For the osso buco:
4 veal osso buco (veal shanks),
weighing ¾ to 1 lb. each, tied around
with butcher twine
1 small Spanish onion, peeled,
small dice (1/2” dice)
2 celery stalks, small dice (1/2” dice)
3 small carrots, small dice (1/2” dice)
¼ cup pure or extra virgin olive oil
2 tablespoons unsalted butter, divided
1 ½ cups white wine (may use red wine)
3 ½ cups beef or chicken stock
½ cup all purpose flour,
used for flouring the veal
3 sprigs rosemary
6 sprigs thyme
¼ cup Italian Parsley, chopped
2 tablespoons lemon zest, minced
3 bay leaves
3 whole cloves
1 cinnamon stick
12 cloves garlic, whole, unpeeled
2 cloves garlic, minced
2 tablespoons tomato paste (optional)
kosher salt, to taste
fresh cracked black pepper to taste
For the risotto:
1 cup white wine
1 cup Arborio rice
3cups chicken stock
1/3 cup Grana Padano or Parmigiano Reggiano, freshly grated
1 medium sized shallot, minced
to taste saffron
2tablespoons unsalted butter
2 oz extra virgin olive oil
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Directions
Method for the risotto:
- Place a medium sized pot over medium heat, add half of the oil and butter with the shallot. Cook the shallot until transluscent.
- Now add the rice and sauté one minute, add the white wine and cook until completely evaporated.
- Add 1 cup of chicken stock and reduce, constantly stirring with a wooden spoon. Repeat with the next 2 cups of chicken stock, adding in a few pinches of saffron. This process should take roughly 20 minutes and the rice should have absorbed most of the liquid, leaving a creamy looking risotto base.
- To finish the risotto, take off the heat, add the remaining olive oil, butter and all of the grated cheese stirring in with the wooden spoon.
Method for the osso buco:
- Heat oven to 325 degrees. At the same time place a medium sized braising pan (roasting pan) over medium-high heat.
- Add the olive oil to the pan and heat until smoking.
- Season the veal shanks with kosher salt and black pepper, then dredge in the flour, shaking of the excess.
- Add the veal shanks to the pan and sauté on all sides until browned on all sides about 7 minutes, adding 1 tablespoon of the butter the last minute of sautéing.
- Remove the shanks, add the celery, onion, carrots and whole garlic to the pan. Turn the heat down to medium and sauté for about 3 minutes. Next add the mushrooms and sauté for 5-7 minutes more. Now add the tomato paste, mixing it in well, continue to sauté for 2-3 minutes.
- Add the white wine, cinnamon stick, cloves, bay leaves, thyme, rosemary, and potatoes. Reduce the wine down by half then add the stock. Next turn down the heat to medium-low. Bring to a simmer, cover the pan and place in the oven.
- Cook the shanks for about 1 ½ -2 hours in the oven, turn the veal every 25 minutes. Remove from the pan from the oven. Remove the shanks from the liquid and hold to the side.
- Place the pan back over medium heat and reduce. Strain and season the sauce with kosher salt and black pepper and finish with the remaining butter.
- Take the shanks and remove the meat from the bone in large chunks, place into the strained sauce.
- Take the bones and scoop out any marrow from inside and add to the sauce.
- Now take the minced garlic, minced lemon zest and chopped parsley and mix together in a small bowl. Place some rirotto on a plate, spoon over some of the osso bucco with the sauce. Serve and enjoy!
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