Osso Buco with Risotto

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Try out this delicious osso buco with risotto recipe for your next dinner idea! This tasty dish is full of flavour and is perfect for the whole family.

Riviana Arborio Rice

Riviana Arborio Rice

Arborio rice is a short, round grain with a pearly exterior. It retains more of its natural starch, allowing the rice to absorb a lot of liquid and flavour during cooking. Arborio is Italy's favourite rice for risotto's and is also ideal for other Mediterranean dishes such as paellas, and stuffed vegetables. For perfect results that retain the creaminess of the grain, it is important not to rinse the rice prior to cooking.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1⅓ cup SunRice Arborio Risotto Rice

  • 1200 g Osso Buco (Veal Shanks)

  • 2 tbsp Flour

  • 5 tbsp Olive Oil

  • 2 Carrots (finely diced)

  • 150 g Celeriac (peeled and finely diced)

  • 4 Tomatoes (diced)

  • 3 clove Garlic (finely diced)

  • 1 tbsp Tomato Purée

  • 150 ml Dry White Wine

  • 250 ml Veal or Beef Stock

  • 1 tbsp Thyme (chopped)

  • 1 tsp Rosemary (finely chopped)

  • 1 Bay Leaf

  • 1 Shallot (finely chopped)

  • g Saffron Thread (can be omitted if not available)

  • 750 ml Chicken or Vegetable Stock

  • 50 g Parmesan Cheese (grated)

  • 2 tbsp Butter

  • 2 tbsp Parsley (chopped)

  • 1 tbsp Grated Lemon Rind









Photo of Osso Buco with Risotto


  • Season the shanks with salt and ground black pepper, coat in flour and sear on both sides in 1 tablespoon hot oil in a roasting tin or pot. Remove from the pot.

  • Fry the vegetables in the pot with the remaining oil. Stir in the tomato purée, fry briefly and deglaze with the wine.

  • Add the stock, thyme, rosemary and bay leaf and season with salt and ground black pepper.

  • Return the meat to the pot, cover and simmer gently for 1.5 hours, turning the meat from time to time.

  • For the risotto, fry the shallot in hot oil for 1-2 minutes. Add the rice, fry until translucent and deglaze with the wine. Stir in the saffron (if available).

  • Add the stock, a little at a time, stirring continually for about 20 minutes until the risotto is creamy and the rice still has a slight bite to it.

  • Stir approx. 30 grams parmesan and the butter into the risotto and season to taste with salt and ground black pepper.

  • For the gremolata, mix the garlic, parsley and lemon peel together.

  • Arrange the risotto on plates and sprinkle with the remaining parmesan. Season the osso buco to taste with salt and ground black pepper, spoon on top of the risotto and serve garnished with the gremolata.

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