osso buco

Name: osso buco
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 Veal shank slices (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 4 medium-sized onions; 1 collar Soup greens (carrot, celery, leek, parsley approx. 500 g); 3 TABLESPOONS Tomato paste; 1/2 l White wine; 1 can(s) (425 ml) peeled tomatoes; 3 Bay leaves; 1 Branch rosemary and thyme; 150 g Risotto rice (Italian round grain rice); 2 packages Saffron threads; 400 ml clear broth (instant); 50 g Parmesan cheese; 2 Garlic cloves; 1 untreated lemon; 7-10 Tbsp Flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 Veal shank slices (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
4 medium-sized onions
1 collar Soup greens (carrot, celery, leek, parsley approx. 500 g)
3 TABLESPOONS Tomato paste
1/2 l White wine
1 can(s) (425 ml) peeled tomatoes
3 Bay leaves
1 Branch rosemary and thyme
150 g Risotto rice (Italian round grain rice)
2 packages Saffron threads
400 ml clear broth (instant)
50 g Parmesan cheese
2 Garlic cloves
1 untreated lemon
7-10 Tbsp Flour

Directions

1
Wash veal shank slices and dab dry. Season with salt and pepper and turn in flour. Heat 3 tablespoons of oil in a roaster. Fry the veal knuckle slices on both sides and remove. Peel the onions, cut 3 into large cubes and put 1 aside. Put the diced onions into the roasting pan and fry them. Peel and wash carrots and celery and cut into small cubes.
2
Add to the onions and fry. Clean and wash the leek, cut into small cubes and add. Put parsley aside. Stir in tomato paste and deglaze with 400 ml white wine. Add tomatoes, bay leaf, rosemary and thyme. Season with salt and pepper. Add veal shank slices to the sauce and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) covered for about 1 1/2 hours. Finely dice the remaining onion. Heat the remaining oil in a pot and fry the onion in it. Add rice and steam briefly. Add saffron and deglaze with remaining white wine. Fill up with broth and let it swell covered at low heat for about 15 minutes. Season with salt.
3
Add veal shank slices to the sauce and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) covered for about 1 1/2 hours. Finely dice the remaining onion. Heat the remaining oil in a pot and fry the onion in it. Add rice and steam briefly. Add saffron and deglaze with remaining white wine. Fill up with broth and let it swell covered at low heat for about 15 minutes. Season with salt. Grate parmesan and stir into the risotto. Peel garlic and chop finely. Wash parsley, dab dry, pluck leaves from the stalks and cut into fine strips. Peel the lemon thinly and chop the peel finely. Arrange risotto with veal shank slices on a plate. Add sauce and sprinkle with garlic, parsley and lemon peel
4
Grate parmesan and stir into the risotto. Peel garlic and chop finely. Wash parsley, dab dry, pluck leaves from the stalks and cut into fine strips. Peel the lemon thinly and chop the peel finely. Arrange risotto with veal shank slices on a plate. Add sauce and sprinkle with garlic, parsley and lemon peel