Tender Osso Buco + Ultimate Saffron Risotto

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Discover how to prepare the perfect Milanese osso buco: tender meat that melts in your mouth, accompanied by creamy saffron risotto and fresh gremolata. In this step-by-step guide, I reveal all the secrets for a chef-worthy dish that will leave everyone speechless. Follow each step and serve up a true masterpiece!

Ingredients:
For the Ossobuco:
1 kg veal shanks (ossobuco), cut 3–4 cm thick

All-purpose flour (for dredging)

Extra virgin olive oil

1 medium onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

2 garlic cloves

150 ml dry white wine

1 tablespoon tomato paste

Salt and black pepper, to taste

1 sprig rosemary

2 bay leaves

Zest of 1 organic lemon (only the yellow part)

Fresh parsley, finely chopped (for gremolata)

For the Bone Broth:
1 kg veal bones (preferably with some meat and marrow attached)

2 onions, halved

2 carrots, cut into chunks

2 celery stalks, cut into chunks

1 tablespoon tomato paste

1 tablespoon white vinegar

For the Risotto alla Milanese:
320 g Carnaroli rice

1 shallot, finely chopped

butter

extra virgin olive oil

hot bone broth (from above)

0.2 g saffron threads or powder

Parmigiano Reggiano, freshly grated

Salt, to taste

For the Final Gremolata:
Fresh parsley, finely chopped

Grated lemon zest

1 garlic clove, finely chopped (optional)

Method
1. Prepare the Bone Broth:
Brush the bones with tomato paste. Place bones and roughly chopped vegetables in a roasting pan, drizzle with olive oil, and roast at 200°C (390°F) for 30–40 minutes until golden brown.

Deglaze the roasting pan with a little hot water, scraping up the browned bits.

Transfer bones, vegetables, pan juices, and vinegar into a large stockpot. Cover with about 3 liters of cold water.

Bring to a very gentle boil, skim impurities, then lower the heat to a bare simmer. Cook for 4–6 hours (or longer for maximum collagen extraction).

Shortcut: Pressure cooker, 2.5 hours on low heat once at pressure.

Strain the broth through a fine sieve, discard solids. Keep hot for cooking.

2. Prepare the Ossobuco:
Meat prep: Pat the veal shanks dry with kitchen paper. Make small incisions around the edges to prevent curling during cooking. Season with salt, dredge lightly in flour, and shake off excess.

Searing: Heat olive oil in a large heavy casserole. Sear the ossobuco for 3–4 minutes per side until deeply golden. Remove and set aside.

Soffritto: In the same pan, add onion, carrot, and celery. Cook gently until soft and translucent. Stir in tomato paste and toast for 2 minutes.

Deglaze: Pour in the white wine, raise the heat slightly, and let the alcohol evaporate.

Slow braise: Transfer the ossobuco and vegetables into a baking dish or leave in the casserole. Add hot bone broth to cover about ¾ of the meat.

Add garlic cloves, rosemary, bay leaves, salt, and pepper.

Cover and cook gently over low heat (or in the oven at 150°C/300°F) for about 2.5 hours, turning the meat halfway.

The veal should be tender and almost falling off the bone.

3. Prepare the Risotto alla Milanese:
Saffron infusion: Dissolve saffron in one ladle of hot broth, let it infuse for 20 minutes.

Toasting the rice: Heat olive oil in a saucepan, add shallot and soften gently. Add rice, toast for 2 minutes, stirring constantly.

Cooking: Deglaze with a splash of white wine, then begin adding hot broth, one ladle at a time, stirring often.

Halfway through cooking, stir in the saffron-infused broth.

Mantecatura (final finish): After 16–18 minutes, when the rice is al dente, remove from heat. Stir in butter and Parmigiano Reggiano to create a creamy, glossy texture.

4. Gremolata:
Mix parsley, lemon zest, and garlic (if using). Sprinkle over the ossobuco just before serving.

5. To Serve:
Place a bed of creamy saffron risotto on a warm plate.

Lay one ossobuco on top.

Spoon some of the rich braising sauce over the meat.

Finish with gremolata for brightness and aroma.
Enjoy!
00:00 Intro
00:14 Make the Bone Broth
01:20 Prepare the Ossobuco
03:13 Cook the Risotto
04:18 Make the Gremolada
04:42 Serve

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