Osso buco with saffron risotto from Polpo: A Venetian Cookbook (of Sorts) (page 168) by Russell Norman

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Notes about this recipe

  • sarah_22kzqy on April 05, 2026

    Beautiful, soft tender and rich

  • Hansyhobs on April 29, 2024

    I absolutely loved this. I used beef shin and followed the recipe as stated. This would make a good dinner party main course with a big green salad served on the side.

  • meginyeg on January 30, 2023

    The risotto and osso buco went well together. I used beef instead of veal since that's what I had. It was a tasty dish.

  • Breadcrumbs on April 20, 2015

    p. 168 - On a sunny but brisk day something hearty was in order and this recipe hit the spot precisely. I’d been hoping to make this during our COTM month but we’d actually been having some nice weather so I held off. As luck would have it, the warm air headed south so I figured I better make this stat! Needless to say we loved the dish. I too just used my LC pot and cooked the veggies after removing the veal to preserve the caramelized meaty bits. I’ve never served osso buco atop risotto and we loved the combination. The risotto was rich and creamy. The tomato sauce was robust and the tender veal melted in our mouths. Oh, and the neighbour’s dog jumped the fence to come sit at my open door so it seems the aromas appealed to more than just those here at Casa bc!! I’d highly recommend this. Photos here: http://chowhound.chow.com/topics/1009437?commentId=9530404#9530404

  • Melanie on July 08, 2014

    The osso buco worked well but I wasn't a huge fan of the end flavour - I think this was due to veal aversion on my behalf though, so not the recipe's fault. The recipe instructions direct you to brown the veal in one pot, cook the vegetables in another, and then place everything in another dish to bake in - this seemed like a waste of pots to me (I used a Le Creuset pot to brown the meat, removed to do the veg and then added back in before placing in oven - cover with foil and the pot lid). I really enjoyed the risotto although I didn't really follow the recipe - I used white wine not vermouth and didn't have any saffron. Really delicious though and would make again to serve with braised beef.

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