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Tuesday, May 2, 2017

Husband Cooks Part 2: Osso Buco and Saffron Risotto

As promised, I finally have the opportunity to share with you the infamous "Osso Buco" recipe with Saffron Risotto!  Truth be told, i did not make this amazing dish in any way.  My husband Rob had the day off and made this absolutely delectable dish. 

According to Rob, he used the following recipe from Food Network: Osso Buco and Saffron Risotto
I am including the recipe below with photos, and little tidbits of additional information as you go. 


Grated rind of 1 lemon
Grated rind of 1 orange
2 garlic cloves, minced
2 tablespoons fresh Italian parsley, chopped

1/2 cup flour
Salt and pepper, to taste
4 pieces veal shank with bone, cut 3 inches thick
3 tablespoons olive oil
3 tablespoons butter
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
4 cloves garlic, coarsely chopped
2 bay leaves
3 tablespoons fresh Italian parsley, finely chopped
1 cup dry Marsala
2 cups veal or chicken stock
2 tomatoes, peeled, seeded and chopped
Saffron Risotto, recipe follows

8 cups chicken broth
2 tablespoons butter
2 tablespoons olive oil
2 cups Arborio rice
3 pinches saffron threads
3 tablespoons Parmesan cheese, grated
Salt and pepper, to taste



In a large shallow platter, season flour with salt and pepper. Pat the veal shanks in the mixture and tap off any excess.  

  • You are basically covering the veal shanks in this mixture.  You will not be using ALL the flour mixture.

In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.  
  • DO NOT pat off the oil!  You are simply setting these bad boys aside for later.  All the flavor is in the oil and whatnot. 

Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan.  
  • This basically means you will add some red wine to unstick the yummy tidbits in the pan.  This deglazing will turn into our amazing broth/sauce.
Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. 
  • DO NOT skip the basting step.  Basting will keep the meat tender and full of those tasty juices.  You want to make sure you keep spreading that flavor over the meat.  
Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit (Thicken the sauce).

For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.

In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.

In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. 

Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time.  

  • A little splash of white wine with the broth never hurt anyone! 

Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy (a little firm).
Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese.


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