Ossobuco with saffron risotto

Name: Ossobuco with saffron risotto
Ingredients: 4 units.items ossobuco slices; risotto; saffron; 2 units.items Carrots; 1 units.items Celery stalk; 1 units.items Leek; 2 units.items Garlic cloves; 2 units.items Onions; 4 units.items beef tomatoes; 100 ml Olive oil; 125 ml White wine; 600 ml veal stock; 2 units.items stalks of flat-leaf parsley; 1 Grated lemon zest

Real Italian classic based on veal shanks.

Ingredients

4units.itemsossobuco slices

risotto

saffron

2units.itemsCarrots

1units.itemsCelery stalk

1units.itemsLeek

2units.itemsGarlic cloves

2units.itemsOnions

4units.itemsbeef tomatoes

100mlOlive oil

125mlWhite wine

600mlveal stock

2units.itemsstalks of flat-leaf parsley

1Grated lemon zest

Preparation

Take the ossobuco out of the fridge half an hour before preparation and let it come to room temperature. Score the edges of the slices.
Peel the carrots and cut them into strips. Clean the celery and leek, wash them, and cut into pieces. Peel the garlic and onions and dice them. Peel the tomatoes, remove the stems and seeds, and cut the tomatoes into cubes.
Heat the oil in a casserole. Sear the ossobuco on both sides and season with pepper and, if desired, salt.
Add the onions, carrots, celery, and leek to the casserole and briefly sauté. Deglaze with the wine. Preheat the oven to 180°C.
Prepare the risotto according to the instructions and enrich it with saffron for flavor and a beautiful yellow color.
Pour the stock over the ossobuco and add the tomatoes.
Place the casserole in the lower third of the preheated oven and braise the ossobuco for about 90 minutes.
Wash the parsley, strip the leaves, and chop finely. Shortly before the end of the cooking time, add the parsley, garlic, and grated lemon to the casserole. Season with pepper and, if desired, salt.
Puree the vegetable mixture into a thick sauce and serve separately.

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