Binging with Babish: Osso Buco from The Office

Ingredients

• 6 pieces Veal Shanks (about 1.5‑2 lbs each, trimmed)
• 1 cup All-Purpose Flour (for dredging, seasoned with salt and pepper)
• 2 tablespoons Kosher Salt (divided between flour seasoning and final seasoning)
• 1 teaspoon Freshly Ground Black Pepper (divided between flour seasoning and final seasoning)
• 2 tablespoons Grapeseed Oil (high smoke‑point oil for searing)
• 2 medium Carrots (peeled and diced for mirepoix)
• 1 medium Onion (peeled and diced for mirepoix)
• 2 stalks Celery Stalks (diced for mirepoix)
• 1.5 tablespoons Tomato Paste (adds depth to braising liquid)
• 6 whole Garlic Cloves (crushed, added with tomato paste)
• 2.5 cups Dry White Wine (Sauvignon Blanc or dry red for richer color)
• 2 sprigs Fresh Rosemary (adds aromatic flavor)
• 2 sprigs Fresh Thyme (adds aromatic flavor)
• 2 cups Beef Stock (high‑quality, preferably homemade)
• 2 pieces Bay Leaves (dried)
• 28 ounce San Marzano Tomatoes (canned, hand‑crushed)
• 2 pieces Marrow Bones (optional, for enriching risotto)
• 3 tablespoons Unsalted Butter (for risotto start)
• 1 small Small Onion (finely minced for risotto)
• 2 cups Arborio Rice (short‑grain rice for risotto)
• 1 cup Dry White Wine (for risotto) (same variety as braising wine)
• 4 cups Chicken Broth (kept at a bare simmer)
• 0.1 gram Saffron Threads (pinch, steeped in broth for color)
• 0.5 cup Parmesan‑Reggiano Cheese (freshly grated, added at end of risotto)
• 2 tablespoons Unsalted Butter (for finishing risotto) (adds richness at the end)
• 0.25 cup Fresh Parsley (chopped, for gremolata)
• 1 lemon Lemon Zest (finely grated, for gremolata)
• 1 clove Garlic (for gremolata) (finely grated)
• 1 length Butcher’s Twine (to tie shanks for even cooking)

Instructions

1. Prepare Mirepoix

   Peel the carrots and dice them, dice the medium onion, and dice the celery stalks into bite‑size pieces.

   Time: PT10M

2. Season and Dredge Veal Shanks

   Mix flour with 2 tbsp kosher salt and 1 tsp freshly ground black pepper. Pat each veal shank dry, then coat liberally in the seasoned flour, shaking off excess.

   Time: PT5M

3. Tie Shanks

   Wrap each shank with a length of butcher’s twine to keep the meat together during braising.

   Time: PT5M

4. Sear Shanks

   Heat 2 tbsp grapeseed oil in the Dutch oven over medium‑high until shimmering. Working in two batches, sear the shanks 3‑5 minutes per side until deep brown.

   Time: PT20M

   Temperature: Medium‑high

5. Sauté Mirepoix

   Add the diced carrots, onion, and celery to the pot with the fond. Sauté for about 5 minutes until softened and lightly browned.

   Time: PT5M

   Temperature: Medium

6. Add Tomato Paste and Garlic

   Stir in 1½ tbsp tomato paste and the 6 crushed garlic cloves. Cook 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

7. Deglaze with Wine

   Pour in 2½ cups dry white wine, stirring to dissolve the fond. Let it reduce slightly, about 2 minutes.

   Time: PT2M

   Temperature: Medium

8. Build Braising Liquid

   Add 2 sprigs rosemary, 2 sprigs thyme, 2 cups beef stock, 2 bay leaves, and the hand‑crushed 28‑oz can of San Marzano tomatoes. Stir to combine and bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium

9. Braise in Oven

   Nestle the seared shanks (and optional marrow bones) into the liquid, bone side down. Partially cover the Dutch oven and transfer to a pre‑heated 325°F oven. Braise for 2½‑3 hours until the meat is fork‑tender.

   Time: PT2H30M

   Temperature: 325°F

10. Prepare Risotto Base

    In a separate saucepan, keep 4 cups chicken broth at a bare simmer. In a large pan, melt 3 tbsp butter over medium‑high until foaming, then add the finely minced small onion and sweat 1‑2 minutes until translucent.

    Time: PT5M

    Temperature: Medium‑high

11. Toast Arborio Rice

    Add 2 cups Arborio rice to the onion, stirring for 1‑2 minutes until the rice edges turn translucent.

    Time: PT2M

    Temperature: Medium‑high

12. Deglaze Risotto with Wine

    Pour 1 cup dry white wine into the rice, stirring until the alcohol evaporates, about 2‑3 minutes.

    Time: PT3M

    Temperature: Medium

13. Add Saffron‑Infused Stock

    Add a pinch of saffron threads to the simmering chicken broth (it will turn golden). Begin adding the hot broth to the rice one ladle at a time, stirring frequently. Continue until the rice is creamy, tender‑but‑still‑slightly‑al dente, about 18‑20 minutes total.

    Time: PT20M

    Temperature: Medium

14. Finish Risotto

    Remove the pan from heat. Stir in ½ cup freshly grated Parmigiano‑Reggiano, 2 tbsp unsalted butter, and season with salt and pepper to taste.

    Time: PT2M

15. Prepare Gremolata

    In a small bowl, combine the chopped parsley, lemon zest, and grated garlic. Mix well and set aside.

    Time: PT5M

16. Extract and Reduce Sauce

    Remove the cooked shanks and marrow bones from the Dutch oven; keep shanks warm. Strain the braising liquid through a fine mesh sieve into a medium saucepan, pressing the solids to extract every drop. Skim off excess fat, then reduce over medium heat until thickened and syrupy, about 30 minutes.

    Time: PT30M

    Temperature: Medium

17. Incorporate Marrow (Optional)

    If using marrow bones, scoop out the soft marrow, finely chop it into a paste, and stir it into the finished risotto for extra richness.

    Time: PT5M

18. Plate and Garnish

    Spoon a bed of saffron risotto onto each plate, place a veal shank on top, drizzle with the reduced sauce and some of the braising vegetables, then sprinkle generously with gremolata.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

3g