Osso Bucco with Risotto

Name: Osso Bucco with Risotto
Yield: Serves 6-8
Cuisine: Australian
Ingredients: 3 cups (750 mL/24 fl oz) beef or chicken stock; 1 cup (185 g/6 oz) Arborio rice; 1 medium-sized onion; 3 tablespoons butter; 2 tablespoons chopped lemon zest; 2 tablespoons chopped fresh parsley; 4 tablespoons chopped fresh Italian parsley; 2 tablespoons tomato paste (purée); 2 tablespoons tomato paste (purée); 600 g (1¼ lbs) ripe tomatoes, diced; 6 garlic cloves, crushed; 2 cups (500 mL/16 fl oz) white wine; 1 cup (250 g/8 oz) chopped onion; 1 cup mirepoix; 2 tablespoons clarified butter; 2 bay leaves, crushed; salt and freshly ground black pepper; 2 tablespoons grated Parmesan cheese; 3 cups (750 mL/24 fl oz) beef or chicken stock; salt and freshly ground black pepper; ½ teaspoon salt; 1 teaspoon freshly ground black pepper; ½ teaspoon chopped fresh thyme; ½ teaspoon chopped fresh marjoram; 1.75 kg (3½ lbs) or 6 veal shanks, from young (bobby) calves; 1.75 kg (3½ lbs) or 6 veal shanks, from young (bobby) calves

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

1.75 kg (3½ lbs) or 6 veal shanks, from young (bobby) calves
½

Oceania
Australia
Stew
Gluten-free

Method

Preparing the meat

Ask the butcher to saw off the base of the shank at right angles to the bone without touching the muscle. Then saw the bone 3 cm (1¼ in.) from the top of the bone, again at right angles. This last cut is important: it should be just where the muscle finishes before the joint. The cut then exposes the bone marrow so that it can be sucked f