Ossobuco with safron risotto

So the other day I was wondering around the supermarket, trying to decide what meat to buy, when I encountered some beef shank slices and I decided I should really try making ossobuco (literary bone hole). And my BF being from Milan, I should really pair it with its traditional side of  risotto (me being from Bergamo would probably have paired it with polenta). So I looked around the internet and tried to figure out the perfect recipe and I am pretty happy with what I ended up preparing.

Here is what I did.

Ossobuco with safron risotto



    • beef shank
    • tomato
    • onion
    • flour
    • 1/2 clove of garlic
    • 1 anchovies
    • organic lemon and orange zest
    • EVOO
    • salt
    • pepper

Saffron risotto

  • arborio rice
  • beef broth
  • saffron
  • EVOO
  • butter
  • grated parmesan



    1. I started up some diced onion in a pan with a bit of oil. While the onion were browning, I prepared the meat by lightly flouring it and cut slits through the fatty sides of the meat (this prevents the meat from curling up while cooking).
    2. When the onions were soft and lightly browned, I moved them to the side of the pan and seared the meat on both sides. Once the meat was well seared, I added a splash of wine and let it evaporate. Once the wine is evaporated I added salt and pepper and a diced tomato and covered everything up and let the meat stew for 1 an 1/2 to 2 hours.

Saffron risotto

  1. About half an hour before the meat should be ready, I started working on the risotto.
  2. Safron risotto is pretty basic. You start out with diced onion or shallot in a bit of olive oil.
  3. When the onion is soft you add the rice and let it toast for a couple of minutes, then add white wine and when it is evaporated start adding broth (I usually use beef broth) one ladle at a time, waiting to add the next ladle until the broth has all been absorbed by the rice.
  4. You should need about a cup of broth for every 4 oz. of rice and it should take about 20 minutes to get the rice cooked. Half way through your cooking add the saffron (if working with stems you should soak them in broth or water before adding them, I usually work with saffron powder, which is easier to work with, but more difficult to find in the US).
  5. At the very end add a nugget of butter and some grated parmesan and stir until it all melts down in the rice. This helps with the creaminess of the risotto.
  6. Now, right before serving my ossobuco with the rice, I added to the ossobuco some finely chopped garlic (half a clove or so), parsley and anchovies, and some grated lemon and orange zest.
  7. Something weird happened to my ossobuco, in that the marrow somehow got lost in the sauce, usually it stays in the bone and you can scoop it out and eat it, I am not sure why this happened, but I will try experimenting.
  8. In general was a pretty good dish, and I think the orange (often not included) gives it a nice touch. BF was pretty happy and vouched for the authenticity of the whole dish. Mission Accomplished!

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