Osso buco on Milan risotto

Name: Osso buco on Milan risotto
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 150 g Carrots; 150 g Celery; 1 can(s) (425 ml) peeled tomatoes; 2 medium-sized onions; 4 discs (300 g each) Knuckle of veal; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2-3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1 l clear broth (instant); 300 ml White wine; 2 R; 2 TABLESPOONS Butter or margarine; 250 g Risotto Rice; 1 little box Saffron; 3 TABLESPOONS grated parmesan cheese; 3 Garlic cloves; 1/2 bunch flat leaf parsley; 1 untreated lemon; 7-10 Tbsp Kitchen yarn

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

150 g Carrots
150 g Celery
1 can(s) (425 ml) peeled tomatoes
2 medium-sized onions
4 discs (300 g each) Knuckle of veal
7-10 Tbsp Salt
7-10 Tbsp white pepper
2-3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1 l clear broth (instant)
300 ml White wine
2 R
2 TABLESPOONS Butter or margarine
250 g Risotto Rice
1 little box Saffron
3 TABLESPOONS grated parmesan cheese
3 Garlic cloves
1/2 bunch flat leaf parsley
1 untreated lemon
7-10 Tbsp Kitchen yarn

Directions

1
Clean, wash and chop the carrots and celery. Drain the tomatoes, collect the juice. Dice the tomatoes. Peel and chop onions. Season veal knuckles and tie them into shape with kitchen string.
2
Heat the oil in a frying pan, fry the knuckles in it vigorously and remove them. Sauté half of the onion cubes in the frying fat. Add vegetables, tomato juice and tomato paste, 1/2 litre stock and 100 millilitres wine.
3
Put meat on top. Cover and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours. Briefly blanch the bones and remove the marrow. Fry the rest of the onion cubes in the fat until transparent.
4
Add marrow, rice and saffron. Pour in the remaining stock and wine. Leave to swell for 20 to 30 minutes on a low heat. Add the parmesan cheese to the rice. Peel garlic. Chop parsley and garlic.
5
Peel the lemon, cut the peel into strips. Mix garlic, parsley and peel. Season to taste the sauce. Serve with the meat and risotto. Sprinkle with the garlic mixture.