Serves 4


Ossobuco sauce

1 stick of celery

2 carrots

1 yellow onion

4 rosemary sprigs

2 liters of capon broth

1kg of cross-cut veal shank

0,5l di sassicaia red wine

250g san marzano canned tomatoes

80g of demi-glace

Saffron sauce

300g veal consommé

4g italian saffron

250g of veal marrow

7g di rice amido

Al dente rice

100g di sakamai rice

1 liter of sunflower oil


Ossobuco sauce

Chop celery, carrots and onions for a classic brunoise. Sauté for 20 minutes at low temperature.Add bay and rosemary. Add the veal shank with bones and brown evenly. Add the broth and the wine and reduce by 50%. Continue cooking meat, bones and broth on low heat for approx 5 hours. Take the meat off the bones and extract from the sauce. Cool the sauce and eliminate excess fat on the surface. Return the sauce to room temperature and pass through a sieve until smoth.adjust salt as needed.

Saffron sauce

Make an infusion of consommé and saffron stems. Let sit at 80°c for 4 hours. Filter well. Prepare 10g of water with rice amido and warm together with saffron consommé to give it texture.


Steam the rice in traditional sushi method. Lay the rice kernels on a cooking tray and let them dry above a warm oven for 2 days or dry them in a professional drying rack at 45° for 24 hours. Bring oil to 190°c. Fry rice briefly until it puffs.Place on paper towel to absorb excess oil.


Slowly pour both sauces simultaneously into a shallow bowl – ossobuco sauce on the left side and the saffron sauce on the right – until they meet to form a ying-yang symbol. Sprinkle the rice over the sauces. Eat with a spoon.

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Image© Paolo Terzi