Osso buco with saffron risotto recipe | delicious. magazine

Ingredients

• For the osso buco
• 4 x 700-800g thickly cut osso buco slices (cross-cut veal shanks); 1.5kg total
• 2 tbsp plain flour
• 40ml extra-virgin olive oil
• 40g unsalted butter (optional)
• 1 celery stick, finely chopped
• 1 small carrot, chopped
• 1 small onion, chopped
• 6 fresh sage leaves
• 2 bay leaves
• 2 pared lemon zest strips
• 1 cinnamon stick
• 630ml dry white wine
• For the saffron risotto
• 160g carnaroli rice
• ½ medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 100g unsalted butter
• Good pinch saffron strands
• 120ml dry white wine
• 400ml veal (or chicken) stock
• 60g veal bone marrow, cut into 5mm dice (optional; ask your butcher)
• 120g parmesan, grated
• For the gremolata
• 2 pared lemon zest strips, finely chopped
• 1 garlic clove, finely chopped
• Small bunch fresh flatleaf parsley, finely chopped
• You’ll also need…
• Kitchen string