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Osso Buco with Risotto

Name: Osso Buco with Risotto
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Osso Buco with Risotto
Ingredients: 800g veal shanks; 2 tablespoons plain flour; 3 tablespoons olive oil; 1 large onion; 2 carrots; 2 celery sticks; 200ml dry white wine; 400ml beef stock; 400g tinned chopped tomatoes; 300g arborio rice; 1 litre chicken stock; 1 pinch saffron threads; 50g unsalted butter; 50g grated parmesan cheese

Osso Buco with Risotto is a classic Italian meal that brings together tender braised veal and creamy saffron rice. This dish is perfect for a comforting weekend dinner when you have time to let the meat cook slowly. The rich sauce from the veal shanks pairs beautifully with the bright and savoury flavours of the rice. It is a hearty combination that feels both traditional and sophisticated.

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Why osso buco with risotto is a favourite

This recipe creates incredibly tender meat that easily pulls away from the bone. By cooking the veal shanks in a base of wine and stock, you develop a deep flavour that permeates the entire dish. The addition of a smooth risotto makes the meal feel complete and satisfying. You will find that Osso Buco with Risotto is an excellent choice for hosting guests because most of the work happens while the pot simmers.

Follow these simple steps for osso buco with risotto

Step 1

Brown the veal: Dust the veal shanks in flour and shake off any excess. Heat oil in a large pot and brown the meat on both sides until it has a good colour. Remove the meat from the pot and set it aside on a plate.

Step 2

Simmer the sauce: Add chopped onion, carrots and celery to the same pot and cook until soft. Pour in the white wine to deglaze the pan then add the beef stock and tomatoes. Return the veal to the pot and simmer gently with a lid on for two hours.

Step 3

Prepare the rice: Start the rice about twenty minutes before the meat is finished. Toast the rice in a pan with a little oil then add the saffron. Gradually pour in the chicken stock one ladle at a time while stirring constantly until the rice is tender and creamy.

Step 4

Finish and serve: Stir the butter and parmesan into the rice until it is glossy. Place a large spoonful of rice on each plate and top it with a veal shank and plenty of the braising sauce. Serve the Osso Buco with Risotto while it is hot and fresh.

Good advice for making osso buco with risotto

Choosing high quality veal shanks with plenty of marrow in the bone will give the sauce a much richer texture. Make sure you do not rush the browning process as this step develops the essential base flavours for the stew. If the sauce for your Osso Buco with Risotto looks too thin after two hours, you can simmer it without a lid for a few minutes to thicken it up.

For the best rice texture, keep the stock at a gentle simmer in a separate pan before adding it to the rice. This ensures the temperature stays consistent and the grains cook evenly. You can add a little fresh lemon zest on top of the meat just before serving to cut through the richness of the sauce. Always let the meat rest for a few minutes before serving so the juices can settle.

You may also like club sandwich with tuna, chicken thigh traybake or pasta with salmon and asparagus.

Ingredients

servings

Adjust quantity

800 g veal shanks
2 tablespoons plain flour
3 tablespoons olive oil
1 large onion
2 carrots
2 celery sticks
200 ml dry white wine
400 ml beef stock
400 g tinned chopped tomatoes
300 g arborio rice
1 litre chicken stock
1 pinch saffron threads
50 g unsalted butter
50 g grated parmesan cheese

Cooking time

Nutrition information

NUTRITIONper serving

Energy:3535 kJ / 845 kcal
Fat:34 g
- of which saturates:14 g
Carbohydrates:72 g
- of which sugars:7 g
Protein:56 g
Fibre:5 g
Salt:1.2 g

The veal shanks need approximately two hours of gentle simmering to become tender enough to fall off the bone. You should start the rice about twenty minutes before the meat is finished so everything is ready at the same time. This total cooking time allows the flavours in the Osso Buco with Risotto to develop fully.

Can I prepare Osso Buco with Risotto in advance?

You can cook the braised veal a day in advance as the flavours often improve overnight in the fridge. However, the rice component of Osso Buco with Risotto should always be made fresh just before serving to maintain its creamy texture. Reheat the meat gently in its sauce while you prepare the rice.

How long does it take to make Osso Buco with Risotto?

Osso Buco with Risotto usually takes about 120 minutes to make. The time can vary slightly with the quantity and method. Check the texture towards the end.