Name: Osso Buco with Saffron Risotto
Total time: 2 h 45 min
Yield: 8
Ingredients: 1 cup (150g) plain flour; 8 x 3cm thick veal osso buco (2kg); ¼ cup (60ml) olive oil; 2 medium onions (300g), chopped finely; 2 cloves garlic, crushed; 4 medium tomatoes (600g), grated coarsely, skin discarded; 2 bay leaves; 1 cup (250ml) dry white wine; 2 cups (500ml) chicken stock; 2 tsp each finely chopped sage, rosemary and thyme; SAFFRON RISOTTO; ½ tsp saffron threads; ¾ cup (180ml) dry white wine; 3 cups (750ml) chicken stock; 90g butter; 1 large onion (200g), chopped finely; 2¼ cups (450g) arborio rice; ¾ cup (60g) finely grated parmesan; GREMOLATA; 2 medium lemons (280g); ½ cup finely chopped flat-leaf parsley; 1 clove garlic, crushed

VMG Recipes