Cross-cut veal shanks are topped with gremolata, a vibrant combination of parsley, lemon, and garlic, in this Italian classic. Our Mysterious Chef prepared it in the woods and wanted to share the recipe with you.

Click here to watch the video of it being prepared in the woods. 

Prep: 1.5 hours

Cook: 1 hour

Difficulty: Hard

Ingredients

• Beef osso bucco 2 pc each 350 gr
• Carrot 4 large pc
• Celery 3 spray
• Onion 1 pc
• Garlic 3 clove
• Tomato paste 1 can
• Tomato in juice 1
• Zucchini 2 pc
• White wine ½ cup
• Lemon 1 pc
• Parsley ½ cup
• Sunflower oil ½ cup
• Flour ½ cup
• Nutmeg ¼ tsp
• Rosemary  4 sprig
• Arborio rice 1 cup
• Butter 2 tbsp
• Salt 2 tsp
• Pepper ½  tsp
• ½ tsp Saffron powder
• Bay leaves 2 pc
• Parmesan cheese ½ cup

Instructions 

Step 1: Season meat with nutmeg, salt and pepper

Step 2: Add flour in a bowl and dip the meat in it

Step 3: Oil the pan and add 1 garlic, rosemary, and fry the osso buco until golden brown

Step 4: Take out

Step 5: Cut the carrot, celery, zucchini, garlic, onion in small cubes

Step 6: Add oil in the pan and fry the carrot, celery, zucchini, garlic and onion

Step 7: Add white wine and then add tomato paste, tomato in its juice and let it cook

Step 8: If the mixture is dry you can add water

Step 9: Add meat in the pan, add salt and pepper

Step 10: Add bay leaves

Step 11: Let it cook for 25-30 mins

Step 12: In the pan, add Arborio rice, if needed add water broth

Step 13: Cover with a lid and let it cook for 15-20 mins

Step 14: Check if the rice is cooked add saffron powder, thinly sliced parmesan and butter

Step 15: Close with the lid

Gremolata

Step 16: Grate the lemon zest

Step 17: Slice garlic, lemon zest and parsley into small tiny cubes

Step 18: Pour the risotto with veggies, add osso buco and pour gremolata and add grated parmesan

Bon Appetit!