Osso Buco with Saffron Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,113 cal. | (196 %) | ||
| Protein | 423 g | (432 %) | ||
| Fat | 151 g | (130 %) | ||
| Carbohydrates | 221 g | (147 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 51.7 g | (172 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 13.1 mg | (109 %) | ||
| Vitamin K | 138.5 μg | (231 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 7.3 mg | (664 %) | ||
| Niacin | 224.3 mg | (1,869 %) | ||
| Vitamin B₆ | 9.8 mg | (700 %) | ||
| Folate | 1,327 μg | (442 %) | ||
| Pantothenic acid | 38.3 mg | (638 %) | ||
| Biotin | 113 μg | (251 %) | ||
| Vitamin B₁₂ | 34.4 μg | (1,147 %) | ||
| Vitamin C | 1,319 mg | (1,388 %) | ||
| Potassium | 11,044 mg | (276 %) | ||
| Calcium | 1,219 mg | (122 %) | ||
| Magnesium | 929 mg | (310 %) | ||
| Iron | 48.6 mg | (324 %) | ||
| Iodine | 107 μg | (54 %) | ||
| Zinc | 84.8 mg | (1,060 %) | ||
| Saturated fatty acids | 50 g | |||
| Uric acid | 3,472 mg | |||
| Cholesterol | 1,455 mg | |||
| Complete sugar | 133 g |
Ingredients
- For the osso buco
- 4 Veal shank (each about 150-200 grams, approximately 5-7 ounces)
- salt
- freshly ground peppers
- 1 Tbsp Basil
- 1 Tbsp marjoram
- 1 tsp Caraway
- 2 Tbsps Pastry flour
- olive oil (for cooking)
- 4 garlic cloves
- 2 onions
- 1 carrot
- 1 pc Celery
- 1 Parsnip
- 1 handful Cherry tomatoes
- 1 yellow paprika
- 4 Tbsps Tomato paste
- 0.7 l Red wine
- 1 can whole peeled Tomatoes
- 2 bay leaves
- 2 Tbsps grated Lemon peel
- 600 Tbsps mixed fresh Berry (such as strawberries, raspberries, currants)
- For the saffron risotto
- 400 grams short grain rice (Arborio)
- 1 onion
- 2 Tbsps butter
- 2 Tbsps olive oil
- 1 l Beef broth
- 1 packet Saffron
- 80 grams grated Parmesan
- 40 grams butter
- salt
- freshly ground peppers
Preparation steps
For the osso buco: Rinse the veal shanks pat dry, season with salt, pepper, basil, marjoram and caraway. Dust the veal with flour. Heat some olive oil in a Dutch oven and saute the veal until browned all over.
Preheat the oven to 100°C (approximately 212°F). Peel the garlic, onions and carrot. Rinse celery and parsley and pat dry. Cut all into small cubes, add to veal and cook briefly. Stir in the tomato paste and cook briefly, then deglaze with red wine and add the peeled tomatoes. Stir in the bay leaves and lemon zest and season with salt and pepper. Bring to a boil, cover and bake until the veal is very tender, 2.5-3 hours.
In the meantime, rinse the cherry tomatoes and cut in half. Cut the pepper into rings and add to veal about 30 minutes before the end of cooking. Once finished cooking, season veal and vegetables.
Fsor the saffron risotto: Peel and finley chop the onion. Heat the olive oil and butter in a saucepant, and sauté the onion until translucent. Stir in the rice. Cook, stirring, until toasted, then gradually stir in the broth. Add saffron, season with salt and pepper and cook, stirring and adding more broth as it's absorbed, until the rice is tender but with a slight bite, 20-30 minutes. Add half of the Parmesan and butter. Divide among bowls, sprinkle with the remaining cheese.
Arrange osso buco with some vegetables on the risotto and serve.
