Osso Buco with Saffron Risotto and Ginger Gremolata Recipe


Photo by Farideh Sadeghin

Serves: 4 to six
Prep time: 45 minutes
Total time: 4 hours


for the lamb shanks:
4 osso buco-cut lamb shanks (about 3 ¼ kilos|1 ½ kg)
3 tablespoons rose harissa
1 tablespoon chopped rosemary
kosher salt and freshly floor black pepper, to style
2 tablespoons vegetable oil
2 garlic cloves, thinly sliced 
1 carrot, peeled and diced
1 medium yellow onion, diced 
1 rib celery, diced 
½ cup|125 ml pink wine
1 (15-ounce|425-gram) can entire tomatoes, milled  
4 cups|1 liter rooster or veal inventory, plus extra if wanted

for the saffron risotto:
8 cups|2 liters rooster inventory
1 tablespoon olive oil
½ medium yellow onion, finely diced
1 cup|200 grams arborio rice
1 cup|250 ml white wine
1 tablespoon crushed saffron threads
1 tablespoon unsalted butter
¼ cup|25 grams grated Parmigiano Reggiano, plus shavings for garnish (optionally available)

for the ginger gremolata:
1 tablespoon minced ginger
1 tablespoon minced shallot
¼ cup|60 ml rice wine vinegar
kosher salt, to style
½ cup|125 ml olive oil
2 tablespoons minced mint
2 tablespoons minced parsley
2 tablespoons minced Thai basil


  1. Marinate the lamb: In a big bowl, mix the lamb with the harissa and rosemary. Let sit, coated, for 1 to 2 hours at room temperature. 
  2. Heat the oven to 425°F. Season with the lamb throughout with salt and pepper. Heat 2 tablespoons oil in a big Dutch oven over medium-high. Add the garlic and prepare dinner till frivolously toasted and aromatic, about 1 minute, then add the carrot, onion, and celery and prepare dinner till golden, 4 to five minutes. Add the pink wine and scale back barely, then add the inventory and tomatoes and convey to a boil. Nestle within the lamb, bone-side up, cowl, and place within the oven. Cook for 1 ½ hours, checking midway by to see how the inventory is trying; if it wants extra, add one other 1 cup|250 ml to 2 cups|500 ml. Continue cooking till the lamb could be very tender, about 1 ½ hours longer. Keep heat.
  3. Make the risotto: Bring inventory to a low simmer in a medium pot. Heat oil in a medium saucepan over medium warmth for 1 minute. Add the onion and prepare dinner till translucent, about 3 minutes. Add the rice and a pinch of salt. Sauté till rice is translucent, 1 to 2 minutes. Add wine and saffron; carry to a simmer, stirring, till rice has absorbed a lot of the wine, about 4 minutes. Add 2 ladles of inventory to rice; simmer, stirring, till rice has absorbed a lot of the inventory. Continue including inventory, permitting rice to soak up it earlier than including the following ladleful. Cook till rice is al dente and combination is a little bit unfastened, about 20 minutes. Stir in butter and season with salt and pepper. Remove from the warmth and stir within the grated cheese. Cover and let sit for two minutes. 
  4. Make the gremolata: In a medium bowl, combine ginger and shallots with the vinegar and salt to mellow the flavors for 1 to 2 minutes. Add the remaining elements and blend collectively till evenly integrated. Season to style.
  5. To serve, divide the risotto amongst 4 bowls. Top every with some lamb and the jus, then the gremolata. 

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