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Italian osso buco with tender veal shank, gremolata, and golden risotto.

Italian Osso Buco

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Tender veal shanks braised with vegetables and white wine, served with gremolata and creamy saffron risotto.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 840
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Osso Buco
  • 4 shanks veal shanks about 1 1/2 inches thick
  • 1/2 cup all-purpose flour for dredging
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 cup dry white wine
  • 2 cups beef stock
  • 1 cup crushed tomatoes
  • 2 leaves bay leaves
  • 1 tsp dried thyme
Gremolata
  • 1/2 cup fresh parsley finely chopped
  • 1 tbsp lemon zest finely grated
  • 1 clove garlic finely minced
Saffron Risotto
  • 1 cup Arborio rice
  • 4 cups chicken stock kept warm
  • 1/2 cup dry white wine
  • 1/2 cup Parmesan cheese finely grated
  • 2 tbsp butter
  • 1 pinch saffron

Equipment

  • Dutch oven
  • Heavy saucepan
  • Kitchen twine
  • Fine grater

Method
 

Braise the Shanks:
  1. Tie each shank with twine. Season with salt and pepper, then dredge lightly in flour.
  2. Heat the oil and butter in a Dutch oven. Brown the shanks on all sides and transfer them to a plate.
  3. Cook the onion, carrots, celery, and garlic until softened. Add the wine, stock, tomatoes, bay leaves, and thyme, then return the shanks.
  4. Cover and simmer gently for about 2 hours, turning once, until the meat is fork-tender.
Make the Risotto:
  1. Warm the stock with the saffron. Toast the Arborio rice in a saucepan, add the wine, and stir until absorbed.
  2. Add the warm stock one ladle at a time, stirring until absorbed before adding more. Finish with butter and Parmesan.
Finish:
  1. Mix the parsley, lemon zest, and garlic for the gremolata.
  2. Serve each shank over risotto with braising sauce and a generous spoonful of gremolata.

Nutrition

Calories: 840kcalCarbohydrates: 61gProtein: 52gFat: 43gSaturated Fat: 18gCholesterol: 250mgSodium: 1120mgFiber: 4gSugar: 8g

Notes

  • Do not rush the braise; the meat is ready when it nearly slides from the bone.
  • Add the gremolata at the table for the brightest flavor.