Osso buco with risotto Milanese

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4


By Angela Hartnett
From Saturday Kitchen

Ingredients

For the osso buco

  • plain flour, for dusting
  • 1 veal shin, cut into 5cm/2in pieces through the bone
  • 100ml/3½fl oz olive oil
  • 1 onion, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 leek, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 head garlic, cut horizontally through the middle
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 5 white peppercorns, crushed
  • 200ml/7fl oz white wine
  • 250ml/9fl oz chicken stock
  • 2 tomatoes, cut into quarters
  • salt and freshly ground black pepper

For the risotto

  • 1.5 litres/2¾ pints chicken stock
  • 2 tbsp olive oil
  • 40g/1½oz unsalted butter
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 250g/9oz risotto rice, such as arborio
  • pinch saffron
  • 150g/5½oz Parmesan, grated
  • 100g/3½oz unsalted butter
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