Osso Buco With Risotto Recipe


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


 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


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.