Name: Ferraro's Kitchen Restaurant and Wine Bars Ossobuco Di Agnello Con Risotto Di Zafferano Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Lamb shanks; 1 large Onion; 1 large Carrot; 2 pieces Celery stalks; 4 cloves Garlic; 1 cup Red wine; 4 cups Beef or lamb stock; 2 sprigs Fresh rosemary; 3 tablespoons Olive oil; null to taste Salt; null to taste Black pepper; 1 tablespoon Lemon zest; 1 clove Garlic; 2 tablespoons Fresh parsley; 1 teaspoon Fresh rosemary; 1 tablespoon Olive oil; 1 cup Arborio rice; 1 small Onion; 2 cloves Garlic; 1 cup White wine; 4 cups Chicken or vegetable stock; 1 pinch Saffron threads; 1 cup Parmesan cheese; 2 tablespoons Butter; null to taste Salt; null to taste Black pepper; 1 cup Bone marrow; 1 cup Red wine; 2 cups Beef stock; 1 teaspoon Thyme

ITALIAN MARGARITA

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Slow cooked Lamb Shank, Lemon-Rosemary Gremolata, Saffron Risotto, Bone Marrow Demi Glass

In a large Dutch oven, heat olive oil over medium-high heat. Season lamb shanks with salt and black pepper. Sear them on all sides until browned, about 5-7 minutes. Remove and set aside.

Sear the Lamb Shanks

In the same pot, add diced onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.

Sauté Vegetables

Pour in the red wine and scrape the bottom of the pot to deglaze. Allow it to reduce by half.

Deglaze

Add the lamb shanks back to the pot along with beef stock and rosemary. Bring to a simmer, cover, and cook on low heat for 2-3 hours until the meat is tender.

Slow Cook

In a small bowl, combine lemon zest, minced garlic, chopped parsley, rosemary, and olive oil. Mix well and set aside.

Mix Ingredients

In a saucepan, melt butter over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Sauté Onions and Garlic

Stir in Arborio rice and toast for 2 minutes.

Add Rice

Pour in the white wine and cook until absorbed.

Deglaze with Wine

Gradually add stock, one ladle at a time, stirring continuously. Add saffron threads after 10 minutes and continue until rice is al dente. Stir in Parmesan cheese and season with salt and pepper.

Cook Risotto

Preheat your oven to 400°F (200°C). Place bone marrow in a baking dish and roast for 20-25 minutes until soft.

Roast Bone Marrow

In a saucepan, combine roasted marrow, red wine, beef stock, and thyme. Simmer until reduced by half. Season with salt and pepper.

Prepare Demi-Glace

Lamb shanks

Onion

Carrot

Celery stalks

Garlic

Red wine

Beef or lamb stock

Fresh rosemary

Olive oil

Salt

Black pepper

Lemon zest

Fresh parsley

Arborio rice

White wine

Chicken or vegetable stock

Saffron threads

Parmesan cheese

Butter

Bone marrow

Beef stock

Thyme

Ossobuco di Agnello con Risotto di Zafferano

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Veal Parmesan breaded and fried. Tomato Sauce and Mozzarella Cheese

Vitello alla Parmigiana

Indulge in our Bistecca Toscan, a succulent, perfectly grilled T-bone steak seasoned with aromatic herbs and drizzled with a rich balsamic reduction. Served with a side of crispy roasted potatoes and seasonal vegetables, this dish captures the essence of Tuscan cuisine, delivering a mouthwatering experience that will transport your taste buds to the sun-kissed hills of Italy.

Bistecca Toscan

Venison Filet, Wild Berry Sauce, Medley of Fresh Mushrooms

Filetto di Capriolo

Make Ossobuco Di Agnello Con Risotto Di Zafferano Recipe in just 3h . Slow cooked Lamb Shank, Lemon-Rosemary Gremolata, Saffron Risotto, Bone Marrow Demi Glass

Ossobuco Di Agnello Con Risotto Di Zafferano Recipe

Ingredients

Ossobuco

Gremolata

Saffron Risotto

Bone Marrow Demi-Glace

Method

Ossobuco Preparation