Osso Buco

Braised Veal Shank, Bone Marrow, Saffron Risotto, Sautéed Spinach

Osso Buco

Braised Veal Shank, Bone Marrow, Saffron Risotto, Sautéed Spinach
Serves 4
Braised Veal Shank

Season veal shank with salt and pepper and pass them in the flour.

In a medium-large pot heat extra virgin olive oil. Add brunoise of onion, celery and carrot, let them sweat for 8-10 minutes.

Melt butter in a large pan and add the veal shank (cut the edge on the tendon part in 2/3 spot, will avoid curling of meat), pan fry on both sides until golden brown.

Transfer veal shank in the pot with vegetables, throw away butter and deglaze the pan with white wine, then add to the pot. Use a vegetable mill to crush and remove seeds from the tomatoes. Add crushed tomatoes and meat stock into the pot with the veal. Cover and cook for 2 hours, until meat is soft.

When the veal is cooked, add lemon skin, parsley and finely chopped garlic, stir in the sauce and keep warm.

Saffron Risotto

Meanwhile, add saffron filaments (or powder) in a pot with cold water, bring to boil.

Toast rice in a pot with extra virgin olive oil and the chopped shallot, until all grains are translucent. Add white wine and let the alcohol evaporate; start adding boiling saffron stock until the rice is covered.

Stir continuously and let the rice absorb the stock, keep on adding little by little for about 15-18 minutes (depends on the quality of rice), until it reaches your desired consistency.

Take off heat. Adjust salt, add butter and parmesan, stirring vigorously for 1 minute, and let it rest for 1 more minute, covered with a towel.

Sautéed Spinach

Heat olive oil in a large pot, add crushed garlic, fry it, then remove when golden. Add spinach and keep stirring for 2-3 minutes until softened, adjust salt and pepper.

To Serve

On a flat plate put a spoon of saffron risotto; add the spinach and veal shank on top. Finish with a generous spoon of veal sauce. Serve with a teaspoon so you can eat the delicious bone marrow.

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