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Osso buco with risotto recipe

  • 4servings
  • 1minutes

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Source: www.sbs.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 osso buco (veal shanks), approx.

  2. 300 g each 2 tbsp flour

  3. 3 tbsp olive oil

  4. 2 carrots, finely diced

  5. 150 g celeriac, peeled and finely diced

  6. 4 tomatoes, diced

  7. 2 onions, finely diced

  8. 2 cloves garlic, finely diced

  9. 1 tbsp tomato puree

  10. 150 ml dry white wine

  11. 250 ml veal or beef stock

  12. 1 tsp freshly chopped thyme

  13. 1 tsp freshly chopped rosemary

  14. 1 bay leaf

  15. For the risotto:

  16. 11/3 cup of SunRice Arborio Rice

  17. 1 shallot, finely chopped

  18. 2 tbsp olive oil

  19. 200 ml dry white wine

  20. 1 small box saffron threads,

  21. 0.1 g (can be omitted if not available)

  22. 750 ml chicken stock, or vegetable stock

  23. 50 g coarsely grated parmesan

  24. 2 tbsp butter

  25. For the gremolata:

  26. 2 cloves garlic, finely chopped

  27. 2 tbsp freshly chopped parsley

  28. 1 tbsp grated lemon peel, (unwaxed)

Instructions Jump to Ingredients ↑

  1. Level of difficulty medium Season All year round Season the shanks with salt and ground black pepper, coat in flour and sear on both sides in 1 tbsp hot oil in a roasting tin or pot. Remove from the pot.

  2. Fry the vegetables in the pot with the remaining oil. Stir in the tomato purée, fry briefly and deglaze with the wine.

  3. Add the stock, thyme, rosemary and bay leaf and season with salt and ground black pepper.

  4. Return the meat to the pot, cover and simmer gently for 1.5 hours, turning the meat from time to time.

  5. For the risotto, fry the shallot in hot oil for 1-2 minutes. Add the rice, fry until translucent and deglaze with the wine. Stir in the saffron (if available).

  6. Add the stock, a little at a time, stirring continually for about 20 minutes until the risotto is creamy and the rice still has a slight bite to it.

  7. Stir approx.

  8. g parmesan and the butter into the risotto and season to taste with salt and ground black pepper.

  9. For the gremolata, mix the garlic, parsley and lemon peel together.

  10. Arrange the risotto on plates and sprinkle with the remaining parmesan. Season the osso buco to taste with salt and ground black pepper, spoon on top of the risotto and serve garnished with the gremolata.

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