Osso buco with parsley and lemon risoni

ServesServes 4


  • 1kg veal osso buco portions
  • 50g plain flour mixed with salt and pepper
  • olive oil for cooking
  • 500ml red wine
  • 1 brown onion
  • 2 large carrots
  • 3 sticks celery
  • 500-750ml beef stock
  • 2 cloves garlic
  • ½ small red onion
  • 2 teaspoons lemon zest
  • ½ bunch parsley, chopped


  1. Coat the veal osso buco in the seasoned flour
  2. Heat a little olive oil in a frying pan, brown the veal portions on each side, and then set aside in a braising pan
  3. Add the wine to the pan, stir and then add to the veal
  4. Peel and dice the onion, carrots and celery
  5. In a clean frying pan sauté the vegetables in a little olive oil until soft
  6. Add to the braising pan and cover with the beef stock
  7. Put the lid on the pan and simmer slowly over a low flame, checking regularly that the veal doesn’t stick and burn on the bottom
  8. Cook for approximately 1½ to 2 hours until the meat is tender
  9. Peel and finely dice the garlic and onion
  10. Mix with the lemon zest and parsley
  11. Serve the osso buco with risoni pasta tossed in olive oil and some of the lemon, parsley mix

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