Osso Buco + Risotto Milanese
A classic Italian pairing. This may be one of my favorite things I’ve made/eaten so far.
Veal shanks – 5
Onion – 2
Celery – 5
Carrot – 4
Garlic
White wine – 2 cup
Tomato paste – 4 tbsp
Rosemary – 2 sprig
Thyme – 2-3 sprigs
flour – 1 cup
Chicken/beef stock – enough to cover, quart or more
Gremolata
Italian parsley – 1/2 a bundle
Garlic – 1 grated
Lemon – 1
Salt – to taste
Olive oil – 2 tbsp
Risotto Milanese
Carnaroli rice – 250 g
Butter – 60 g
Shallot – 1
Chicken stock – 1 L
Parmesan – 40 g
Saffron – 15-20 pistils
Salt – to taste
Olive oil – 2 tbsp
Osso buco
1. Tie the shanks with twine. This will keep its shape and attach it to bone while cooking. Salt and pepper all sides, coat in flour. Sear till golden brown in Deep pan
2. Remove shanks. Add more oil and add mirepoix and garlic. Saute until soft. Add white wine and reduce 80% of its volume. Add tomato paste and mix.
3. Return shanks back, cover with stock and bring to simmer. Add thyme. Transfer to 180C oven for 3 hours.
4. After time, remove shanks carefully. Strain liquid into different pot and reduce till thick. Return the shanks back in and rewarm and baste.
5. Mix the parsley, lemon zest, garlic, olive oil, salt, in mixing bowl. Reserve
Risotto
1. In saucepan, add oil and sweat shallots. Add the rice and toast till translucent. Add ladle of stock. Add the saffron, mix. Slowly add stock one ladle at a time, until al dente. About 15 mins. Turn off heat, and add butter and cheese. Mix and let sit a minute.
Serve all together
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