Simplified Ossobuco Milanese And Saffron Risotto For A Taste Bud Adventure Recipe

I’m sharing my Easy Osso Bucco Recipe that channels classic Italian vibes with a modern flair to pique your curiosity.

I love playing with classics, so when I set out to create Simplified Ossobuco Milanese And Saffron Risotto For A Taste Bud Adventure I kept thinking Dishing up Italian vibes with a modern flair! I use veal shanks and saffron threads to nudge the old school into something bright and a little unexpected.

It reads like an Easy Osso Bucco Recipe when you need comfort without fuss, yet it still feels like a true Ossobuco Recipe that sticks with you. I won’t pretend it’s flawless, I burned the first try, but that mistake made the version I love now.

Ingredients

• Veal shanks give rich, gelatinous meat, high in protein and iron, very savory
• Arborio rice is starchy, creates creamy texture, mostly carbs, keeps you full
• Saffron adds floral, slightly sweet and earthy notes, almost no calories, pricey
• Parmigiano gives nutty, salty punch, lots of umami, calcium and protein
• Butter and olive oil bring fat for flavor and silkiness, adds richness
• Onion or shallot gives sweet, savory base when cooked, adds subtle carbs
• Garlic gives pungent bite, boosts savory depth, may help with immunity
• Stock adds meaty backbone and minerals, hydrates rice, controls final salt

Ingredient Quantities

• For the ossobuco:
  • 4 veal shanks, cross cut, about 3 lb (1.4 kg) total
  • 1/2 cup all purpose flour, for dredging
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 medium carrot, finely chopped (about 1/2 cup)
  • 1 celery stalk, finely chopped (about 1/2 cup)
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 cup canned crushed tomatoes
  • 2 cups beef or veal stock (more as needed)
  • 1 bouquet garni (bay leaf, thyme sprig, parsley stems)

• For the saffron risotto:
  • 1 1/2 cups Arborio rice (about 300 g)
  • Pinch saffron threads (about 10 to 15 threads)
  • 4 to 5 cups hot chicken or vegetable stock (1 to 1.2 L)
  • 1 small onion or 1 shallot, finely chopped
  • 1/2 cup dry white wine
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter (divide: cooking plus finishing)
  • 3/4 cup freshly grated Parmigiano Reggiano (about 75 g)
  • Salt and freshly ground black pepper, to taste

• Gremolata:
  • 2 tbsp chopped flat leaf parsley
  • 1 garlic clove, finely minced
  • 1 tsp lemon zest (about 1 small lemon)

• Optional garnish / extras:
  • Extra chopped parsley for serving
  • Extra Parmigiano for grating at the table

How to Make this

1. Preheat oven to 325°F (160°C). Pat veal shanks dry, season with salt and pepper, dredge lightly in flour and shake off excess.

2. Heat 2 tbsp olive oil and 1 tbsp butter in a heavy ovenproof pot over medium-high. Brown shanks 3 to 4 minutes per side until nicely colored, work in batches so they dont steam; transfer shanks to a plate.

3. Lower heat to medium, add the remaining 1 tbsp butter, then the chopped onion, carrot and celery. Cook, stirring, until soft about 6 to 8 minutes. Add minced garlic and cook 30 seconds more.

4. Pour in 1/2 cup dry white wine to deglaze, scrape up browned bits and reduce by half. Stir in 1 cup crushed tomatoes, 2 cups stock, and the bouquet garni, then nestle shanks back into the pot so they’re partly submerged. Bring to a gentle simmer.

5. Cover pot and transfer to oven. Braise
1.5 to 2 hours until meat is very tender and pulling away from the bone; check once at 1 hour and add more stock if liquid gets low. Remove bouquet garni before serving.

6. About 20 minutes before ossobuco is done, bloom saffron: put 10 to 15 threads in 2 to 3 tbsp hot stock, let sit while you start the risotto.

7. In a wide saucepan heat 2 tbsp olive oil and 1 tbsp butter over medium. Add the finely chopped onion or shallot and sweat until translucent, about 4 minutes. Add 1 1/2 cups Arborio rice and stir to coat and toast for 1 to 2 minutes, then pour in 1/2 cup white wine and let it mostly evaporate.

