Osso buco with risotto Milanese

1. 1

   To make the osso buco, sprinkle some plain flour onto a plate and lightly dust the veal pieces.

2. 2

   Heat the oil in a large lidded casserole over a high heat and add the veal in a single layer. Fry for 2-3 minutes on each side, until lightly golden then remove from the pan and set aside on a plate.

3. 3

   Add the onion, carrot, leek, celery and garlic to the pan and fry over a medium heat for 3-4 minutes, until lightly golden. Add the thyme, bay leaves, peppercorns and a pinch of salt and mix well. Place the veal back on top of the vegetables in a single layer and pour over the wine. Cook until the wine has reduced by half, then add the stock and tomatoes and season with salt and pepper.

4. 4

   Cover with a cartouche (a circle of baking paper) and a lid and simmer gently for 2 -3 hours, or until the meat is so tender that it falls off the bone easily.

5. 5

   To make the risotto, heat the chicken stock in a large saucepan over a medium heat and keep warm.

6. 6

   Heat the oil and butter in a medium sauté pan and fry the shallots for 2 -3 minutes. Add the garlic and fry for a further 2 minutes, then add the rice and saffron and stir well to coat the rice. Add the ehite wine and cook for a couple of minutes.

7. 7

   Add the stock a ladle at a time, stirring constantly until all the liquid has been absorbed before adding another ladle. Continue until the rice is cooked, this should take about 15 -20 minutes. Add the Parmesan and butter to the risotto and season to taste with salt and pepper.

8. 8

   To serve, mix the parsley, garlic, lemon zest, vinegar and oil together in a bowl.

9. 9

   Divide the risotto between 4 plates and top with the veal pieces and a drizzle of the parsley dressing.

1 serving ≈ 488 g

Nutrition values are estimates. - means data is unavailable.