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Ossobuco and Risotto Bake

Ossobuco

Prep: 30 min • Cook: 90 min. A comforting oven-baked casserole combining tender ossobuco with creamy saffron risotto. This dish offers a decadent, one-dish meal, perfect for family gatherings, infusing the risotto with the rich ossobuco juices.

Preparation time
30 min
Cooking time
1 hr 30 min
Total time
2 hrs
Units:
Scale:

Ingredients

Ossobuco

  • 4 pcs veal shanks(about 1.5 inches thick)
  • 1/2 cup all-purpose flour(for dredging)
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 cup onion(chopped)
  • 1/2 cup carrots(chopped)
  • 1/2 cup celery(chopped)
  • 2 tbsp garlic(minced)
  • 1 cup dry white wine
  • 3 cup beef broth
  • 14 1/2oz crushed tomatoes(canned)
  • 1 pc bay leaf
  • 1 tsp thyme(dried)
  • g salt(to taste)
  • g black pepper(to taste)

Risotto

  • 1 tbsp olive oil
  • 2 cup arborio rice
  • 1/2 cup shallots(finely minced)
  • 1/4 tsp saffron threads(steeped in 1/4 cup warm broth)
  • 6 cup hot chicken or vegetable broth
  • 1/2 cup grated parmesan cheese
  • 2 tbsp butter
  • g salt(to taste)
  • g white pepper(to taste)

Instructions

Prepare the Ossobuco

  1. Dredge the veal shanks in flour seasoned with salt and pepper.
  2. In a large Dutch oven or oven-safe pot, heat olive oil and butter over medium-high heat.
  3. Sear the veal shanks on all sides until golden brown. Remove from pot and set aside.
  4. Add onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
  5. Add minced garlic and cook for 1 minute more until fragrant.
  6. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce by half.
  7. Return the veal shanks to the pot. Add beef broth, crushed tomatoes, bay leaf, and thyme.
  8. Bring to a simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C).
  9. Braise for 1.5 to 2 hours, or until the veal is tender and falling off the bone. Remove veal shanks and set aside. Strain the sauce, discarding solids, and skim off excess fat. Return sauce to the pot and simmer to thicken slightly if needed. Season with salt and pepper.

Prepare the Risotto

  1. In a large saucepan or Dutch oven, heat olive oil over medium heat.
  2. Add the minced shallots and cook until softened, about 3-4 minutes.
  3. Add the arborio rice and toast for 1-2 minutes, stirring constantly, until the edges of the grains look translucent.
  4. Add the steeped saffron (including the liquid) and stir well.
  5. Begin adding the hot broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next. Continue this process for 18-20 minutes, until the rice is creamy and al dente.
  6. Stir in the grated parmesan cheese and butter. Season with salt and white pepper to taste.

Assemble and Bake

  1. Preheat oven to 375°F (190°C).
  2. Spread the cooked risotto evenly in the bottom of a 9x13 inch baking dish.
  3. Arrange the braised ossobuco shanks on top of the risotto.
  4. Pour some of the reserved ossobuco sauce over the ossobuco and risotto.
  5. Bake for 15-20 minutes, or until heated through and the top is lightly golden.

Nutrition

Nutrition information is not calculated yet

Tips

  • Ensure veal shanks are at room temperature before searing for even browning and better texture.
  • When making risotto, always add the hot broth gradually and stir continuously for a creamy texture.
  • Garnish with gremolata (chopped parsley, lemon zest, and garlic) for a fresh, vibrant finish.

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