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Home Ossobuco met gremolata en saffraan risotto

Christmas Stew Main course Italian Holidays Winter

Christmas calls for a dish you can fully enjoy together at the table. Ossobuco is exactly that: veal shank slowly braised until the meat falls from the bone, complemented by a bright gremolata as a fresh counterpoint. The saffron risotto completes the picture.

The great thing about this dish is that patience is rewarded. While the ossobuco gently simmers, you have all the time to set the table beautifully and enjoy a glass of wine with your guests. This is a stress-free Christmas dinner with maximum impact.

x_ckl_recipe_markerOssobuco with gremolata and saffron risotto Slow-braised veal shank with a bright gremolata, served on a creamy saffron risotto. This is the Christmas dish that silences everyone at the table. How to make ossobuco with gremolata and saffron risotto? Main course Italian 4 servings 30 min 2.5 hours

Take the veal shanks out of the fridge 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper. Then dust the shanks with flour and shake off the excess.
Heat a splash of olive oil in a large braising pan over medium heat. Brown the shanks on both sides until golden, about 3 minutes per side. Remove them from the pan and set aside.
In the same pan, add the onion, carrot, celery and garlic. Gently cook over low heat for 8 minutes. Stir in the tomato paste and cook for another 2 minutes.
Deglaze with the dry white wine and scrape up the browned bits from the bottom. Add the chopped tomatoes, the stock, the bay leaves and the thyme. Return the shanks to the pan.
Bring to a boil, reduce the heat and let the ossobuco simmer, covered, for 1.5 to 2 hours until the meat is cooked and melt-in-the-mouth tender. Turn the shanks carefully halfway through.
Meanwhile make the gremolata: mix the finely chopped parsley, grated lemon zest, grated orange zest and finely chopped garlic in a small bowl. Set aside.
Start the risotto 30 minutes before serving. Warm the vegetable stock in a saucepan and dissolve the saffron in it. Keep warm over low heat.
Melt the butter in a wide pan over medium heat and sweat the shallot until translucent. Add the risotto rice and cook for 2 minutes until the grains look glossy. Deglaze with the white wine and stir until absorbed.
Add the saffron stock ladle by ladle. Add a new ladleful as soon as the previous one is absorbed. Keep stirring. This takes 18 to 20 minutes.
Remove the risotto from the heat. Stir in the Parmesan and a knob of cold butter for a creamy texture. Season with salt and pepper.
Serve the ossobuco on a bed of saffron risotto. Spoon the braising juices over and generously sprinkle with the gremolata. Serve immediately.

Christmas Stew Main course Italian Holidays Winter 4 veal shanks (each approx. 300 g, cross-cut about 4 cm thick) 4 tbsp flour Salt and freshly ground pepper 4 tbsp olive oil 1 large onion, finely chopped 2 carrots, diced 3 celery stalks, diced 4 garlic cloves, finely chopped 2 tbsp tomato paste 200 ml dry white wine 400 g peeled tomatoes (can) 300 ml veal stock 2 bay leaves 4 sprigs fresh thyme For the gremolata: 1 bunch flat-leaf parsley, finely chopped Grated zest of 1 lemon Grated zest of 1 orange 1 garlic clove, finely chopped For the saffron risotto: 320 g risotto rice (arborio) 1.2 liters vegetable stock (warm) 1 sachet saffron threads (0.1 g) 1 shallot, finely chopped 150 ml dry white wine 60 g butter (plus a knob of cold butter for finishing) 80 g Parmesan, finely grated Large braising pan with lid Wide high-sided pan (for risotto) Ladle Grater Cutting board Sharp knife Small bowl (for gremolata) Paper towels Cookinglife Pans cookinglife-pans Casserole casserole Bowls & Bowls bowls Pressing & Grating pressing-and-grating Cosy & Trendy Small Bowls Delirio ø 13 cm / 500 ml - 6 pieces Cosy & Trendy ["Small bowl"] Cosy & Trendy Dinner Plates Baltic Luna ø 27 cm - 6 pieces Cosy & Trendy Dinerbord Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Gevulde kalkoenborst met kastanje-cranberryvulling foodies-gevulde-kalkoenborst-met-kastanje-cranberryvulling Wildragout met rode wijn en wintergroenten foodies-wildragout-met-rode-wijn-en-wintergroenten Stuffed pork tenderloin with mushrooms and red wine sauce foodies-gevulde-varkenshaas-met-paddenstoelen-en-rode-wijnsaus Gluten-free potato gnocchi with sage-butter sauce and Parmesan foodies-glutenvrije-aardappelgnocchi-met-salie-botersaus-en-parmezaan

