Home-Style Ossobuco with Saffron Risotto

Ossobuco alla casalinga con risotto all zafferano (home-style veal shank with saffron risotto)

Risotto: see recipe ‘risotto all zafferano’.

The classic veal shank from Lombardy is very appreciated in Ticino cuisine. It should be stewed until it is butter tender. Grated lemon peel, caraway seeds and the expensive, intensely coloring spice (saffron) give this dish a special magic.

Season the veal shanks, turn them in the flour to the other side and fry them nicely in the clarified butter.

Add the onion and garlic (1) and glaze. A few minutes later add the vegetables and sauté.

Now add the tomato puree, extinguish with white wine and Marsala and cook.

Add the tomatoes, fill up with soup and simmer for about 1 1/2 hours with the lid closed.

Mix parsley, lemon peel, caraway seeds and garlic (2) and add to the sauce form after 1 hour of cooking.

Serve with the saffron risotto.

According to: Peter P. Riesterer, Ticino cuisine, stories and recipes,

Tip: Instead of clarified butter you can also use butter in most cases.

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