Ossobuco and Saffron Risotto

Celebrating 101 years of Chasseur with a classic ossobuco served over saffron risotto in my favourite cast iron pot – the Chasseur Gourmet Round French Oven in Jade. Because timeless recipes deserve timeless cookware ✨

Recipe:
Ossobuco:
– 2-3 beef osso bucco/shanks
– 1/4 cup flour
– Salt and pepper
– 2 tbs olive oil
– 1 white onion, finely diced
– 4 garlic cloves, minced
– 1 carrot, finely diced
– 1 celery stalk, finely diced
– 1 can diced tomato
– 1/2 cup white wine
– 3 sprigs thyme
– 3 bay leaf
– 1 tbs tomato paste
– 2 cups beef broth
– Parsley, finely chopped

Saffron risotto:
– 1 tbs olive oil
– 2 garlic cloves, minced
– 1 white onion, finely diced
– 250g risotto rice
– 1/2 cup white wine
– 1L chicken broth
– 1/4 tsp saffron threads
– 1/2 cup parmesan, grated
– Salt and pepper

Method:
1. Pat beef shanks dry with a paper towel. Season with salt and pepper and coat in flour, shaking off any excess.
2. Heat olive oil in a large French oven over medium-high heat. Add the beef shanks and brown them on all sides for about 8-10 min. Remove and set aside.
3. In the same pot, add the diced onion, garlic, carrot and celery. Cook over medium-low heat for 5-6 min, stirring occasionally, until the vegetables are softened.
4. Add diced tomato, white wine, herbs, tomato paste and beef broth. Return the beef shanks to the pot, submerging them in the liquid.
5. Cover the pot and simmer over medium-low heat for 1.5-2 hrs, or until the meat is tender and easily pulls away from the bone.
6. Remove meat and simmer the liquid for another 10-15 min, until slightly thickened. Season with salt and pepper to taste.
7. To make the saffron risotto, soak the saffron threads in 2 tablespoons of warm water. Set aside to steep.
8. Heat olive oil in a large saucepan over medium heat. Add onion and garlic, and cook for 3-4 min or until onion is translucent.
9. Add the risotto rice and cook for 2 min, stirring constantly, until the rice is lightly toasted and opaque around the edges.
10. Pour in the white wine and cook, stirring, until the wine is mostly absorbed by the rice.
11. Begin adding chicken broth, one ladleful at a time, to the rice. Stir frequently and allow each addition of broth to be absorbed before adding the next. 12. Continue this process for around 20 min, until the rice is creamy and al dente.
13. Stir in the saffron and grated parmesan. Season with salt and pepper to taste, and serve with the ossobuco.

Recipe and video credit: @mirandamakesfood