Osso Buco Risotto Recipe

ingredients

4 hind veal shank (12-13 ounce size)
1 cup flour
2 tablespoons olive oil
1 stalk celery, diced
1 carrot, peeled and diced
1 yellow onion, diced
1 cup dry Marsala wine
2 tablespoons unsalted butter
2 cups veal stock, or low sodium beef stock
1 bay leaf
1 sprig fresh thyme
1 sprig fresh rosemary

Risotto
1 gallon water
2 tablespoons olive oil
1/2 cup yellow onion, diced
2 cups aborio or carnoroli rice
1 cup white wine
2 tablespoons unsalted butter
1/2 cup Parmesan or Romano cheese
salt and pepper, to taste

directions

Preheat oven to 300 degrees F.

Coat the veal shank in flour and shake off any excess.

Heat the oil in a heavy, oven-proof skillet over medium-high heat. Add the shanks and cook, turning, until browned on both sides. Remove the shanks and keep warm.

Add the celery, carrot, and onion. Cook, stirring, until they begin to soften and the onion is lightly browned.

Return the shanks to the skillet. Add the marsala and cook for 5 minutes or until the wine begins to reduce. Add the butter and veal stock and bring to a boil. Tuck the bay leaf, thyme, and rosemary into the liquid.

Cover the skillet and place in the oven for 1 1/2 to 2 hours or until the meat is starting to pull away from the bone.

While the shanks are cooking, prepare the risotto.

Bring the water to a boil in a stock pot and keep at a simmer while cooking the rice.

Heat the oil in a heavy saucepan over medium-high heat. Add the onions and cook until soft and translucent. Stir in the rice and mix well in the oil mixture. Let the rice cook, stirring, for 3-5 minutes.

Add the wine and cook, stirring constantly, until the wine has been absorbed. Add the boiling water 1 cup at a time, stirring constantly until the liquid is absorbed. Repeat with as much water as needed until the risotto is tender.

Stir in the butter and cheese. Mix well. Add salt and pepper as desired.

Spoon the risotto into shallow bowls. Top each bowl with a veal shank and sauce from the skillet. Serve immediately.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

LizGaal REVIEW:
March 26, 2008

The Osso Bucco was good. Just be very careful of the cut that you buy. Stay away from Beef and go with the Veal. It makes a HUGE difference. But this risotto was AWFUL....Who ever thought that you could add 1 GALLON of water to 2 cups of risotto! I added only half of that and all it tasted was water! Use 6 cups of chicken broth and forget the wine and water. This will be much better and will have taste.
- CDKitchen Reply:
  
  You don't necessarily add all the water. It just says to continue to add it until the rice is tender.