Osso Buco With Risotto Recipe

Summary

Preparation Time25 MinCooking Time10 Hr 30 Min
Ready In10 Hr 55 MinDifficulty LevelMedium
Health IndexAverageServings12
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Veal shanks6 Pound, cut crosswise into 3-inch sections
 Onion1 Small, finely chopped
 Grated lemon peel2 Tablespoon
 Finely chopped parsley1⁄2 Cup (8 tbs)
 Dry thyme1 Teaspoon
 Canned chicken broth14 1⁄2 Ounce (1 Can)
 Dry white wine1 1⁄2 Cup (24 tbs)
 Saffron threads/1/8 teaspoon ground saffron1⁄4 Teaspoon, crushed
 Arborio/Short grain rice1 1⁄2 Cup (24 tbs)
 Grated parmesan cheese1⁄3 Cup (5.33 tbs)
 Garlic3 Clove (15 gm), minced / pressed

Nutrition Facts

Serving size

Calories 382 Calories from Fat 82

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 3.1 g15.4%

Trans Fat 0 g

Cholesterol 173.1 mg57.7%

Sodium 257.1 mg10.7%

Total Carbohydrates 21 g7%

Dietary Fiber 0.66 g2.7%

Sugars 2.4 g

Protein 46 g91.6%

Vitamin A 2.8% Vitamin C 10.5%

Calcium 10.6% Iron 14.3%

*Based on a 2000 Calorie diet

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.
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