Osso Buco With Risotto
|Veal shanks||6 Pound, cut crosswise into 3-inch sections|
|Onion||1 Small, finely chopped|
|Grated lemon peel||2 Tablespoon|
|Finely chopped parsley||1⁄2 Cup (8 tbs)|
|Dry thyme||1 Teaspoon|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Saffron threads/1/8 teaspoon ground saffron||1⁄4 Teaspoon, crushed|
|Arborio/Short grain rice||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), minced / pressed|
Arrange veal shanks in a single layer in a shallow baking pan.
Bake in a 450° oven until well browned (25 to 30 minutes).
Meanwhile, in a 5-quart or larger electric slow cooker, combine onion, 2 cloves of the garlic, 1 tablespoon of the lemon peel, 1/4 cup of the parsley, and thyme.
Lift veal from baking pan and arrange on top of onion mixture; discard fat in pan.
Pour broth and wine over veal.
Cover and cook at low setting until veal is so tender it pulls away from bones when prodded with a fork (8 to 10 hours).
Carefully lift veal to a warm wide, deep platter and keep warm.
If using saffron, stir into liquid in cooker.
Stir in rice.
Increase cooker heat setting to high; cover and cook until almost all liquid is absorbed and rice is tender to bite (25 to 30 minutes).
Meanwhile, in a small bowl, mix remaining 1 clove garlic, 1 tablespoon lemon peel, and 1/4 cup parsley; set aside.
To serve, lightly mix cheese into risotto.
Spoon risotto around veal; sprinkle with parsley mixture.
Calories 382 Calories from Fat 82
% Daily Value*
Total Fat 9 g14.1%
Saturated Fat 3.1 g15.4%
Trans Fat 0 g
Cholesterol 173.1 mg57.7%
Sodium 257.1 mg10.7%
Total Carbohydrates 21 g7%
Dietary Fiber 0.66 g2.7%
Sugars 2.4 g
Protein 46 g91.6%
Vitamin A 2.8% Vitamin C 10.5%
Calcium 10.6% Iron 14.3%
*Based on a 2000 Calorie diet