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Osso buco with risotto Milanese
Fruit and vegetables
1
onion
, roughly chopped
1
carrot
, peeled and roughly chopped
1
leek
, roughly chopped
1
celery
stick, roughly chopped
1 head
garlic
, cut horizontally though the middle
4 sprigs fresh
thyme
1
shallot
, finely chopped
1 clove
garlic
, finely chopped
Tins, packets and jars
plain flour
, for dusting
250ml/9fl oz
chicken stock
1.5 litres/2¾ pints
chicken stock
250g/9oz
risotto rice
, such as arborio
Cooking ingredients
100ml/3½fl oz
olive oil
5
white peppercorns
, crushed
salt and freshly ground
black pepper
2 tbsp
olive oil
pinch
saffron
Dairy, eggs and chilled
40g/1½oz unsalted
butter
100g/3½oz unsalted
butter
Meat, fish and poultry
1
veal
shin, cut into 5cm/2in pieces through the bone
Other
2 bay leaves
200ml/7fl oz
white wine
400g tin chopped tomatoes
150ml/5fl oz white wine
150g/5½oz Parmesan, grated
4 tbsp chopped flatleaf parsley
1 garlic clove, finely chopped
1 lemon, zest only
1 tbsp red wine vinegar
3 tbsp olive oil
Back to recipe
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