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Osso buco and saffron risotto

Osso buco and saffron risotto

By Olimpia Bortolotto and Maurice Esposito of Cecconi's Flinders Lane

Osso buco con risotto allo zafferano

100g plain flour

1 tsp smoked paprika

2kg veal osso buco
1 cup vegetable oil

½ cup olive oil

2 onions, finely diced

2 carrots, finely diced
2 celery stalks, finely diced
1 tbsp  garlic, crushed
6 anchovies
1 bottle red wine

1kg tinned, crushed tomatoes
2L chicken stock
Zest of 1 lemon

Salt and pepper

Combine the flour and paprika, then lightly dust the osso buco with the mixture.
Heat the vegetable oil in a large pan and seal the meat. Remove the osso buco and drain the hot oil. Add the olive oil to the pan and once hot, add the onion, carrot, celery, garlic, anchovies and lemon zest, and sweat down for 10 minutes. Add the red wine and reduce by two thirds, then add the tinned tomatoes and chicken stock and bring to a simmer.
Return the osso buco to the pan and simmer gently, covered, for 2 hours, or until the meat is tender and the sauce has reduced. Season to taste and serve with saffron risotto.

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