Osso Buco with Risotto
An Italian specialty featuring slow-cooked veal shanks in a creamy saffron-infused risotto, capturing the essence of traditional Milanese cuisine. This Italian-inspired rice and grain recipe, ready in about 90 minutes, pairs Veal shanks, White wine, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pcs (4 oz each) Veal shanks
- 1/4 cup White wine
- 1 pc (diced) Onion
- 2 pcs (minced) Garlic cloves
- 1.5 cups Arborio rice
- 4 cups Chicken broth
- 1/2 tsp Saffron threads
- 1/4 cup (grated) Parmesan cheese
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large pot, heat 1 tbsp olive oil over medium heat. Sauté 1 diced onion and 2 minced garlic cloves for 5 minutes until softened. Add veal shanks and sear for 3 minutes per side until browned. Pour in 1/4 cup white wine and deglaze, scraping up browned bits.
- Step 2: Add 1.5 cups Arborio rice and stir to coat. Pour in 1 cup chicken broth, stir, and cook for 15 minutes. Add remaining 3 cups broth and 1/2 tsp saffron threads. Cook for 20 minutes, stirring frequently, until rice is al dente. Stir in Parmesan cheese and serve with the veal shanks.
