Braised Veal Shanks with Saffron Risotto
Recipe Overview
Overview
This Braised Veal Shanks with Saffron Risotto recipe is a delightful combination of flavors and textures that truly elevates any dining experience. The veal shanks are braised to perfection, resulting in meat that is tender and succulent, while the rich sauce adds depth and complexity. The use of anchovies in the braising liquid is a clever touch, providing an umami flavor without overpowering the dish.
The saffron risotto serves as the perfect accompaniment, with its creamy consistency and delicate floral notes. The technique of sweating the onions and garlic before adding the rice ensures that the flavors meld beautifully, while the gradual addition of stock allows for a silky texture. This dish is not only impressive but also comforting, making it ideal for cozy dinners or special occasions.
One of the standout aspects of this recipe is the attention to detail in the cooking process. From tying the shanks with kitchen twine to ensure they maintain their shape during cooking, to the careful monitoring of the risotto, every step is designed to enhance the final result. The combination of the braised veal and saffron risotto creates a harmonious balance that is sure to impress your guests.
Overall, this recipe is a testament to the beauty of Italian cooking, showcasing how simple ingredients can come together to create something truly extraordinary. Whether you’re looking to impress at a dinner party or simply enjoy a comforting meal at home, this Braised Veal Shanks with Saffron Risotto is a must-try.
Recipe Details
Steps & Tips
Preheat the oven to 500°F.
Tie veal shanks with kitchen twine using a surgeon's knot.
Generously season both sides of the veal shanks with salt.
Tip: Use a generous amount of salt on meat to enhance flavor.
Line a sheet tray with foil for easier cleanup.
Drizzle oil on each shank to help transfer heat.
Place the veal shanks in the preheated oven to sear.
Roughly chop onions, carrots, and fennel for the sauce.
Pulse the chopped vegetables in a food processor until broken down.
Heat a Dutch oven over medium-high heat.
Add olive oil to the Dutch oven.
Add the chopped vegetables and a pinch of salt to the Dutch oven.
Sweat the vegetables over medium heat for about 10 minutes.
Tip: Sweating vegetables helps concentrate their flavor.
Add chopped anchovies and tomato paste to the vegetables.
Add butter to the pot and melt it.
Add a splash of water to deglaze the pot.
Tip: Add a splash of water to deglaze the pot if vegetables stick.
Stir in all-purpose flour to create a weak roux.
Tip: Use flour to increase viscosity without making the sauce too thick.
Add red wine to the pot and stir.
Add beef base and store-bought beef stock to the pot.
Bring the mixture to a low simmer.
Tip: Using better than bouillon enhances the flavor of boxed stock.
Add the seared veal shanks to the simmering liquid.
Cover the pot and place it in the oven at 300°F for 2 hours.
Check the braise after 90 minutes and adjust cooking time if necessary.
Tip: Check the braise periodically to ensure meat is tender.
Start preparing saffron risotto.
Dice one onion very finely for the risotto.
Tip: Cooling the braise overnight allows flavors to develop.
Add chicken stock and saffron threads to a saucepan and bring to a simmer.
Add olive oil to a separate saucepan.
Add minced onion and garlic to the saucepan.
Sweat the aromatics gently for about 5 minutes.
Add Arborio rice to the saucepan and stir to combine.
Fry the rice in the oil for about 5 minutes.
Tip: Stir frequently while making risotto to release starch for creaminess.
Add white wine to the rice and reduce until mostly gone.
Scoop in saffron stock and bring to a simmer.
Simmer the risotto, stirring frequently.
Tip: Cooking rice with less liquid requires experience for even cooking.
Cover the risotto and cook over low heat for 3 to 4 minutes.
Stir in butter, grated Parmesan, and a splash of water.
Tip: Taste the risotto to check for doneness before serving.
Check the braise after 2 hours of cooking.
Cool the braise on the counter for 2 hours before refrigerating.
Reheat the braise over medium-low heat.
Nestle a veal shank on top of the saffron risotto and sauce with braising liquid.
Garnish with chopped parsley before serving.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Fish
→ Substitution: N/A
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Veal shanks are often used in traditional Italian osso buco, providing a rich flavor and tender texture.
- •Saffron is the most expensive spice in the world, derived from the flower of Crocus sativus.
- •Using a mortar and pestle to grind saffron enhances its flavor and aroma.
- •Braising meat at a low temperature allows for a tender, flavorful result.
- •Risotto requires constant stirring to release starches, creating a creamy texture.
