Osso Buco Holiday Plate with Saffron Risotto

About This Recipe

Osso buco alla Milanese is one of Lombardy's great holiday dishes — veal shanks braised low and slow until the meat falls from the bone and the marrow inside turns soft and spoonable, traditionally served with saffron risotto (risotto alla Milanese) as its essential partner. The two dishes are almost never served apart in their home region, the rich, wine-based braise balanced by the risotto's delicate saffron perfume. The shanks are seared first to build a deep crust, then braised with white wine, tomato, and a generous amount of sweet roasted onion, cooked low and slow until they nearly dissolve into the sauce, adding body and sweetness without needing much added fat. A gremolata of lemon zest, garlic, and parsley is stirred in at the very end, a bright counterpoint that cuts through the richness of the braise. This is a genuine special-occasion dish — the kind of meal that takes hours of gentle braising but very little active effort, making it well suited to a holiday table where the oven can do most of the work while everyone else is busy.

Ingredients

Serves 5

• 4veal shanks(about 2 inches thick)
• 0.5 cupall-purpose flour(for dredging)
• 4 tbspolive oil(divided)
• 2large onions(sliced)
• 1carrot(diced)
• 1celery stalk(diced)
• 1 cupdry white wine
• 1 can (14oz)crushed tomatoes
• 2 cupsbeef or veal stock
• 2bay leaves
• 1.5 cupsarborio rice(for risotto)
• 0.25 tspsaffron threads
• 4 cupschicken stock(for risotto, warm)
• 0.5 cupgrated Parmesan
• 1 tbsplemon zest
• 2 clovesgarlic(minced, for gremolata)
• 0.25 cupfresh parsley(chopped, for gremolata)
• 1.5 tspfine sea salt

Instructions

1. 1

   Sear the shanks

   Preheat oven to 325°F (165°C). Season shanks with salt and dredge lightly in flour. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat and sear shanks 3-4 minutes per side until deeply browned. Remove and set aside.

2. 2

   Roast the onions

   In the same pot, add remaining oil, onions, carrot, and celery. Cook 12-15 minutes over medium heat until the onions turn soft, sweet, and deeply golden.

3. 3

   Braise the shanks

   Pour in white wine, scraping up any browned bits. Simmer 3-4 minutes until reduced slightly. Add crushed tomatoes, stock, and bay leaves. Return shanks to the pot, nestling them into the liquid.

4. 4

   Braise low and slow

   Cover and transfer to the oven. Braise 2 to 2.5 hours until the meat is fork-tender and nearly falling off the bone.

5. 5

   Make the risotto near the end

   About 30 minutes before the shanks finish, warm the chicken stock with saffron. In a separate pan, toast arborio rice in a little olive oil 1-2 minutes, then add warm stock a ladleful at a time, stirring often, for 18-20 minutes until creamy and al dente. Stir in Parmesan.

6. 6

   Make the gremolata

   Combine lemon zest, garlic, and parsley in a small bowl.

7. 7

   Serve

   Plate the risotto, top with a braised shank and plenty of the onion-tomato sauce, and finish with a scatter of fresh gremolata.

Variations

• •

  Use beef shanks in place of veal if that's more accessible, extending the braise time by 30-45 minutes.

• •

  Swap saffron risotto for creamy polenta if you're short on time, since risotto needs active attention.

• •

  Add pancetta to the braise's vegetable base for extra richness.

Storage

Refrigerate the braised shanks up to 4 days in an airtight container; they often taste even better the next day. Risotto is best made fresh, though leftovers can be reheated with a splash of stock and reshaped into risotto cakes.

Frequently Asked Questions