Osso Buco With Risotto Recipe
Summary
Preparation Time25 MinCooking Time10 Hr 30 Min
Ready In10 Hr 55 MinDifficulty LevelMedium
Health IndexAverageServings12
Interest GroupGourmet
Ingredients
| 4 to 6 pounds veal shanks, cut crosswise into 3-inch sections | ||
| Onion | 1 Small, finely chopped | |
| Garlic | 3 Clove (5gm), pressed | |
| Lemon peel | 2 Tablespoon, grated | |
| Parsley | 1/2 Cup (16 tbs), finely chopped | |
| Thyme | 1 Teaspoon | |
| Chicken broth | 1 Can (10oz) | |
| Dry white wine | 1 1/2 Cup (16 tbs) | |
| 1/4 teaspoon saffron threads, crushed; or 1/8 teaspoon ground saffron (optional) | ||
| 1 1/2 cups arborio or short-grain rice | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
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.
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.
Chef
