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Ossobuco with Saffron Risotto
Created by: Howcan Team
Ingredients
- 4 pieces of ossobuco (veal shanks), about 1 inch thick
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 cups Arborio rice
- 4 cups chicken broth
- 1/2 teaspoon saffron threads
- 1/2 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
Instructions
- Preheat the oven to 350 degrees F.
- Season the ossobuco pieces with salt and pepper, then dredge them in the flour, shaking off any excess.
- In a large Dutch oven, heat the olive oil over medium-high heat. Brown the ossobuco on all sides, about 3-4 minutes per side. Remove from the pot and set aside.
- In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are soft, about 5 minutes.
- Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- Return the ossobuco to the pot and add the beef broth and diced tomatoes. Bring to a simmer, then cover and transfer to the preheated oven. Cook for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
- Meanwhile, prepare the saffron risotto. In a small saucepan, heat the chicken broth over low heat. Add the saffron threads and let it steep for 10 minutes.
- In a separate large saucepan, melt 2 tablespoons of butter over medium heat. Add the Arborio rice and toast for 2-3 minutes, stirring constantly.
- Ladle in 1 cup of the saffron-infused chicken broth and cook, stirring frequently, until the liquid is absorbed. Continue adding the broth, 1 cup at a time, and stirring until the rice is creamy and al dente, about 20 minutes in total.
- Stir in the grated Parmesan cheese and remaining 2 tablespoons of butter. Season with salt and pepper to taste.
- To serve, spoon the saffron risotto onto plates and top with the ossobuco. Enjoy!
Ossobuco, a traditional Milanese dish, dates back to the 19th century. This flavorful dish consists of braised veal shanks, cooked with white wine, broth, and vegetables. The saffron risotto, a classic accompaniment, hails from Northern Italy and is renowned for its rich, golden hue and delicate flavor. Renowned chefs like Gualtiero Marchesi have elevated this dish to gourmet status, while iconic restaurants in Milan, such as Trattoria Masuelli San Marco, continue to serve authentic renditions. The key to a perfect ossobuco lies in the tender, succulent veal shanks and the creamy, aromatic saffron risotto, making it a must-try in Milan or any reputable Italian eatery.
140 min
4
650 calories
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