Osso Bucco, Risotto Milanese

Osso Bucco

Ingredients

• 1/2 cup flour
• Salt and pepper, to taste
• 4 pieces veal shank with bone
  
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 onion, chopped
• 1/2 cup celery, finely chopped
• 1/2 cup carrots, finely chopped
• 4 cloves garlic, coarsely chopped
• 2 bay leaves
• 3 tablespoons fresh Italian parsley, finely chopped
• 1 cup dry Marsala
• 2 cups veal or chicken stock
• 2 tomatoes, chopped
• Saffron Risotto, recipe follows

GREMOLATA:

• Grated rind of 1 lemon
• Grated rind of 1 orange
• 2 garlic cloves, minced
• 2 tablespoons fresh Italian parsley, chopped

Directions

Dredge the veal shanks in the flour with salt and pepper and tap off any excess. Heat the oil and butter and brown the shanks on all sides. Remove from pan. Heat oven to 180 deg.

Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened & lightly browned. Add some salt to let it sweat a little. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the meat to the pan, add the stock and tomatoes, drizzle with olive oil. Cover, move pan to oven and cook for about 1.5-2 hours or until the meat is tender. Check the meat a few times during cooking to keep it covered with the sauce. Remove the cover, bake for 10 minutes to reduce the sauce a bit if necessary.

For gremolata: combine all ingredients together in a small bowl. Sprinkle the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.

Risotto Milanese

• 2 Tb olive oil
• 1/2 big winter carrot (a 250 g), in blocks
• 3 celery sticks, in blocks
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 4 veal shin bones with marrow
• 50 g butter
• 2 shallots, chopped
• 300 g risotto rice
• 0.1g saffron
• 50 g Parmesan, grated

Instructions

Saute the carrot, celery and onion in olive oil until softened but not browned. Add the garlic, bones and 1.5 L water. Bring the the boil and let simmer for 1.5 hours. Sieve the boullion and season with salt. Keep the boullion on the boil and reserve the bones. Heat 25g butter in a heavy pan and saute the shallots until softened. Add the rice, saffron and scoop out the marrow and stir until fragrant. Add the boullion in the usual way to make risotto (spoon-by-spoon and stirring) until the rice is al dente. Turn off the fire and stir in the parmesan and a little more boullion. Cover and let stand for 5 min. Stir through more boullion to make it extra creamy and serve.