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Osso bucco risotto recipe
Osso bucco risotto recipe
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Prep Time:
15 minutes
Cook Time:
175 minutes
Total Time:
190 minutes
Slow-cook osso bucco for rich, flavorful risotto perfection.
Ingredients:
  • 8 (about 2.2kg) No Added Hormones Beef Osso Bucco
  • 40.00 ml plain flour
  • 2 tsp dried Italian herbs
  • 1 carrot, peeled, finely chopped
  • 3 celery sticks, finely chopped
  • 250ml red wine
  • 250ml beef stock
  • 2 x 400g cans crushed tomatoes
  • 2 dried bay leaves
  • 150g rice
  • 80g olive
  • 2 rosemary sprigs
  • 40.00 ml finely grated lemon zest
  • 40g parmesan
Instructions:
  • Preheat oven to 160°C. In a large bowl, combine beef, flour, and Italian herbs. Season to taste. In a large ovenproof casserole pan, heat oil over medium-high heat. Brown the beef in batches for about 2 minutes on each side. Transfer the browned beef to a plate.
  • Sauté onion, carrot, celery, and garlic until onion softens slightly. Pour in wine, simmer for 5 mins until slightly reduced. Add stock, crushed tomatoes, bay leaves, and beef. Cover and bake for 2 hours.
  • 1. Plate the beef and set aside. Combine rice with tomato mixture in the pan. 2. Return beef to the pan. Bake covered for 40 mins until beef and rice are tender. 3. Stir in half the olives. 4. Top with remaining olives, rosemary, lemon zest, and parmesan.

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