8. Add the hot stock (4 to 5 cups) one ladleful at a time, stirring often and letting the rice absorb most of the liquid before adding more. Stir in the saffron plus its soaking liquid early on so the rice turns golden. Continue for 16 to 20 minutes until rice is creamy and al dente.

9. Remove risotto from heat, stir in remaining 2 tbsp butter and 3/4 cup grated Parmigiano Reggiano, season with salt and freshly ground pepper. Cover and rest 1 minute.

10. Make gremolata by mixing 2 tbsp chopped parsley, 1 minced garlic clove and 1 tsp lemon zest. Serve risotto spooned onto plates, top with an ossobuco, spoon some braising sauce over, sprinkle gremolata, and offer extra parsley and Parmigiano at the table. If you like, scoop warm marrow from the bone and spread on the risotto for extra richness.

Equipment Needed

1. Heavy ovenproof pot or Dutch oven, for browning and braising the shanks
2. Wide, heavy-bottomed saucepan for the saffron risotto
3. Sharp chef’s knife, you’ll want it sharp for quick clean cuts
4. Sturdy cutting board
5. Tongs for turning the shanks while browning
6. Wooden spoon and a ladle for stirring and serving the sauce and risotto
7. Measuring cups and spoons for wine, stock and spices
8. Microplane or fine grater for lemon zest and Parmigiano
9. Small bowl or ramekin to bloom the saffron, plus oven mitts or a trivet for handling the hot pot

FAQ

Simplified Ossobuco Milanese And Saffron Risotto For A Taste Bud Adventure Recipe Substitutions and Variations

• Veal shanks: swap for beef shanks or lamb shanks. Beef gives a richer, more common flavor and is easier to find, cook the same way but it might need a touch longer braising. Lamb works too if you like a bolder gamey note.
• Saffron threads: if saffron is too pricey or unavailable use a pinch of turmeric for the golden color plus a tiny pinch of smoked paprika for warmth. It wont taste the same but the plate looks right and you get a warm background note.
• Arborio rice: use Carnaroli or Vialone Nano for an even creamier, more forgiving risotto, or as a last resort short grain sushi rice will do though texture will be a bit different.
• Parmigiano Reggiano: swap with Grana Padano for a very similar mild nutty finish, or Pecorino Romano if you want a sharper saltier punch just cut back on added salt when you use Pecorino.

Pro Tips

– Pat the shanks very dry and dredge lightly, dont cake them in flour. Too much flour will steam instead of brown, so shake off the excess and brown in batches over high heat so you get a deep fond to build flavor from.

– Keep the braising liquid just barely covering the meat and use hot stock when you add more. Check once during cooking and top up with warm stock, not cold, so the oven temp doesnt drop and the meat cooks evenly.

– Bloom the saffron in a few tablespoons of hot stock well before you add it to the risotto, and keep the rest of your stock simmering on the side. Adding warm stock ladle by ladle keeps the texture creamy; stop when the rice is slightly firm to the bite then rest it — it will finish cooking off the heat.

– Make the gremolata at the last minute and finely mince the garlic so it doesnt overpower the dish. Also, scoop out some of the warm marrow and spread it on the risotto for a luxurious hit of richness, but taste first — marrow plus Parm can make the dish salty so adjust seasoning last.

– Reduce and skim some of the braising sauce on the stovetop for a glossy, concentrated finish, or stir a small knob of butter in at the end for silkiness. If you want extra depth, reserve a ladle of the braise liquid to add to the risotto stock, just dont overdo it or the rice will become too heavy.

Simplified Ossobuco Milanese And Saffron Risotto For A Taste Bud Adventure Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I'm sharing my Easy Osso Bucco Recipe that channels classic Italian vibes with a modern flair to pique your curiosity.

Pin

Servings

4

servings

Calories

900

kcal

Equipment: 1. Heavy ovenproof pot or Dutch oven, for browning and braising the shanks
2. Wide, heavy-bottomed saucepan for the saffron risotto
3. Sharp chef’s knife, you’ll want it sharp for quick clean cuts
4. Sturdy cutting board
5. Tongs for turning the shanks while browning
6. Wooden spoon and a ladle for stirring and serving the sauce and risotto
7. Measuring cups and spoons for wine, stock and spices
8. Microplane or fine grater for lemon zest and Parmigiano
9. Small bowl or ramekin to bloom the saffron, plus oven mitts or a trivet for handling the hot pot

Ingredients

• For the ossobuco:

