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Chestnut-braised osso buco with Barolo glaze, paired with golden saffron risotto and a zesty gremolata, brings a taste of Northern Italy that warms from within. The slow braise coaxes deep flavors from simple ingredients, while the creamy risotto and bright gremolata make each bite feel extra special without fuss. Every element feels like a celebration of rustic comfort and timeless hospitality.
The first time I cooked this on a chilly autumn night, the aroma alone drew my family into the kitchen long before dinner. Now it is my go-to when I want to impress friends or make Sunday dinner unforgettable.
Ingredients
- Veal shanks center-cut: This cut creates hearty portions with the rich marrow characteristic of real osso buco
- Salt and freshly ground pepper: Season the meat confidently to bring out its flavor
- Olive oil: Good quality for searing gives the meat a golden crust
- Butter: Adds depth and classic Italian richness
- Onion carrot celery: These aromatic vegetables create a sweet savory foundation
- Garlic: For warmth and unmistakable fragrance
- Tomato paste: Thickens the sauce and brings gentle acidity
- Barolo wine or similar red: Choose a dry full-bodied wine You do not need to splurge on top shelf but pick something you’d enjoy drinking
- Beef stock: Opt for low sodium and if possible homemade for best body
- Peeled roasted chestnuts: Add a sweet nutty roundness Look for vacuum-packed Italian chestnuts
- Bay leaf: Subtle herbal lift
- Fresh thyme: Adds gentle floral notes
- Arborio rice: The right creamy texture depends on quality short-grain rice
- Shallot: A milder aromatic keeps the risotto elegant
- Dry white wine: Brings brightness to the risotto
- Chicken or vegetable broth: Warm and full flavored is best Home broth gives superior results
- Saffron threads: Choose real saffron for heady golden color and aroma
- Parmigiano-Reggiano: Grated fresh for rich umami depth Buy a wedge and grate it yourself
- Lemon zest: Brings the gremolata to life
- Fresh parsley: Choose perky and deeply green bunches
- Garlic: For bite in the gremolata
When shopping I scan for the freshest herbs and check the aroma of the cheese The wine does not need to be Barolo but choose something bold
Step-by-Step Instructions
- Braise the Osso Buco:
- Pat veal shanks dry then season all sides generously with salt and pepper. In a heavy Dutch oven or braiser heat olive oil and butter over medium-high until the butter stops foaming. Sear veal shanks thoroughly on all sides letting each side develop a deep golden brown crust. Transfer shanks to a plate. Still using the same pan add onion carrot and celery. Sauté over medium heat for about eight minutes scraping up brown bits as the vegetables soften. Add minced garlic and tomato paste and cook just until fragrant, about one minute. Pour in Barolo wine and bring to a simmer scraping the pot bottom to deglaze. Let simmer three minutes to mellow the wine. Add stock chestnuts bay leaf and thyme then nestle shanks into the liquid so they are halfway submerged. Cover with tight lid and place in a 325 degree Fahrenheit oven for around two and a half hours until shanks are tender enough to pull apart with a fork. Remove meat and herbs. On the stove simmer braising liquid until thick and shiny this will become a lush glaze with robust flavor.
- Make the Saffron Risotto:
- In a wide heavy saucepan melt butter over medium-low heat. Add minced shallot and cook slowly until soft and translucent three to four minutes. Stir in arborio rice and gently toast grains for a minute or two until edges of rice look translucent. Splash in dry white wine stirring until the wine is absorbed. Start ladling in warm broth about half a cup at a time stirring constantly and waiting until each addition is mostly absorbed before adding more. Halfway through add saffron threads bloomed in warm water and stir thoroughly for even color and aroma. Keep adding broth and stirring until risotto is creamy but still al dente about eighteen to twenty minutes. Off the heat stir in grated cheese and salt to taste.
- Prepare the Gremolata:
- Finely zest lemon straight into a small bowl to catch all the citrus oils. Add minced garlic and finely chopped parsley mixing gently. Keep mixture fresh and cool to maximize brightness do not cook or heat.
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Storage Tips
Let leftovers cool completely before storing. Store osso buco and risotto in separate airtight containers in the fridge for up to three days. To reheat gently simmer osso buco over low heat with a splash of water or broth. For risotto add a drizzle of water while warming in a saucepan and stir to restore creaminess.
Ingredient Substitutions
Try beef shanks or even pork shanks if you cannot find veal. Use Merlot or Chianti if Barolo is unavailable. For vegetarian risotto use vegetable broth and omit saffron if you must but turmeric will give color not flavor. Pre-cooked packaged chestnuts are a fine swap for fresh roasted.
Serving Suggestions
Spoon risotto into warm shallow bowls then top with a shank glazed in sauce. Sprinkle gremolata on last for a bright lift. Serve with Italian green salad crusty bread and a glass of the same red wine used for braising.
Cultural and Historical Context
Osso buco comes from Milan in Italy where slow braising transforms inexpensive cuts into luxury. The risotto alla Milanese is an iconic pairing thanks to local saffron fields and a love for creamy rice. The tradition of gremolata dates to olden times as a means of refreshing rich dishes.
I learned over time that skipping the gremolata makes the dish less lively once you try it with the fresh lemon and parsley you will never go back
Recipe FAQs
- → How do you achieve tender osso buco?
Slow braising at a low oven temperature allows the veal shanks to soften and become fork-tender, infusing them with flavor from the Barolo, aromatics, and chestnuts.
- → What makes the Barolo glaze special?
The combination of reduced Barolo wine, beef stock, tomato paste, and chestnuts yields a deeply savory, glossy sauce that elevates the dish.
- → How is creamy saffron risotto prepared?
Arborio rice is gently stirred with warm broth and bloomed saffron, then finished with butter and Parmigiano-Reggiano for a rich, creamy texture.
- → What is the role of gremolata?
Gremolata, made with lemon zest, garlic, and parsley, is sprinkled fresh to add a zesty, herbal counterpoint to the rich osso buco.
- → Can you substitute another wine for Barolo?
Other full-bodied, dry red wines will work well, though Barolo lends traditional depth and character to the sauce.
- → Are roasted chestnuts necessary?
Roasted or vacuum-packed chestnuts add sweetness and texture, but the dish remains delicious if omitted or swapped for another nutty element.