Osso Bucco new pea and sweetcorn risotto with red wine sauce Graham Brown b

Osso buco with
new pea and
sweetcorn risotto

Chef: Graham Brown

3 Servings
30m Prep time
4:0hrs Cook time
Advanced Difficulty

Chef: Graham Brown

30m Prep time
4:0hrs Cook time
3 Servings
Advanced Difficulty
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Ingredients

Servings

3
  • OSSO BUCO ------------------------------
  • 6 venison Osso Buco cuts
  • 1 carrot, chopped
  • 2 celery ribs, chopped
  • 1 small red onion, chopped
  • 1 leek
  • 0.5 bottle red wine
  • 0.5 cup tomato puree
  • 1 Tbsp rosemary, chopped
  • 1 Tbsp garlic, chopped
  • 300 ml venison or meat glaze
  • RISOTTO ---------------------------------
  • 1 cup arborio rice
  • 0.5 onion, diced finely
  • 1 cup new peas
  • 1 cup sweetcorn kernels
  • 1 Tbsp olive oil
  • 0.25 cup white wine
  • 1 L chicken stock
  • 2 Tbsp parmesan
  • 2 Tbsp butter
  • 1 Tbsp parsley, heaped, chopped
  • 1 tsp truffle oil (optional)
  • salt and pepper
  • Ingredients
  • METHOD
  • REVIEWS

Servings

3
  • OSSO BUCO ------------------------------
  • 6 venison Osso Buco cuts
  • 1 carrot, chopped
  • 2 celery ribs, chopped
  • 1 small red onion, chopped
  • 1 leek
  • 0.5 bottle red wine
  • 0.5 cup tomato puree
  • 1 Tbsp rosemary, chopped
  • 1 Tbsp garlic, chopped
  • 300 ml venison or meat glaze
  • RISOTTO ---------------------------------
  • 1 cup arborio rice
  • 0.5 onion, diced finely
  • 1 cup new peas
  • 1 cup sweetcorn kernels
  • 1 Tbsp olive oil
  • 0.25 cup white wine
  • 1 L chicken stock
  • 2 Tbsp parmesan
  • 2 Tbsp butter
  • 1 Tbsp parsley, heaped, chopped
  • 1 tsp truffle oil (optional)
  • salt and pepper
Osso Buco  

Season Osso buco with salt and pepper, lightly flour.  Heat a large saucepan on medium, add olive oil and sear the venison on both sides to give good rich color, remove from pan.  

Add the chopped mirepoix and lightly caramalise. Deglaze with red wine, reduce by ½, add the tomato, herbs, garlic and venison stock, put the Osso buco back in pan and bring to the 1st boil. Cover with lid and braise in a 120°C degree oven until meat is tender and pulling away from the bone, approximately 1 hour.  

Remove the venison from the pan, keep covered. Puree the sauce with all the vegetables and put through a sieve, pressing to extract all juices.  

Place Osso buco back into strained sauce, keep warm.  

Risotto  

Heat casserole to medium heat, add olive oil, onions and sauté very well, approximately 3 to 4 minutes.  

Add the rice and cook for 3 minutes, deglaze with white wine, reduce. Add the hot chicken stock in thirds; when rice is cooked and the liquid is absorbed remove from stove and add the blanched peas and sweetcorn, cheese, butter, seasonings and truffle oil.  

To serve  

Place a mound of the risotto in a deep bowl plate and place the Osso buco on top. Pour around the sauce and serve. 

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