Osso buco with saffron risotto recipe

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This Milanese-inspired dinner serves six with beef shanks in place of veal. It includes a quick gremolata and creamy saffron risotto.

Ingredients

  • Beef shanks

    6

  • All-purpose flour

    1/2 cup

  • Olive oil

    3 tablespoons

  • Yellow onion

    1 large

  • Carrots

    2

  • Celery stalks

    2

  • Garlic cloves

    4

  • Dry white wine

    1 cup

  • Crushed tomatoes

    1 can

  • Beef broth

    4 cups

  • Fresh thyme

    4 sprigs

  • Arborio rice

    2 cups

  • Saffron threads

    1 pinch

  • Parmesan cheese

    1 cup

  • Lemon

    1

  • Fresh parsley

    1/2 cup

How to make it

  1. Heat the oven to 325°F. Season and flour the shanks, then brown them in olive oil. 2. Sauté onion, carrots, celery, and garlic in the same pot. 3. Add wine, tomatoes, broth, and thyme; return shanks to the pot. 4. Cover and braise for 2 1/2 to 3 hours until fork-tender. 5. Cook Arborio rice gradually with hot broth and saffron until creamy; stir in Parmesan. 6. Mix parsley and lemon zest for gremolata. Serve shanks over risotto with gremolata.

FAQ

Who is "Osso buco with saffron risotto recipe" for?

This Milanese-inspired dinner serves six with beef shanks in place of veal. It includes a quick gremolata and creamy saffron risotto.

What do I need to buy for "Osso buco with saffron risotto recipe"?

This list has 16 items, including Beef shanks, All-purpose flour, Olive oil, and Yellow onion. Cross off what you already own, then buy the rest.

Do I need every item on "Osso buco with saffron risotto recipe"?

No. Use it as a starting checklist for Osso buco with saffron risotto recipe. Cross off what you already have—often that includes Beef shanks—and add anything your situation still needs.

Does "Osso buco with saffron risotto recipe" include cooking or prep steps?

Yes. There are 1 short steps after the ingredient list, starting with: Heat the oven to 325°F. Season and flour the shanks, then brown them in olive oil. 2. Sauté onion, carrots, celery, and garlic in the same pot. 3. Add wine, tomatoes, broth, and thyme; return shanks to the pot. 4. Cover and braise for 2 1/2 to 3 ho…

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Osso buco with saffron risotto recipe · Valedo