Osso Buco with Saffron Risotto

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Osso Buco with Saffron Risotto
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Health Score:
83 / 100
3 h. 20 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie4,304 kcal(205 %)
Protein485.84 g(496 %)
Fat101.62 g(88 %)
Carbohydrates301.28 g(201 %)
Sugar added0 g(0 %)
Roughage88.54 g(295 %)
Vitamin A1,102.48 mg(137,810 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.92 mg(16 %)
Vitamin B₁0.83 mg(83 %)
Vitamin B₂4.32 mg(393 %)
Niacin208.88 mg(1,741 %)
Vitamin B₆4.08 mg(291 %)
Folate291.31 μg(97 %)
Pantothenic acid17.62 mg(294 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂22.59 μg(753 %)
Vitamin C368.68 mg(388 %)
Potassium5,078.49 mg(127 %)
Calcium1,321.99 mg(132 %)
Magnesium406.77 mg(136 %)
Iron39.87 mg(266 %)
Iodine2.25 μg(1 %)
Zinc94.13 mg(1,177 %)
Saturated fatty acids28.46 g
Cholesterol1,764.94 mg


For the osso buco
4 Veal shank (each about 150-200 grams, approximately 5-7 ounces)
freshly ground peppers
1 Tbsp Basil
1 Tbsp marjoram
1 tsp Caraway
2 Tbsps Pastry flour
olive oil (for cooking)
4 garlic cloves
2 onions
1 carrot
1 pc Celery
1 Parsnip
1 handful Cherry tomatoes
1 yellow paprika
4 Tbsps Tomato paste
0.7 l Red wine
1 can whole peeled tomatoes
2 bay leaves
2 Tbsps grated Lemon peel
600 Tbsps mixed fresh Berry (such as strawberries, raspberries, currants)
For the saffron risotto
400 grams short grain rice (Arborio)
1 onion
2 Tbsps butter
2 Tbsps olive oil
1 l Beef broth
1 packet Saffron
80 grams grated Parmesan
40 grams butter
freshly ground peppers
How healthy are the main ingredients?
tomatoTomato pasteParmesanCeleryolive oilBasil

Preparation steps


For the osso buco: Rinse the veal shanks pat dry, season with salt, pepper, basil, marjoram and caraway. Dust the veal with flour. Heat some olive oil in a Dutch oven and saute the veal until browned  all over.


Preheat the oven to 100°C (approximately 212°F). Peel the garlic, onions and carrot. Rinse celery and parsley and pat dry. Cut all into small cubes, add to veal and cook briefly. Stir in the tomato paste and cook briefly, then deglaze with red wine and add the peeled tomatoes. Stir in the bay leaves and lemon zest and season with salt and pepper. Bring to a boil, cover and bake until the veal is very tender, 2.5-3 hours.

In the meantime, rinse the cherry tomatoes and cut in half. Cut the pepper into rings and add to veal about 30 minutes before the end of cooking. Once finished cooking, season veal and vegetables.


Fsor the saffron risotto: Peel and finley chop the onion. Heat the olive oil and butter in a saucepant, and sauté the onion until translucent. Stir in the rice. Cook, stirring, until toasted, then gradually stir in the broth. Add saffron, season with salt and pepper and cook, stirring and adding more broth as it's absorbed, until the rice is tender but with a slight bite, 20-30 minutes. Add half of the Parmesan and butter. Divide among bowls, sprinkle with the remaining cheese. 


Arrange osso buco with some vegetables on the risotto and serve.