Osso Buco with Risotto
A quick take on the classic braised veal shank, served over creamy risotto with a bright gremolata. This version uses pre-cooked veal shanks to get dinner on the table in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 2 whole cooked veal shanks
- 1 cup risotto rice
- 3 cups chicken broth
- 2 tbsp butter
- ½ cup parmesan cheese
- 1 tbsp lemon zest
Instructions
- 1
In a medium saucepan, bring the 3 cups chicken broth to a simmer over medium heat. Keep it warm on low.
- 2
In a large skillet, melt 1 tbsp butter over medium heat. Add the 1 cup risotto rice and stir for 2 minutes until the grains are coated and slightly translucent.
- 3
Add 1/2 cup of the warm broth to the rice, stirring constantly. When mostly absorbed, add another 1/2 cup. Continue adding broth one ladle at a time, stirring, until the rice is creamy and tender, about 18 minutes.
- 4
Stir in the remaining 1 tbsp butter, 1/2 cup parmesan, and 1 tbsp lemon zest. Season with salt and pepper to taste.
- 5
Warm the 2 cooked veal shanks in the microwave or in a skillet with a splash of broth. Serve the shanks over the risotto, spooning any pan juices over the top.
Tools you’ll need
- medium saucepan
- large skillet
- wooden spoon
- ladle
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