Osso Buco Stew with Saffron Risotto

Slow-cooked osso buco (braised veal shanks) in a flavorful vegetable broth, served with creamy saffron risotto. A classic Italian comfort food.

Prep Time

30 minutes

Total Time

3 hours 30 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£9.46/serving

Season:

☀️ Summer

Meal Type:

Dinner•Soup

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

4Veal Shanks (Osso Buco)(About 1.5-2 inches thick)

£24.00

0.5cupAll-Purpose Flour(For dredging)

£0.15

3tablespoonsOlive Oil(Divided)

£0.40

1mediumYellow Onion(Diced)

£0.60

2mediumCarrots(Diced)

£0.30

2Celery Stalks(Diced)

£0.50

4clovesGarlic(Minced)

£0.20

1cupDry White Wine(Such as Pinot Grigio or Sauvignon Blanc)

£2.50

114.5 oz canCanned Diced Tomatoes(Undrained)

£0.80

4cupsVegetable Broth(Low sodium)

£1.00

1Bay Leaf

£0.10

2Fresh Thyme Sprigs

£0.50

1teaspoonLemon Zest

£0.10

Gremolata (optional)(For garnish: chopped parsley, lemon zest, garlic)

To tasteSalt

To tasteBlack Pepper

1.5cupsArborio Rice

£1.20

6cupsVegetable Broth (for Risotto)(Keep warm)

£1.50

0.3teaspoonSaffron Threads(Pinch)

£2.00

2tablespoonsButter(Divided)

£0.25

0.5cupParmesan Cheese(Grated, plus more for serving)

£1.75

Total Cost

£37.85

£9.46 per serving

Instructions

1.
**Osso Buco:** Preheat oven to 325°F (160°C). Season veal shanks generously with salt and pepper. Dredge in flour, shaking off excess.
2.
Heat 2 tablespoons of olive oil in a large Dutch oven or braising pan over medium-high heat. Sear veal shanks on all sides until browned (about 3-4 minutes per side). Remove shanks from the pan and set aside.
3.
Add the remaining 1 tablespoon of olive oil to the pan. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
4.
Pour in white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes.
5.
Add diced tomatoes, vegetable broth, bay leaf, and thyme sprigs to the pan. Bring to a simmer.
6.
Return the seared veal shanks to the pan, ensuring they are mostly submerged in the liquid. Cover the Dutch oven and transfer to the preheated oven.
7.
Braise for 2.5-3 hours, or until the veal is very tender and easily pulls away from the bone. Check periodically and add more broth if needed to keep the shanks mostly covered.
8.
Remove from the oven and let rest for 10 minutes before serving. Remove the bay leaf and thyme sprigs.
9.
**Saffron Risotto:** While the Osso Buco is braising, prepare the risotto about 30 minutes before the veal is finished. In a medium saucepan, heat the vegetable broth and keep it at a gentle simmer. Stir in the saffron threads to infuse the broth with color and flavor.
10.
In a large saucepan over medium heat, melt 1 tablespoon of butter. Add the Arborio rice and toast for 2-3 minutes, stirring constantly, until lightly translucent.
11.
Begin adding the warm saffron-infused vegetable broth, one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next.
12.
Continue adding broth and stirring until the rice is creamy and al dente, about 20-25 minutes. Be patient and stir frequently to prevent sticking.
13.
Once the risotto is cooked, remove from heat. Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese until melted and creamy.
14.
**To Serve:** Spoon saffron risotto onto plates. Top with a braised veal shank. Garnish with lemon zest and gremolata (if using). Serve immediately with extra Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (500g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

12 g

13% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, brown the veal shanks in rendered pancetta fat instead of olive oil.

If you don't have dry white wine, you can substitute with additional vegetable broth and a splash of white wine vinegar or lemon juice.

Make sure to keep the vegetable broth warm while making the risotto for even cooking.

The Osso Buco can be made a day ahead and reheated. This often improves the flavor as the flavors meld together overnight.

Don't rinse the arborio rice before cooking the risotto; the starch is needed to create the creamy texture.

For a more intense saffron flavor, steep the saffron threads in a small amount of warm broth or water for at least 30 minutes before adding it to the larger amount of broth.

Cooking Equipment

Oven

Large Dutch Oven or Braising Pan

Large Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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