Osso Buco Braised for 4 Hours with Saffron Risotto | Restaurant Chef POV

Italian Osso Buco with Saffron Risotto | Restaurant-Style Italian Cooking Discover the rich flavours of Italian cuisine with this classic restaurant-style Osso Buco served with creamy Saffron Risotto (Risotto alla Milanese). In this video, I prepare tender, slow-braised veal shanks with a rich demi-glace sauce, served alongside golden saffron risotto finished with butter and Parmesan cheese. From perfectly seared veal shanks to creamy risotto, this dish combines traditional Italian cooking techniques with professional restaurant-style presentation. Ingredients Osso Buco – Slow-Braised Veal Shank Veal shanks (Osso Buco) Dry white wine Demi-glace Carrots Celery Garlic Tomato paste Fresh thyme Dried rosemary Bay leaves Flour (optional) Vegetable oil Salt and black pepper Water Saffron Risotto – Risotto alla Milanese Carnaroli or Arborio rice Saffron Unsalted butter Parmesan cheese Water Salt In This Video How to prepare and sear Osso Buco Slow-braising veal shanks until tender Making a rich demi-glace sauce Preparing creamy Italian saffron risotto Professional restaurant cooking and plating techniques Welcome to Cook a Coconut, where professional cooking, restaurant techniques and beautiful food presentation come together! If you enjoy Italian recipes, fine dining and professional restaurant cooking, subscribe to Cook a Coconut for more delicious recipes and culinary inspiration. Thank you for watching! #OssoBuco #SaffronRisotto #RisottoAllaMilanese #ItalianCooking #CookACoconut