Osso Bucco, Saffron Risotto, Asparagus & English Pea

I love that osso bucco mean “bone with a hole”.  This dish of braised veal shank will make you melt just like the marrow is in the middle of bone. My osso bucco had a tiny small hole though that would be not let up the warm marrow. It was so deep in flavor and unctuous that the marrow thwart quickly became a thought of the past.

I used Marcella Hazan’s recipe for the veal shanks and paired it with the saffron risotto, channeling Suzanne Goin. A gentle saute of asparagus and English pea garnished the dish for a seasonal uplift. I get a certain level of pure pleasure shelling, sorting and blanching the green little babies. There is calm in the repetition. The osso bucco, like many stews and braises, was exponentially better after it rested in its juice a day. It made the best “brown bag” work lunch.