Osso Buco with Saffron Risotto
Braised veal shin simmered with onion, celery, carrots, wine, chopped tomatoes and stock, with saffron-steeped risotto and parmesan buttered rice.
- 2 pieces veal shin cross-cut
- 160 g arborio rice
- 1 medium onion
- 2 pieces celery sticks
- 1 large carrots
- 150 ml white wine
- 800 ml beef stock
- 200 g chopped tomatoes tin
- 1 pinch saffron threads
- 50 g parmesan cheese grated
- 30 g butter
- 2 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Heat olive oil in a heavy casserole. Season veal and brown on both sides for 5 minutes total. Remove and set aside.
- Step 2
Dice onion, celery, and carrot. Add to the same pan and cook for 5 minutes until softened.
- Step 3
Return veal to pan, add wine and let it bubble for 2 minutes.
- Step 4
Add chopped tomatoes and 400ml stock. Cover and simmer for 30 minutes.
- Step 5
Meanwhile, heat remaining stock in a separate pan and keep warm. Steep saffron in 2 tbsp hot stock.
- Step 6
In another pan, sauté rice with half the butter for 2 minutes until translucent.
- Step 7
Add warm stock ladle by ladle, stirring constantly, for 18-20 minutes until creamy.
- Step 8
Stir saffron mixture and remaining butter into risotto with half the parmesan.
- Step 9
Serve osso buco alongside saffron risotto, garnished with remaining parmesan.
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