Osso bucco risotto recipe

Leave this osso bucco recipe in the oven for a couple of hours and youll be serving the tastiest risotto youve ever had.

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Hey everyone, hope you are having an incredible day today.Hello everybody, it is me, Dave, up to standard to our recipe page. Today, we’re going to prepare a special dish, Osso bucco risotto recipe. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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To begin later than this recipe, we must first prepare a few components. You can have Osso bucco risotto recipe using 17 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Osso bucco risotto recipe:

1. 8 (about 2.2kg) Coles Australian No extra supplementary Hormones Beef Osso Bucco
2. 2 tbsp plain flour
3. 2 tsp dried Italian herbs
4. 2 tbsp olive oil
5. 1 brown onion, finely chopped
6. 1 carrot, peeled, finely chopped
7. 3 celery sticks, finely chopped
8. 2 garlic cloves, crushed
9. 1 cup (250ml) red wine
10. 1 cup (250ml) salt-reduced beef accretion
11. 2 x 400g cans crushed tomatoes
12. 2 dried bay leaves
13. 3/4 cup (150g) Coles Arborio Rice
14. 2/3 cup (80g) pitted Sicilian green olives, sliced
15. 2 rosemary sprigs
16. 2 tbsp finely grated lemon zest
17. 1/2 cup (40g) finely grated parmesan

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Instructions to make Osso bucco risotto recipe:

1. Preheat oven to 160C. Place the beef, flour and Italian herbs in a large bowl. Toss to coat. Season. Heat oil in an 8-cup (2L) ovenproof casserole pan exceeding medium-high heat. Cook the beef, in batches, for 2 mins each side or until browned. Transfer to a plate.
2. manufacture occurring the onion, carrot, celery and garlic to the pan. Cook, stirring, for 2 mins or until the onion softens slightly. produce develop up wine. Bring to a simmer. Cook for 5 mins or until wine reduces slightly. raise a fuss in the stock, crushed tomatoes and bay leaves. Return the beef to the pan. Cover and bake for 2 hours.
3. Transfer the beef to a plate. mix up the rice into the tomato mixture. Return the beef to the pan. Bake, covered, for 40 mins or until the beef and rice are tender. move around in half the olive. top in imitation of the surviving olive, rosemary, lemon zest and parmesan.

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