Osso buco with risotto
- January 2016
- Serves 4
- Hands-on time 45 min, simmering time 2 hours
A recipe that sums up all that’s good about winter cooking; rich, tender and flavoursome veal shin with a saffron-hinted risotto.
- 31.2g (12.9g saturated)
- 58.2g (4.6g sugars)
If you don’t have a good local butcher, you can buy veal shin online from donaldrussell.com.
Make the osso buco up to 48 hours in advance, book of the month.￼to the end of step 3. Leave to cool and keep covered in the fridge. Reheat on the stove until piping hot, then serve with the risotto.
To freeze the osso buco, take the meat off the bones, once cooled, and scoop out the bone marrow. Stir into the stew, then freeze for up to 3 months in a sealed container. Reheat on the stove until piping hot. Make the risotto as in the recipe and make the gremolata just before serving.
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