Italian Osso Buco Style Beef with Saffron Risotto
Beef shin is browned, simmered with chopped tomatoes and wine until tender, served with saffron risotto and parmesan.
- 400 g beef shin slices
- 160 g arborio rice
- 600 ml beef stock
- 100 ml white wine
- 1 piece onion
- 2 pieces celery sticks
- 1 piece carrot
- 200 g tinned chopped tomatoes
- 1 g saffron threads
- 60 g parmesan cheese
- 15 g fresh parsley
- 1 piece lemon
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Add to a shopping listHow the shopping list works →- Step 1
Season beef shin slices with salt and pepper, then dust lightly with flour
- Step 2
Heat 2 tablespoons olive oil in a heavy casserole and brown beef for 3 minutes each side
- Step 3
Remove beef and set aside, then dice onion, celery, and carrot finely
- Step 4
Cook vegetables in the same pan for 5 minutes until softened
- Step 5
Return beef to pan with chopped tomatoes and half the wine
- Step 6
Cover and simmer on low heat for 25 minutes until beef is tender
- Step 7
Meanwhile, warm beef stock in a separate pan and add saffron threads
- Step 8
In another pan, toast arborio rice for 2 minutes until translucent
- Step 9
Add remaining wine to rice and stir until absorbed
- Step 10
Add warm saffron stock one ladle at a time, stirring constantly for 18-20 minutes
- Step 11
Grate parmesan cheese and zest the lemon
- Step 12
Finish risotto with parmesan and a knob of butter
- Step 13
Finely chop parsley and mix with lemon zest for gremolata
- Step 14
Serve beef over risotto, garnished with gremolata
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