Cold outside? This cozy osso buco with creamy saffron risotto is just what you need. The veal cooks low and slow until it’s fall-apart tender, and the risotto makes it feel a little fancy without being fussy. The ingredients are simple, the steps are easy to follow, and you can make it all on your stovetop. Dig in and enjoy!
Ingredients
For the Veal Shank Osso Buco
- 1 whole veal hind shank (approximately 3-4 pounds)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 anchovy fillets
- 1 – 1 ½ cups white wine
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- Salt and pepper to taste
FOR THE SAFFRON RISOTTO:
- 4 cups chicken stock
- 1 teaspoon saffron threads
- 1 ½ cups onion, finely minced
- 2 tablespoons garlic, finely minced
- 2 cups Arborio rice
- ¾ cup dry white wine
- ¾ cup Parmesano Reggiano, grated
- 4 Tablespoons butter
- Olive oil as needed
- Salt and pepper to taste
Step-by-Step Instructions
Part 1: Cook the Veal Shank
- Prep and Season: If your veal shank has extra meat around the thin end of the bone, trim it back so the bone sticks out (like a “lollipop”). Sprinkle salt and black pepper all over the meat.
- Brown the Meat: Heat 4 tablespoons of olive oil over medium-high heat in a large Dutch oven or heavy pot. Place the veal in the pot and let it sit for a few minutes on each side until nicely browned. Don’t move it around too much so it gets a nice crust.
- Add the Onions & Garlic: Turn the heat down low. Add the chopped onion and cook for about 2 minutes until soft. Add the minced garlic and cook for 1 minute until it smells great.
- Melt the Anchovies & Butter: Toss in the 3 anchovy fillets and 2 tablespoons of butter. Stir gently—the anchovies will melt and disappear right into the sauce.
- Add Wine & Braise: Pour in the white wine. Put the lid on the pot and keep the heat on low. Let it braise gently for about 2 hours. Turn the veal every 20 minutes so every side stays moist in the juices. It’s done when the meat is super tender and falling off the bone.
Part 2: Make the Lazy-Style Saffron Risotto
- Warm the Broth: In a separate small pot, heat the chicken stock. Crush the saffron threads between your fingers, drop them into the stock, and keep it warm on very low heat.
- Soften Onions & Garlic: Heat olive oil in a saucepan over medium heat. Add the finely chopped onions, garlic, and a pinch of salt. Cook for about 3 to 5 minutes until soft. Do not let them turn brown.
- Toast the Rice: Add 2 cups of Arborio rice. Stir for 1 to 2 minutes so every grain gets coated in oil.
- Add Wine: Pour in ¾ cup of white wine. Stir until most of the wine cooks away.
- Add the Broth: Ladle about 2 cups of your warm saffron broth into the rice. Stir often until the rice drinks up most of the liquid. Repeat this with another 2 cups of broth. Pour in the last batch of broth, stir, then turn the heat to low, cover with a lid, and let it cook undisturbed for 3 to 4 minutes. The rice should be soft and creamy with a tiny bit of chew.
- Finish with Cheese & Butter: Turn off the heat. Stir in 4 tablespoons of butter, the grated Parmesan cheese, and a little salt and pepper.
Part 3: Serve and Enjoy!
- Plate the Risotto: Spoon a big bed of bright yellow saffron risotto onto a large platter or plate.
- Add the Veal: Slice the tender veal meat off the bone and lay it right on top of the risotto. Stand the bone up next to it for an impressive presentation!
- Sauce and Garnish: Spoon the rich pan juices from the Dutch oven over the meat and rice. Finish with a sprinkle of fresh chopped parsley. Serve warm and enjoy your cozy meal!
