Osso buco with risotto recipe
Osso buco and saffron-infused risotto: rich, tender veal in a flavorful winter dish. Serves 4 | delicious magazine
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Dutch oven
- Ladle
- Chef's knife
- Cutting board
- Grater
- Stove
- Skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Kitchen scale
- Wooden spoon
- Plate
Ingredients
- Olive oil for frying
- 4 pieces British rose veal shin (about 350g each), cut through the bone, with the marrow
- 4 tbsp plain flour
- 50g butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 celery sticks, finely chopped
- 6 garlic cloves, crushed
- Finely grated zest 1 lemon
- 6-7 fresh thyme sprigs, leaves picked
- 200ml dry white wine
- 250ml fresh chicken stock
- For the risotto
- 2 tbsp olive oil
- 2 banana shallots, finely sliced
- 200g arborio risotto rice
- 175ml dry white wine
- Pinch saffron strands, soaked in 1 tbsp hot water
- 1 litre fresh chicken stock, hot
- 30g parmesan, grated
- Knob of butter
- For the gremolata
- 1 garlic clove, finely chopped
- Small handful fresh flatleaf parsley, finely chopped
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