Osso Buco with Saffron Risotto (Soy-Free)

Ingredients

• 4 Veal shanks
• 1 1/2 cups Arborio rice
• 6 cups Beef broth
• 1 Onion
• 2 Carrot
• 2 stalks Celery
• 4 cloves Garlic
• 1 cup Dry white wine
• 1 cup Canned crushed tomatoes
• 3 tablespoons Olive oil
• 1/2 teaspoon Saffron threads
• 1 teaspoon Lemon zest
• 2 tablespoons Fresh parsley
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Arrowroot flour
• 2 tablespoons Dairy-free butter
• 1 Bay leaf

Instructions

1. 1Preheat oven to 325°F (160°C).
2. 2Season veal shanks with salt and pepper and dredge in arrowroot flour, shaking off excess.
3. 3Heat olive oil in a large Dutch oven over medium-high heat. Sear veal shanks on all sides until browned.
4. 4Remove veal shanks from the pot and set aside.
5. 5Add chopped onion, carrot, and celery to the pot and cook until softened, about 8-10 minutes.
6. 6Add minced garlic and cook for 1 minute more.
7. 7Pour in white wine and cook until reduced by half, scraping up any browned bits from the bottom of the pot.
8. 8Stir in crushed tomatoes, beef broth, and bay leaf. Bring to a simmer.
9. 9Return veal shanks to the pot. Cover and bake for 2 1/2 - 3 hours, or until veal is very tender and falling off the bone.
10. 10While osso buco is baking, prepare the saffron risotto. Heat beef broth in a saucepan and add saffron threads. Keep warm.
11. 11In a separate pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
12. 12Stir in Arborio rice and cook for 1 minute, stirring constantly.
13. 13Begin adding warm saffron-infused beef broth, 1 cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue until rice is creamy and al dente, about 20-25 minutes.
14. 14Remove osso buco from the oven. Stir dairy-free butter into the risotto.
15. 15Serve osso buco over saffron risotto. Garnish with lemon zest and fresh parsley.

Substitutions

Related Guides