Photo by Rahib Yaqubov on Pexels
Italian Pork Osso Buco with Saffron Risotto
Italian pork osso buco with flour-dusted pork shin browned in olive oil, then braised in wine and vegetables.
- 400 g pork shin slices
- 150 g arborio rice
- 800 ml chicken stock
- 150 ml white wine
- 1 medium onion
- 2 medium carrots
- 2 whole celery sticks
- 200 g canned tomatoes
- 1 pinch saffron threads
- 50 g parmesan cheese
- 40 g butter
- 30 g plain flour
- 2 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Season pork shin slices and dust with flour.
- Step 2
Heat olive oil in a heavy casserole over medium-high heat.
- Step 3
Brown pork slices for 3-4 minutes each side. Remove and set aside.
- Step 4
Dice onion, carrots, and celery finely.
- Step 5
Cook vegetables in the same pan for 8 minutes until softened.
- Step 6
Add white wine and scrape up any browned bits. Reduce by half.
- Step 7
Add canned tomatoes and 400ml stock. Return pork to pan.
- Step 8
Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- Step 9
Meanwhile, heat remaining stock and add saffron. Keep warm.
- Step 10
In a separate pan, melt half the butter and add rice. Stir for 2 minutes.
- Step 11
Add warm saffron stock ladle by ladle, stirring constantly for 18-20 minutes.
- Step 12
Stir in remaining butter and grated parmesan.
- Step 13
Check pork is tender and sauce has thickened. Season to taste.
- Step 14
Serve pork with saffron risotto alongside.
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