I made this dish a few weeks ago and it is one of my favorite Italian meals. Osso buco with saffron risotto. Most people know this dish and completely understand me :) So here goes!
Saffron Rice is the typical sidedish for the osso buco, although it can be served with pasta as well.
Osso Buco with Saffon Risotto
Ingredients:
4 veal shanks
2 carrots
2 celery stalks
1 onion
1/2 cup white wine
1 cup tomato sauce
2 cups chicken broth
rosemary
2 bay leaves
2 tbsps flour
oil
1 cup round rice
2 1/2 cups chicken broth
1 tsp saffron
2 tbsps butter
salt and pepper
parsley
Cut the carrots, celery and onion.
In a ziploc bag, add flour, salt and pepper. Place the veal shanks in the bag and coat them well.
In a large pot, add oil and heat. When ready, add the veal shanks.
Brown on each side for about 5 minutes.
Remove from the pot.
Add the sliced veggies and sweat for a few minutes.
Add the white wine and reduce.
Add the tomato sauce, bay leaves, rosemary and parsley.
Add the chicken broth.
Bring to a boil. When boiling, add the veal shanks back to the pot.
Cover and cook for 1 1/2 hour (or until the meat is tender and falls off the bone).
About 20 minutes before the meat is ready, prepare the saffron rice.
In a pan, add butter and heat. When ready, add the rice.
Coat well the rice and cook for a few minutes.
Add the saffron.
Mix well.
Slowly add the chicken broth little by little. It helps having the broth hot for the cooking process.
As the rice absorbs the liquid, add more broth.
Let the rice finish cooking by continuously stirring it.
The risotto will be done when the broth is fully absorbed.
Serve the dish with the saffron rice on the side of the veal shank. Add the osso buco sauce to the plate.
Just look at that beautiful piece of meat!
Enjoy it :)
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