Milanese Osso Buco with Saffron-Infused Risotto
Indulge in the rich and savory flavors of Milanese cuisine with this delicious Osso Buco served over a heavenly saffron-infused risotto. Prepare this iconic dish inspired by Nunzio Ristorante Rustico, guided by Chef Anthony Gargano on FOX 29's Good Day Philadelphia. The tender veal shanks braised to perfection are complemented by a creamy risotto that is delicately flavored with saffron, making it an unforgettable dining experience. Perfect for special occasions or a comforting family meal, this dish brings a taste of Italy to your table. Visit www.nunzios.net for more delightful recipes and to explore Nunzio's restaurant in Collingswood, NJ.
4
Servings
N/A
Calories
22
Ingredients
Ingredients
Veal shanks
4 (center cut, 2 inches thick)
Carrot
1 medium (chopped)
Onion
1 (chopped)
Celery ribs
2 (chopped)
Garlic cloves
2 (chopped)
Bay leaves
2 (whole)
Thyme
1 sprig (whole)
Sage leaves
2 (whole)
White wine
1 glass (for braising)
Plum tomatoes
1 cup (canned)
Veal stock
1 cup (for braising)
Flour
1 tablespoon (for coating)
Salt & pepper
to taste (for seasoning)
Saffron
1 pinch (soaked in 1 oz. of cold water for 10 minutes)
Arborio rice
1 cup (uncooked)
Small onion
1 (finely chopped)
Bay leaf
1 (whole)
White wine
1 glass (for risotto)
Veal stock
1 quart (boiling)
Parmigiano cheese
2 ounces (grated)
Extra virgin olive oil
1 ounce (for risotto)
Salt & pepper
to taste (for seasoning)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Begin by lightly coating the veal shanks with flour, seasoning with a pinch of salt and pepper. In a deep baking pan, sauté the veal shanks in a bit of oil until they are golden brown on both sides, then set them aside.
3
In the same pan, add the chopped onions, garlic, celery, and carrots. Sauté until softened, about 5-7 minutes. Next, deglaze the pan by adding the glass of white wine, cooking for about 2 minutes until reduced slightly.
4
Add in the canned plum tomatoes, bay leaves, thyme, sage, and veal stock. Stir to combine and bring the mixture to a boil.
5
Return the veal shanks to the pan, ensuring they are submerged in the liquid. Cover the pan tightly with aluminum foil and place it in the oven. Bake for 1 hour.
6
Meanwhile, prepare the saffron risotto. In a medium pot, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and sauté until golden brown.
7
Add the arborio rice to the pot and stir with a wooden spoon for about 2 minutes, allowing the rice to slightly toast. Add in the bay leaf and pour in the glass of white wine, stirring until the wine has evaporated.
8
Incorporate the soaked saffron (along with the soaking liquid) and continue to add boiling veal stock to the rice, covering it by about an inch. Stir frequently and cook for approximately 18 minutes, adding more veal stock as necessary to achieve a creamy consistency.
9
Once the risotto is creamy and al dente, remove it from heat. Stir in the grated Parmigiano cheese and an additional ounce of olive oil for great flavor.
10
To serve, spoon 5 ounces of risotto into the center of each plate, creating a small hollow in the middle. Place a veal shank inside the hollow and generously spoon the savory sauce over the top. Finish by sprinkling with additional Parmigiano cheese. Enjoy your exquisite Milanese Osso Buco!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Milanese Osso Buco with Saffron-Infused Risotto?
It is a classic Milanese dish consisting of tender, braised veal shanks served over a creamy, saffron-flavored arborio rice.
Who is the chef behind this recipe?
This recipe was guided by Chef Anthony Gargano from Nunzio Ristorante Rustico.
Where is Nunzio Ristorante Rustico located?
The restaurant is located in Collingswood, New Jersey.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What temperature should the oven be set to?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
What cut of meat is used for Osso Buco?
The recipe calls for 4 center-cut veal shanks, approximately 2 inches thick.
How do you prepare the veal shanks before browning?
Lightly coat the veal shanks with flour and season them with a pinch of salt and pepper.
Which vegetables are used for the braising base?
The aromatic base includes chopped onions, garlic, celery, and carrots.
What is used to deglaze the pan for the veal?
A glass of white wine is used to deglaze the pan after sautéing the vegetables.
What herbs are included in the braising liquid?
The recipe uses 2 bay leaves, 1 sprig of thyme, and 2 sage leaves.
How long does the veal bake in the oven?
The veal shanks should be baked, tightly covered with aluminum foil, for 1 hour.
What type of rice is required for the risotto?
One cup of uncooked arborio rice is required for the risotto.
How do you prepare the saffron for the recipe?
Soak a pinch of saffron in 1 ounce of cold water for 10 minutes before use.
What kind of stock is used for the risotto?
One quart of boiling veal stock is used to cook the risotto.
How long should the arborio rice be toasted?
Stir the rice with a wooden spoon for about 2 minutes until it is slightly toasted.
When is the wine added to the risotto?
The wine is added after the rice has toasted and should be stirred until it has evaporated.
How long does the risotto take to cook?
The risotto should be cooked for approximately 18 minutes while stirring frequently.
What is the desired texture of the risotto?
The risotto should be creamy in consistency and al dente to the bite.
What is added to the risotto after it is removed from heat?
Stir in 2 ounces of grated Parmigiano cheese and an additional ounce of olive oil.
How is the dish plated?
Spoon 5 ounces of risotto onto a plate, create a hollow in the center, and place the veal shank inside.
What garnish is used for the final presentation?
The dish is finished with a generous spoonful of sauce and a sprinkle of Parmigiano cheese.
What type of tomatoes are used in the braise?
The recipe calls for 1 cup of canned plum tomatoes.
How much olive oil is used for the risotto base?
One ounce of extra virgin olive oil is used to sauté the small onion for the risotto.
Should the veal stock for the risotto be hot or cold?
The veal stock must be boiling when added to the rice.
Is the veal stock used for braising different from the risotto stock?
The recipe uses 1 cup for braising and 1 quart of the same type of stock for the risotto.
What color is the risotto?
The risotto is a golden-yellow color due to the saffron infusion.
Can I find more recipes from this chef?
Yes, additional recipes can be found at www.nunzios.net.
What is the role of the bay leaf in the risotto?
A single bay leaf is added during the rice toasting and wine evaporation stage for subtle flavor.
Why cover the pan with foil during baking?
Covering the pan tightly ensures the veal stays moist and tender during the braising process.
Is this recipe suitable for a special occasion?
Yes, its rich flavors and elegant presentation make it perfect for special occasions or family meals.