Osso buco
with saffron rice

Group 3983@2x

PREPARATION TIME​

0 '
Group 4002@2x

TOTAL COOKING TIME

0 '
Group 3978@2x

SERVES

0 '

Ingredients

For the osso buco

• 1kg osso buco (veal shanks)

• 1 GREEK at HOME cooking sauce for Classic Casserole “Kokinisto

• 70ml olive oil (approximately 3 tablespoons)

• 500ml water (approximately 2 cups)

For the saffron rice

• 250g rice

• 500ml chicken broth or water

• 50g butter

• A few strands of saffron

• Salt-pepper

Group 3983@2x

PREPARATION TIME​

0 '
Line 22@2x
Group 4002@2x

COOKING TIME

0 '
Line 22@2x
Group 3978@2x

SERVES

0

Cooking instructions

For the osso buco

1. Season the osso buco with salt and pepper, then sauté it in olive oil over high heat, turning on both sides until it browns.

2. Add the entire GREEK at HOME cooking sauce, about 2 cups of water (500ml), and mix well.

3. Cook covered over medium heat for approximately 2 hours, until the meat boils, and the sauce thickens. During this time, check the dish and add a little water if needed.

For the saffron rice

1. Rinse the rice thoroughly.

2. In a pot, melt the butter, add the broth, salt, pepper, and saffron. Just before it boils, add the rice. Cover and let the rice absorb the liquids. Do not stir at all.

Serving suggestion

Serve the osso buco with the saffron rice and pour the sauce over it.

Tip: If using a pressure cooker, cook for 50 minutes until the meat becomes tender.

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