• 4 veal shanks, cross cut, about 3 lb (1.4 kg) total

• 1/2 cup all purpose flour, for dredging

• Salt and freshly ground black pepper, to taste

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 1 medium onion, finely chopped (about 1 cup)

• 1 medium carrot, finely chopped (about 1/2 cup)

• 1 celery stalk, finely chopped (about 1/2 cup)

• 2 garlic cloves, minced

• 1/2 cup dry white wine

• 1 cup canned crushed tomatoes

• 2 cups beef or veal stock (more as needed)

• 1 bouquet garni (bay leaf, thyme sprig, parsley stems)

• For the saffron risotto:

• 1 1/2 cups Arborio rice (about 300 g)

• Pinch saffron threads (about 10 to 15 threads)

• 4 to 5 cups hot chicken or vegetable stock (1 to 1.2 L)

• 1 small onion or 1 shallot, finely chopped

• 1/2 cup dry white wine

• 2 tbsp olive oil

• 3 tbsp unsalted butter (divide: cooking plus finishing)

• 3/4 cup freshly grated Parmigiano Reggiano (about 75 g)

• Salt and freshly ground black pepper, to taste

• Gremolata:

• 2 tbsp chopped flat leaf parsley

• 1 garlic clove, finely minced

• 1 tsp lemon zest (about 1 small lemon)

• Optional garnish / extras:

• Extra chopped parsley for serving

• Extra Parmigiano for grating at the table

Directions

• Preheat oven to 325°F (160°C). Pat veal shanks dry, season with salt and pepper, dredge lightly in flour and shake off excess.
• Heat 2 tbsp olive oil and 1 tbsp butter in a heavy ovenproof pot over medium-high. Brown shanks 3 to 4 minutes per side until nicely colored, work in batches so they dont steam; transfer shanks to a plate.
• Lower heat to medium, add the remaining 1 tbsp butter, then the chopped onion, carrot and celery. Cook, stirring, until soft about 6 to 8 minutes. Add minced garlic and cook 30 seconds more.
• Pour in 1/2 cup dry white wine to deglaze, scrape up browned bits and reduce by half. Stir in 1 cup crushed tomatoes, 2 cups stock, and the bouquet garni, then nestle shanks back into the pot so they're partly submerged. Bring to a gentle simmer.
• Cover pot and transfer to oven. Braise
• 5 to 2 hours until meat is very tender and pulling away from the bone; check once at 1 hour and add more stock if liquid gets low. Remove bouquet garni before serving.
• About 20 minutes before ossobuco is done, bloom saffron: put 10 to 15 threads in 2 to 3 tbsp hot stock, let sit while you start the risotto.
• In a wide saucepan heat 2 tbsp olive oil and 1 tbsp butter over medium. Add the finely chopped onion or shallot and sweat until translucent, about 4 minutes. Add 1 1/2 cups Arborio rice and stir to coat and toast for 1 to 2 minutes, then pour in 1/2 cup white wine and let it mostly evaporate.
• Add the hot stock (4 to 5 cups) one ladleful at a time, stirring often and letting the rice absorb most of the liquid before adding more. Stir in the saffron plus its soaking liquid early on so the rice turns golden. Continue for 16 to 20 minutes until rice is creamy and al dente.
• Remove risotto from heat, stir in remaining 2 tbsp butter and 3/4 cup grated Parmigiano Reggiano, season with salt and freshly ground pepper. Cover and rest 1 minute.
• Make gremolata by mixing 2 tbsp chopped parsley, 1 minced garlic clove and 1 tsp lemon zest. Serve risotto spooned onto plates, top with an ossobuco, spoon some braising sauce over, sprinkle gremolata, and offer extra parsley and Parmigiano at the table. If you like, scoop warm marrow from the bone and spread on the risotto for extra richness.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 550g
• Total number of serves: 4
• Calories: 900kcal
• Fat: 45g
• Saturated Fat: 15g
• Trans Fat: 0.5g
• Polyunsaturated: 6g
• Monounsaturated: 20g
• Cholesterol: 150mg
• Sodium: 900mg
• Potassium: 900mg
• Carbohydrates: 65g
• Fiber: 3g
• Sugar: 6g
• Protein: 58g
• Vitamin A: 1500IU
• Vitamin C: 10mg
• Calcium: 200mg
• Iron: 3.5mg