, chop the parsley, mince the shallot, and lightly crush the saffron threads.

   Time: PT10M

2. Sear the Shanks

   Heat 2 tbsp olive oil in a Dutch oven over medium‑high heat. Add the shanks and brown on all sides, about 3‑4 minutes per side. Remove and set aside.

   Time: PT10M

   Temperature: Medium‑high heat

3. Deglaze and Build the Braising Liquid

   Add the minced garlic and rosemary to the pot, sauté 30 seconds. Stir in tomato paste and cook 1 minute. Pour in the white wine, scraping up browned bits. Add 3 cups stock, season with salt and pepper, then return the shanks to the pot.

   Time: PT5M

4. Braise the Shanks

   Cover the Dutch oven with a lid or foil, place in a pre‑heated oven at 350°F and braise for 2 ½ hours, or until the meat is fork‑tender.

   Time: PT2H30M

   Temperature: 350°F

5. Prepare Saffron Infusion (while shanks braise)

   Combine the crushed saffron with 1 cup hot stock in a small bowl. Let steep for 20 minutes.

   Time: PT20M

6. Cook the Saffron Risotto

   In a separate saucepan, heat 1 tbsp olive oil over medium heat. Add the minced shallot and sauté until translucent (2‑3 minutes). Stir in the Carnaroli rice and toast for 1 minute. Add warm stock ladle‑by‑ladle, stirring constantly, waiting until each addition is absorbed before adding the next. After about 15 minutes, stir in the saffron infusion. When the rice is al‑dente (about 20‑22 minutes total), remove from heat and whisk in cold butter.

   Time: PT25M

   Temperature: Medium heat

7. Finish the Osso Buco

   Remove the shanks from the oven. Skim any excess fat from the braising liquid. Stir in the parsley, lemon zest, and adjust seasoning with salt and pepper. Drizzle the saffron‑infused glaze over the shanks.

   Time: PT10M

8. Plate and Serve

   Place a generous spoonful of saffron risotto on each plate, top with a braised shank, and spoon some of the braising liquid over the top. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g