Osso Buco Agrodolce with Saffron Risotto

Instructions

1. 1

   Preheat oven to 325°F (160°C). Pat the veal shanks dry with paper towels and season generously with salt and pepper. Dredge each shank in flour, shaking off any excess.

   ~10 min
2. 2

   In a large oven-safe pot or Dutch oven, heat the olive oil and butter over medium-high heat. Sear the veal shanks on all sides until deeply browned, about 3-4 minutes per side. Remove the shanks from the pot and set aside.

   ~15 min
3. 3

   Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

   ~10 min
4. 4

   Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 5 minutes.

   ~5 min
5. 5

   Return the seared veal shanks to the pot. Add the beef broth, balsamic vinegar, honey, bay leaf, and thyme sprigs. The liquid should come about two-thirds of the way up the shanks. Add more broth or water if needed.

   ~5 min
6. 6

   Bring the liquid to a simmer, then cover the pot tightly with a lid or aluminum foil. Transfer the pot to the preheated oven and braise for 2 to 2.5 hours, or until the veal is very tender and falling off the bone.

   ~150 min
7. 7

   While the veal is braising, prepare the saffron risotto. In a small bowl, steep the saffron threads in the hot water for at least 10 minutes.

   ~10 min
8. 8

   In a separate medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the Arborio rice and toast it for 1-2 minutes, stirring constantly, until the grains are translucent around the edges.

   ~3 min
9. 9

   Add about 1 cup of hot beef broth (or chicken broth) to the rice, stirring until absorbed. Continue adding broth, about half a cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 18-20 minutes.

   ~20 min
10. 10

    Once the rice is al dente and creamy, stir in the saffron water, grated Parmesan cheese, and the remaining 1 tablespoon of butter. Season with salt and pepper to taste. Keep warm.

    ~5 min
11. 11

    Once the veal is tender, carefully remove the shanks from the pot. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Skim off any excess fat from the surface.

    ~5 min
12. 12

    Simmer the strained braising liquid over medium heat, stirring occasionally, until it reduces to a thick, glossy sauce, about 10-15 minutes. Adjust seasoning if needed.

    ~15 min
13. 13

    To serve, spoon a generous portion of saffron risotto onto each plate. Place a veal shank on top of the risotto. Ladle the reduced agrodolce sauce over the veal. Garnish with fresh chopped parsley and lemon zest.

    ~5 min