Osso Bucco with Risotto

One of my all-time comfort food recipes. Serve with risottos or on mashed potato with steamed asparagus or green beans. Don’t skip the Gremolata topping it gives that extra something you’d be crazy to miss out on!

Ingredients

2 bones (in slices) of veal or beef shin

Olive oil (to fry)

1/4 cup plain flour

1 onion, chopped

1 carrot, chopped

1 stalk of celery, chopped

2 cloves of garlic, finely chopped

250ml white wine

1 can peeled chopped tomatoes

100ml chicken stock

Sprig of fresh rosemary and thyme, chopped Salt and pepper

Gremolata

2 tablespoons chopped parsley

Pinch of sea salt

Zest of lemon finely chopped

1 clove garlic chopped

Risotto Milanese

1 cup arborio rice

An onion chopped fine

1/2 cup white wine

Spoon full of butter and 1 tablespoon olive oil to fry

Hot chicken stock (approx. 4 cups)

Method

1. To make the gremolata, mix all ingredients together and set aside.

2. Dust your meat with the flour on both sides and season with salt and pepper.

3. Heat a splash of olive oil in a frypan and fry until the meat is golden brown.

4. Remove from the pan and place meat into a small slow cooker or a in a casserole dish.

5. Using the same fry pan add a knob of butter and fry the chopped onion, garlic, carrot and celery for 1-2 minutes.

6. Add wine, tomatoes and herbs, season with salt and pepper and pour this over your meat.

7. Cook on high for 3 hours in the slow cooker or in the oven on a low heat for 3-4 hours, you want the meat tender, but still intact on the bone.

8. To make the risotto, heat butter and olive oil in a frypan.

9. Add in onions and fry gently until just translucent. Add in the rice and let the grains get coated with the butter and oil.

10. Add wine and once the wine is cooked off, ladle in hot stock a little at a time.

11. The risotto is ready when all the liquid has cooked away and your rice is tender and ready to eat.

12. At this point traditionally you would add some extra butter and parmesan but if you’re having it with the rich Osso Bucco I don’t think you need it.

13. Serve immediately with the Osso Bucco and sprinkle over the gremolata. Pairs beautifully with a glass of red wine!