Osso Buco with Rice

Ingredients for the Osso Buco

• 4 pieces of osso buco
• 3 tablespoons olive oil
• 1 large carrot, sliced
• 1 large onion, coarsely chopped
• 2 garlic cloves, sliced
• 1 stalk celery, finely chopped
• 2 bay leaves
• 1 sprig rosemary
• 1 sprig thyme
• 1 tablespoon tomato paste
• 1 cinnamon stick
• 2-3 cloves
• Salt
• Pepper
• Sweet paprika
• 100 g white wine
• 400 g water

Instructions for the Osso Buco

1. In a large pot, heat the olive oil and sear the osso buco on both sides over high heat until browned. Remove from the pot and set aside in a bowl.
2. In the same pot, add the onion, garlic, celery, and carrot, and sauté for about 2-3 minutes until softened.
3. Add the tomato paste and sauté briefly.
4. Add all the spices, stir, deglaze with the white wine, and let it cook for 2-3 minutes until the wine evaporates.
5. Return the osso buco to the pot, add the water, cover with a lid, and simmer gently for about 2 hours until the meat is tender. Add more water if needed during cooking.

For the Rice

• 300 g rice
• 1 red bell pepper, finely chopped
• 700 g water
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt

Instructions for the Rice

1. In a low pot, heat the olive oil and sauté the onion and bell pepper for 2 minutes.
2. Add the rice, water, and salt, then cook over medium heat for about 20 minutes until the rice is tender and has absorbed the liquid.
3. If you prefer softer rice, add a bit more water. Just before turning off the heat, add the butter, stir until melted, and remove from heat.

Enjoy your osso buco with perfectly cooked, flavorful rice!