Chestnut-Braised Osso Buco Barolo (Printable Version)
Slow-braised veal, aromatic Barolo glaze, creamy saffron risotto, and bright gremolata celebrate northern Italian flavors.
# What You'll Need:
→ Osso Buco
01 -
2 veal shanks, approximately 5 cm thick, center-cut
02 -
Salt, to season
03 -
Freshly ground black pepper, to season
04 -
30 ml extra-virgin olive oil
05 -
15 g unsalted butter
06 -
1 small onion, finely chopped
07 -
1 carrot, finely chopped
08 -
1 celery stalk, finely chopped
09 -
2 garlic cloves, finely minced
10 -
30 g tomato paste
11 -
180 ml Barolo or other full-bodied red wine
12 -
240 ml beef stock
13 -
75 g peeled roasted chestnuts or vacuum-packed chestnuts
14 -
1 bay leaf
15 -
1 sprig fresh thyme
→ Saffron Risotto
16 -
130 g arborio rice
17 -
30 g unsalted butter
18 -
1 shallot, finely minced
19 -
60 ml dry white wine
20 -
720 ml warm chicken or vegetable broth
21 -
Large pinch saffron threads, bloomed in 30 ml warm water
22 -
25 g freshly grated Parmigiano-Reggiano
23 -
Salt, to taste
→ Gremolata
24 -
Finely grated zest of 1 lemon
25 -
1 garlic clove, finely minced
26 -
2 tablespoons fresh flat-leaf parsley, finely chopped
# Steps To Follow:
01 -
Generously season veal shanks with salt and pepper. In a heavy Dutch oven, heat olive oil and butter over medium-high heat. Sear shanks for 3–4 minutes per side until golden brown. Remove and reserve.
02 -
In the same pot, sauté onion, carrot, and celery for 6–8 minutes until softened. Stir in minced garlic and tomato paste, cooking for an additional minute. Pour in Barolo wine, scraping up browned bits, and simmer for 3 minutes.
03 -
Return veal shanks to the pot. Add beef stock, chestnuts, bay leaf, and thyme. Ensure liquid reaches halfway up the meat. Cover and transfer to a preheated oven at 160°C. Braise for 2 to 2½ hours until veal is fork-tender.
04 -
Remove veal shanks to a warm plate. Set Dutch oven uncovered on medium heat and reduce braising liquid until thickened and glossy, creating a rich Barolo-tomato glaze.
05 -
Melt butter in a wide saucepan over medium heat. Cook minced shallot until translucent. Add arborio rice and toast, stirring, for 1–2 minutes. Pour in white wine and allow to absorb fully.
06 -
Add warm broth one ladle at a time, stirring continuously and allowing each addition to absorb before the next. Halfway through, incorporate bloomed saffron with its liquid. Continue until rice is creamy and al dente, about 18–20 minutes. Stir in grated Parmigiano-Reggiano and adjust seasoning with salt as needed.
07 -
Combine finely grated lemon zest, minced garlic, and parsley in a small bowl. Keep mixture uncooked to retain freshness.
08 -
Serve veal shanks atop saffron risotto, drizzled generously with Barolo glaze and garnished with gremolata.
# Notes and Tips:
01 -
For maximum flavor, allow the veal shanks to reach room temperature before searing and use high-quality wine suitable for drinking.