# Osso Buco with Saffron Risotto

Recipe by [Giulia Bellandi](https://fridge.menu/en/u/giuliabella)

Slow-braised veal shanks in a rich tomato sauce, served with creamy saffron risotto and a zesty gremolata.

Servings: 6 · Cook 45 min · Meat

Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Osso Buco with Saffron Risotto](https://image.fridge.menu/adaptations/hg8xjbp3/59183973964634ac99d36cd201c26f3cff7e1e33247dfd253b0ba88a31181125.jpg)

## Ingredients

- 8 pcs veal shanks
- 60 g plain flour
- 2 pcs onion — finely chopped
- 3 clove garlic — finely chopped
- 4 pcs carrot — finely chopped
- 4 pcs celery — finely chopped
- 800 g canned chopped tomatoes
- 45 ml tomato paste
- 300 ml wine
- 3 pcs bay leaves
- 700 ml stock
- 30 ml olive oil — for frying
- salt
- black pepper — freshly ground
- 1 pcs onion — finely chopped
- 2 clove garlic — finely chopped
- 300 ml risotto rice
- 1 pinch saffron
- 200 ml white wine
- 500 ml stock
- 50 g Parmesan — freshly grated
- ½ pcs lemon — finely grated zest
- 1 tbsp butter
- 300 ml parsley — finely chopped
- 2 clove garlic
- 1 pcs lemon — finely grated zest

## Steps

1. Pat the meat dry with paper towel and dust it in plain flour mixed with salt and pepper.
2. Heat the oil in a pot, brown the veal shanks on both sides, a few pieces at a time, and set them aside.
3. Add a little more oil to the pot and fry the onion and garlic until soft.
4. Add the carrot and celery and cook for a few more minutes.
5. Add the chopped tomatoes, tomato paste, wine and bay leaves.
6. Place the meat pieces in the pot, pour in the stock and cover with a lid.
7. Simmer for 3 hours – after about 2 1/2 hours it's time to prepare the risotto and the gremolata.
8. Saffron risotto: melt the butter in a pan and fry the onion and garlic until soft.
9. Stir in the rice and the saffron mixture, then pour in the white wine.
10. Stir until the rice has absorbed all the liquid, then add 100 ml of vegetable stock at a time until the rice is tender.
11. At the end, stir in the freshly grated Parmesan and season with the grated lemon zest, salt and pepper.
12. Gremolata: mix the parsley and garlic in a bowl and combine with the grated lemon zest.
13. Serve the osso buco with the risotto, sprinkled with gremolata.

## What was changed

The meat was changed to veal shanks.

Published 2026-10-09

https://fridge.menu/en/r/osso-buco-with-saffron-risotto-hg8xjbp3

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