32

min
  • dinners

Overfitting Osso Buco

Osso Buco, a classic Italian dish that hails from the northern region of Lombardy, is known for its rich flavors and tender meat. Traditionally made with braised veal shanks, this version takes a culinary twist by pairing it with a vibrant saffron risotto and a zesty gremolata. The slow-cooked veal melts in your mouth while the risotto provides a creamy base, perfectly complemented by the fresh herb topping. This dish is not just a meal; it's an experience that will elevate any dinner table.

  • SERVES
    4 people
  • PREP TIME
    30 minutes
  • Cook TIME
    2 hours
Ingredients
  • 4 veal shanks (about 1.5 inches thick)
  • Salt and black pepper, to taste
  • 1/4 cup all-purpose flour, for dusting
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 2 cups beef or veal stock
  • 1 can (14 oz) diced tomatoes, drained
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup Arborio rice
  • 1/2 teaspoon saffron threads
  • 4 cups chicken broth (for risotto)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup unsalted butter
  • Zest of 1 lemon
  • 1/4 cup chopped fresh parsley
Directions
  1. Season the veal shanks with salt and pepper, then dust them lightly with flour, shaking off excess.
  2. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the veal shanks until browned on all sides, about 4-5 minutes per side. Remove and set aside.
  3. In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes, then add the garlic and cook for an additional minute.
  4. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes until reduced by half.
  5. Return the veal shanks to the pot and add the stock, diced tomatoes, thyme, and bay leaf. Bring to a simmer, then cover and transfer to a preheated 325°F (160°C) oven. Braise for about 1.5 hours, or until the meat is fork-tender.
  6. While the osso buco is cooking, prepare the saffron risotto. In a saucepan, heat the chicken broth and keep it warm over low heat. In a separate pot, melt 2 tablespoons of butter and add the Arborio rice. Toast for 2 minutes, stirring frequently.
  7. Add a ladle of warm chicken broth to the rice, stirring continuously until absorbed. Repeat this process, one ladle at a time, until the rice is creamy and al dente, about 18-20 minutes.
  8. Stir in the saffron threads, Parmesan cheese, remaining butter, lemon zest, and season with salt and pepper. Remove from heat and cover.
  9. For the gremolata, mix together the chopped parsley and lemon zest in a small bowl.
  10. Serve the osso buco over the saffron risotto, topped with the gremolata, and enjoy the symphony of flavors!

Osso Buco translates to "bone with a hole" in Italian, referring to the marrow-filled bone at the center of the veal shank, which adds a unique richness to the dish. While many recipes focus solely on the braised meat, our "Overfitting Osso Buco" elevates this classic by infusing it with a saffron risotto and a bright gremolata. The combination of creamy risotto and zesty herbs not only contrasts beautifully with the savory meat but also provides a multilayered taste experience that is both comforting and sophisticated.

“This dish was inspired by my love for combining rustic Italian flavors with a touch of modern elegance. The addition of saffron risotto brings a luxurious element, while the gremolata adds freshness that cuts through the richness of the braised veal.”

This unique take on osso buco stays true to its roots while embracing innovation. The saffron not only adds a beautiful color but also a subtle, aromatic depth that distinguishes this recipe from traditional versions. Pair it with a glass of robust red wine, and you have a meal that is sure to impress your guests and create lasting memories around the dinner table. Whether it's a special occasion or a cozy night in, this dish is guaranteed to satisfy and delight.

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