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Osso Buco With Risotto

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Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Veal
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
630 Minutes
Ready In: 
655 Minutes
Servings: 
12

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