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Lamb Ossobuco, Risotto Milanese and Gremolata

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Prep time Cook time Difficulty Views Rated (2) Recipe #
15m 1h 30m 2-Pretty easy 666
5 stars
Added by Row on 23 February 2010
greg forked this on 24 February 2010 (1 descendant)

Description (Some HTML is OK)

This is an amalgamation of some of Delia's "easy" recipes where she cheats a bit too much for my liking. Ossobuco is usually made with veal, but this recipe uses lamb neck fillets and is absolutely delicious.


Makes 4 servings

  • For the Ossobuco
  • 450g lamb neck fillet, chopped into 1cm pieces
  • 1 onion
  • 1 clove of garlic
  • 400 ml tin of chopped tomatoes (you can use fresh, I can't stand the faff, frankly)
  • 1 tbsp olive oil
  • 1 tbsp tomato puree
  • 1 tbsp white wine vinegar
  • 175ml dry white wine
  • For the risotto
  • 350ml arborio risotto rice
  • 110g butter
  • 1 onion, finely chopped
  • ½ tsp powdered saffron
  • 75ml dry white wine
  • 1200ml chicken stock
  • 4 tbsp grated parmesan cheese
  • salt and pepper
  • For the gremolata
  • 1 clove of garlic
  • 1 heaped tbsp fresh parsley
  • 1 tsp lemon zest

Preparation (Some HTML is OK)

1. Preheat the oven to 200 degrees C
2. In a flame-proof casserole, put the chopped onion and garlic in the bottom and sprinkle with olive oil. Place the lamb slices on top of this and put in the oven for 30 minutes
3. Bring the casserole out and add the tomatoes, puree, white wine and vinegar, give a good stir and either place back in the oven for a further 90 minutes or alternatively, place on the hob and cook over a low heat for 1 hour.
4. While the ossobuco is cooking, start on the risotto, it should take about 45 minutes.
5. Melt half the butter in the pan and add the saffron. Leave for a minute and then add the chopped onion and cook for 10 minutes until the onion is softened.
6. Add the rice and give it a good stir round so that all the grains have a good covering of the butter mixture. The add the white wine and some salt.
7. Once this wine has been absorbed, you add the stock a ladleful at a time, waiting for rice to absorb the liquid before adding more stock. Stir all the time or it will catch on the bottom of the pan.
8. Continue until almost all the liquid has been absorbed and then stir in the remaining butter and parmesan.
9. Leave to stand for 5 minutes and then give a good stir before serving
10. Chop the gremolata ingredients finely, mix together and then sprinkle on top of the finished article. Voila!

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Photos by Row (4)

The finished articleView on Flickr
The ossobuco, bubbling away nicelyThe ossobuco, bubbling away nicely
Risotto, also bubbling away nicelyRisotto, also bubbling away nicely
Gremolata, not bubbling at allGremolata, not bubbling at all
The finished articleThe finished article