Lamb Osso Buco and Sweet Potato Risotto Recipe

Mike Loayza is US Wellness Meats Featured Chef for May 2024. Mike reminds us that when we’re making a meal with multiple dishes, we shouldn’t waste anything. The stock from the Lamb Osso Buco that cooks down makes a wonderful stock for the risotto. If you follow along with the video, Mike prepares an entire meal of Osso Buco, Risotto, Chicken Sausage, Spaghetti Squash and Braunschweiger Deviled Eggs as an appetizer. It’s the whole meal deal!

By Mike Loayza | Film Maker (and sometimes Chef)  

Serves: The Family

USWM Shopping List: Lamb Osso Buco, Chicken Stock, Anchor Butter

Ingredients:

• Lamb Osso Buco
• Water
• pinch of Rosemary
• pinch of Oregano
• 1 garlic clove minced
• 1/2 tsp Pink Salt
• fresh parsley to taste
• grated pecorino cheese to taste

Sweet Potato Risotto – Ingredients:

• 3 cups Organic Chicken Stock or water
• 2 cups Short Grain Italian Arborio Rice
• 1 cup Pinot Grigio white wine
• 1 tbsp grass-fed butter
• 1 white onion (diced)
• pinch of oregano
• pinch of rosemary
• 1 cup of stock from the osso buco
• 2 cups sweet potato puréed.
• pinch of pink salt
• pinch of black pepper
• 1 tsp of ceylon cinnamon

Instructions:

Osso Buco

1. Add Osso Buco to Instant Pot. Cover Osso Buco with water.
2. Add Rosemary, Oregano, and Salt to the Osso Buco.
3. Set to Meat / Stew and pressure cook for 1 hr.

Risotto

1. Add butter to stock pot and bring to medium heat.
2. Dice white onion and sauté / caramelize with butter in the stock pot.
3. Rinse Arborio rice. Add rice to the stock pot to brown with caramelizing onion.
4. Stir frequently. Risotto requires a lot of stirring. Add minced garlic, rosemary, and oregano.
5. Add one cup of Pinot Grigio white wine and one cup of water, and continue stirring. The rice should be covered with liquid.
6. Raise the heat to medium-high and continue stirring. Risotto requires patience and presence. Pay attention and stir as it cooks to get the right consistency.
7. Once the liquid has reduced and the rice is plumping up, add a cup of stock from osso buco. Continue to stir and reduce. The total time for stirring and reducing should be 20-25 minutes. When the rice releases its starch and becomes almost pudding or porridge-like, you know it’s nearly done, but you still want the rice to be al dente or slightly firm with just a slight amount of bite.
8. Once the liquid has reduced and the risotto is nearly porridge-like, add 2 cups of puréed sweet potato.
9. Add a pinch of salt and pepper.
10. Serve Osso Buco and Risotto with parsley to taste, and Pecorino cheese grated over the top.
11. Enjoy!

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This lamb recipe is delicious and delicate, perfect for impressing guests. We couldn’t wait to get home and test this playful bonus recipe: Braunschweiger Devil Eggs. Wow, are they fantastic! Check out the US Wellness Meats Discover Blog for more great recipes!