Ingredients

• 4 beef osso buco (veal shank)
• 2 tbsps olive oil
• 4 tbsps unsalted butter
• 1 carrot
• 2 celery stalk
• 1 onion
• 4 garlic cloves
• 250 mls (1.04 cups) dry white wine
• 500 mls (2.08 cups) beef stock
• 400 gms (0.89 lb) canned tomatoes
• 2 tsps fresh thyme
• 2 bay leaves
• 1 tbsp salt
• 1 tsp black pepper
• 300 gms (0.67 lb) arborio rice
• 1 tsp saffron threads
• 100 gms (0.22 lb) grated Parmesan cheese

Instructions

1. Preheat your oven to 160°C (320°F).
2. In a large ovenproof pot, heat the olive oil and 2 tbsp of butter over medium heat. Brown the osso buco on all sides, then remove and set aside.
3. Chop the carrot, celery, and onion finely. Mince the garlic cloves.
4. In the same pot, add the chopped vegetables and garlic. Sauté until softened, about 5-7 minutes.
5. Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for a few minutes to reduce slightly.
6. Add the beef stock, canned tomatoes, thyme, bay leaves, salt, and pepper. Return the osso buco to the pot and bring to a simmer.
7. Cover the pot and transfer it to the oven. Braise for 2 to 2.5 hours, or until the meat is tender and falls off the bone.
8. About 30 minutes before the osso buco is done, start the risotto. In a separate pot, heat the remaining 2 tbsp of butter over medium heat.
9. Add the arborio rice and saffron threads, stirring to coat the rice in the butter.
10. Gradually add the hot beef stock to the rice, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and tender, but still al dente.
11. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
12. Serve the osso buco over the risotto, spooning some of the braising liquid over the top. Enjoy!

Notes

• This traditional Italian dish combines tender braised veal shanks with a saffron-infused risotto.
• Slow cooking is key to tenderizing the meat.