Enjoy the simple yet sophisticated flavors of this heartwarming Osso Buco with Saffron Risotto and Ginger Gremolata dish. The tender, juicy meat paired with the creamy risotto and fragrant gremolata will make for a flavorful meal your family and friends are sure to love.
For the Osso Buco: four veal shanks, salt and pepper to taste, 3 tablespoons olive oil, 1 yellow onion chopped, 1 carrot diced, 2 celery stalks diced, 4 cloves garlic minced, 2 cups dry white wine, 4 cups beef broth, rosemary sprigs, thyme sprigs. For the Saffron Risotto: 6 cups chicken stock/broth, 1 cup Arborio rice or carnaroli rice, 1⁄2 cup white wine, 1⁄2 teaspoon saffron threads (dissolved in warm stock), salt to taste. For the Ginger Gremolata: 1⁄4 cup Italian parsley finely chopped; 1 clove garlic grated or minced; 2 teaspoons lemon zest; 1⁄4 teaspoon ground ginger.
Heat the olive oil in a large pan and season the veal shanks on both sides with salt and pepper. Brown the shanks for 4 to 5 minutes per side over high heat, then remove from the pan. Add the onion, carrot, and celery to the same pan and cook for 3 to 4 minutes until slightly softened. Stir in garlic and cook for an additional minute. Pour in wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2-3 minutes or until about 3⁄4 of it has cooked off. Return shanks back to the pan, along with beef broth & herbs, reduce heat, cover and simmer for 11⁄2 hours.
To make the risotto, heat butter or oil in a large saucepan over medium-high heat. Add onion and cook for 2 minutes till softened. Stir in rice and saffron until it is coated with the butter/oil. Pour in the wine, stirring constantly. When most of the liquid has been absorbed add enough stock to barely cover the rice. Reduce heat and simmer, stirring regularly, until all the stock is nearly absorbed and rice is just cooked through (it will take 18–20 minutes). Remove from heat and stir through parmesan, butter and lemon juice.
Place the osso buco on a plate, top with generous spoonfuls of risotto and sprinkle over the gremolata. Serve while hot and add a side salad or vegetables to round out the meal. Enjoy!
To make the ginger gremolata topping, begin by finely chopping the parsley and combining it with 1 teaspoon of finely grated lemon zest. Then mince the garlic and grate the ginger, add these to the bowl along with 2 tablespoons of olive oil. Mix until all ingredients are fully combined, then set aside until ready to use.
