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Beef Osso Buco with Creamy Parmesan Risotto
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Saucepan

Ingredients
  

  • 4 beef shanks (about 3 pounds total)
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 cup white wine
  • 2 cups beef broth
  • 1 can (14 ounces) diced tomatoes
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups arborio rice
  • 4 cups chicken broth
  • 1 cup grated parmesan cheese
  • 2 tablespoons butter

Instructions
 

  • Season the beef shanks with salt and pepper. Heat a large skillet over medium heat and brown the shanks on all sides, then transfer them to the slow cooker.
  • Add the carrots, onion, celery, and garlic to the slow cooker. Pour in the white wine, beef broth, and diced tomatoes. Add the thyme and rosemary.
  • Cover and cook on low for 8 hours until the beef is very tender.
  • About 30 minutes before serving, start the risotto. Melt the butter in a saucepan over medium heat and cook the remaining chopped onion until soft.
  • Add the arborio rice and stir for 1 minute. Gradually add the chicken broth one cup at a time, stirring often and waiting until each cup is absorbed before adding the next.
  • Once the rice is creamy and tender, stir in the parmesan cheese. Serve the risotto alongside the beef shanks and sauce.

Notes

Remove the herb sprigs from the slow cooker before serving. If the sauce seems thin, uncover the slow cooker for the last hour to let it reduce. The risotto thickens as it sits, so add a splash of broth when reheating leftovers.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Saucepan