Servings: 4
Preparation time: 30 min.
Veal cut: Veal osso bucco (slices of Veal Shank)



4 each Veal osso bucco (slices of Veal Shank) 2 each Yellow onion 2 each Fresh garlic cloves 2 each Fresh carrots
7 oz. Fresh leeks 5 oz. Fresh celery 4 each Large tomatoes 3 floz. Olive oil
4 floz. White wine 20 floz. Veal stock 1 tsp. Lemon rind, grated 1 sprig Fresh italian parsley
To taste Fresh ground pepper  To taste Sea salt


2 oz. Fresh butter 7 oz. Arborio rice .2 oz. Saffron threads 16 floz. Vegetable stock
2 oz. Parmesan cheese, grated ½ sprig Fresh italian parsley 8 oz. Seedless red grapes 4 oz. Walnuts



Remove the veal from the fridge half an hour before starting to prepare it and bring to room temperature. Snip the edges of the veal slices.

Peel the carrots and slice into strips. Wash and trim the celery and leek and cut into pieces. Peel the garlic and the onions and dice. Skin the tomatoes, remove the stalks and seeds and dice.

Heat the oil in a casserole. Fry the osso bucco on both sides on a high heat and season with pepper and, if desired, salt. Add the onions, carrots, celery and leek to the casserole and braise for a few minutes. Add the wine. Pre-heat the oven to 375°F.

Pour the stock over the osso bucco and add the tomatoes. Place the casserole in the lower third of the pre-heated oven and braise the osso bucco for about 90 minutes.

Wash the parsley, remove the leaves and chop finely. Just before the end of the cooking time, add the parsley, garlic and grated lemon rind to the casserole. Season to taste with pepper, and salt if you wish. Puree the vegetable mixture to form a thick sauce and serve separately.

Make the risotto; Melt the butter in a saucepan, add the rice and saffron. Add the white wine to the mixture. Cover the pan and turn down the heat to low. Leave for around 20 minutes. Then stir the parmesan into the risotto. Wash, dry and finely chop the flat parsley and add to the risotto.