This Veal Osso Buco & Saffron Risotto Is Worthy of a Steakhouse

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are lower in fat, while pork shanks are more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers a similar color, while paprika is a cost-effective substitute.

Heat olive oil in a large Dutch oven over medium heat until shimmering.

Season veal shanks with salt and black pepper, then sear on all sides until browned, about 3-4 minutes per side.

Remove veal shanks and set aside; add carrots, celery, onion, and garlic to the pot.

Sauté vegetables until softened, about 5-7 minutes.

Deglaze the pot with white wine, scraping up any browned bits, and let simmer until reduced by half.

Return veal shanks to the pot and add beef broth, bay leaves, and thyme.

Bring to a simmer, cover, and braise in the oven at 325°F for 2-2.5 hours until the meat is tender.

Remove veal shanks and keep warm; strain the sauce and return it to the pot.

For the risotto, heat olive oil in a separate pan over medium heat and add arborio rice, stirring until coated and translucent, about 2-3 minutes.

Add saffron to the rice and gradually stir in warm broth, one ladle at a time, allowing it to absorb before adding more, for about 18-20 minutes.

Once creamy, stir in butter, parmesan cheese, and lemon zest; season with salt and pepper to taste.

Serve veal shanks over saffron risotto, garnished with fresh parsley.

Cooking Techniques

Spice Level:

Allergens