Recipe

Ossobuco with gremolata and saffron risotto

Slow-braised veal shank with a bright gremolata, served on a creamy saffron risotto. This is the Christmas dish that silences everyone at the table.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	30 min
Total	2.5 hours

Equipment

Large braising pan with lid
Wide high-sided pan (for risotto)
Ladle
Grater
Cutting board
Sharp knife
Small bowl (for gremolata)
Paper towels

Ingredients

4 veal shanks (each approx. 300 g, cross-cut about 4 cm thick)
4 tbsp flour
Salt and freshly ground pepper
4 tbsp olive oil
1 large onion, finely chopped
2 carrots, diced
3 celery stalks, diced
4 garlic cloves, finely chopped
2 tbsp tomato paste
200 ml dry white wine
400 g peeled tomatoes (can)
300 ml veal stock
2 bay leaves
4 sprigs fresh thyme
For the gremolata:
1 bunch flat-leaf parsley, finely chopped
Grated zest of 1 lemon
Grated zest of 1 orange
1 garlic clove, finely chopped
For the saffron risotto:
320 g risotto rice (arborio)
1.2 liters vegetable stock (warm)
1 sachet saffron threads (0.1 g)
1 shallot, finely chopped
150 ml dry white wine
60 g butter (plus a knob of cold butter for finishing)
80 g Parmesan, finely grated

How to make ossobuco with gremolata and saffron risotto?

Take the veal shanks out of the fridge 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper. Then dust the shanks with flour and shake off the excess.
Heat a splash of olive oil in a large braising pan over medium heat. Brown the shanks on both sides until golden, about 3 minutes per side. Remove them from the pan and set aside.
In the same pan, add the onion, carrot, celery and garlic. Gently cook over low heat for 8 minutes. Stir in the tomato paste and cook for another 2 minutes.
Deglaze with the dry white wine and scrape up the browned bits from the bottom. Add the chopped tomatoes, the stock, the bay leaves and the thyme. Return the shanks to the pan.
Bring to a boil, reduce the heat and let the ossobuco simmer, covered, for 1.5 to 2 hours until the meat is cooked and melt-in-the-mouth tender. Turn the shanks carefully halfway through.
Meanwhile make the gremolata: mix the finely chopped parsley, grated lemon zest, grated orange zest and finely chopped garlic in a small bowl. Set aside.
Start the risotto 30 minutes before serving. Warm the vegetable stock in a saucepan and dissolve the saffron in it. Keep warm over low heat.
Melt the butter in a wide pan over medium heat and sweat the shallot until translucent. Add the risotto rice and cook for 2 minutes until the grains look glossy. Deglaze with the white wine and stir until absorbed.
Add the saffron stock ladle by ladle. Add a new ladleful as soon as the previous one is absorbed. Keep stirring. This takes 18 to 20 minutes.
Remove the risotto from the heat. Stir in the Parmesan and a knob of cold butter for a creamy texture. Season with salt and pepper.
Serve the ossobuco on a bed of saffron risotto. Spoon the braising juices over and generously sprinkle with the gremolata. Serve immediately.

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A good braising pan is the secret behind a successful ossobuco. You want a pan that distributes heat evenly and can handle high heat and then low heat without the dish burning. That way you get that deep, rich braised result everyone asks for.

This dish tastes even better the next day if you make enough. Store the ossobuco and the braising juices separately in the fridge and gently reheat. Make the risotto fresh — that's the only thing you'll redo. That way you get the most out of day two of your Christmas dinner.