Osso buco with saffron risotto

Creamy golden rice and a tangy parsley topping are the traditional accompaniments to Matt Tebbutts version of this classic Italian veal dish
By Matt Tebbutt
Osso buco with saffron risotto
  • Rating:
  • Serves: 2
  • Cook Time: 2 hours 40 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the osso buco

  • olive oil, for frying
  • 2 shin of veal, (from the top, thick end of the shin, containing bone marrow)
  • 1 onion, sliced
  • 6 celery, sticks, diced
  • 2 carrots, peeled and diced
  • 1 orange, juice and 1-2 x 2cm piece/s orange zest
  • 150 ml white wine
  • 400 g canned chopped tomatoes
  • 200 ml veal stock
  • 1 sprig thyme

For the risotto

  • 750 ml -1 litre chicken stock
  • 2 knobs butter
  • 1 shallot, diced
  • 1 large pinch saffron, threads
  • 150 g risotto rice, of your choice
  • 125 ml white wine
  • freshly grated parmesan, to taste

For the gremolata

  • 1 lemon, zest only
  • 5 tbsp chopped flat-leaf parsley
  • 1 clove garlic, crushed
  • 2-3 tbsp olive oil


1. For the osso buco: preheat the oven to 170C/150C fan/gas 3.

2. Heat some olive oil in a large casserole dish and brown the veal shins on all sides until nicely coloured all over. Remove and set to one side.

3. Add the onion, celery and carrots to the casserole dish and fry gently until coloured. Add the orange juice, orange zest and wine and simmer until reduced by half. Stir in the tomatoes, veal stock and thyme, bring to the boil and then return the veal shins to the pan.

4. Put a tightly-fitting layer of tin foil or parchment paper over the veal and then cover with the lid and bake in the oven for 2 hours or until the meat is falling off the bone. (If you casserole dish is quite crowded with the shins, halfway through cooking, turn the shins over to allow for even cooking.) While the veal is cooking, prepare the saffron risotto.

5. For the risotto: put the stock in a saucepan and place over a low heat to warm through. Keep the stock at a bare simmer while you are preparing the risotto.

6. Melt 1 knob of butter in a heavy-based saucepan, add the shallot and gently fry until softened and translucent. Add a good pinch of saffron and stir until the mixture in the pan turns a deep orange colour.

7. Add the rice and stir around in the butter and onions for a couple of minutes until the rice begins to turn slightly translucent at the edges. Pour in the white wine to deglaze the pan, and allow to bubble away until the wine is absorbed.

8. Add a ladleful of warm stock to the pan and stir until the stock is absorbed. Repeat this process for about 15 minutes or until you reach the consistency you desire. (You are aiming for a creamy risotto with rice that has a slight bite to it). Stir in another knob of butter and a sprinkling of grated parmesan, to taste.

9. For the gremolata: put all the ingredients into a blender and pulse a couple of times to chop the ingredients coarsely and mix them together. Take care not to overblend.

10. To serve, spoon the risotto onto each serving plate and top with the osso buco and a spoonful of the cooking sauce. Top each plate with a dollop of gremolata.

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