Italian

Osso bucco alla milanese with saffron risotto

Name: Osso bucco alla milanese with saffron risotto
Yield: 4
Cuisine: /italian
Ingredients: 4 x 300g veal osso buco (veal shanks); Plain flour, to dust; 1/2 cup (125ml) extra virgin olive oil; 40g unsalted butter; 1 onion, finely chopped; 2 tbs tomato paste; 1/2 cup (125ml) white wine; 400g can crushed tomatoes; 3 cups (750ml) beef stock; 2 tbs finely chopped flat-leaf parsley; 2 tbs finely chopped oregano; 1/4 cup loosely packed flat-leaf parsley leaves, finely chopped; 4.00 garlic cloves, crushed; Finely grated zest of 1 lemon, plus extra lemon wedges to serve; 60g unsalted butter; 1 large onion, finely chopped; 400g carnaroli rice (from gourmet food shops and selected delis – substitute arborio rice; 1 pinch saffron threads; 1.2L hot vegetable stock; 2/3 cup (50g) finely grated parmesan, plus extra to serve

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https://healthimprovements.info/recipes/osso-bucco-alla-milanese-saffron-risotto/yzi0zs1g — Osso bucco alla milanese with saffron risotto

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by Sarah Cicolini

Jul 12, 2019

Veal falls away from the bone in this sumptuous dish.

4 x 300g veal osso buco (veal shanks)
Plain flour, to dust
1/2 cup (125ml) extra virgin olive oil
40g unsalted butter
1 onion, finely chopped
2 tbs tomato paste
1/2 cup (125ml) white wine
400g can crushed tomatoes
3 cups (750ml) beef stock
2 tbs finely chopped flat-leaf parsley
2 tbs finely chopped oregano

Gremolata

1/4 cup loosely packed flat-leaf parsley leaves, finely chopped
2 garlic cloves, crushed
Finely grated zest of 1 lemon, plus extra lemon wedges to serve

Risotto

60g unsalted butter
1 large onion, finely chopped
2 garlic cloves, crushed
400g carnaroli rice (from gourmet food shops and selected delis – substitute arborio rice
1 pinch saffron threads
1/2 cup (125ml) white wine
1.2L hot vegetable stock
2/3 cup (50g) finely grated parmesan, plus extra to serve

Method

1.

Place osso buco in a bowl and dust with flour to coat. Heat half of the oil in a large deep ovenproof frypan over high heat. Cook veal for 7-8 minutes, turning, until browned on all sides. Transfer to a plate. Wipe pan clean with paper towel and return to heat.
2.

Preheat oven to 160°C. Add remaining 1/4 cup (60ml) oil, butter and onion to pan. Cook, stirring, for 4-5 minutes or until onion begins to soften. Stir in tomato paste and cook, stirring, for 30 seconds to toast. Add white wine, scraping the bottom of the pan with a spoon, then add veal. Pour in the crushed tomatoes, beef stock and herbs. Season. Cover tightly with foil and braise in the oven for 3 hours-3 hours 30 minutes or until meat is falling off the bone.
3.

Meanwhile, for the gremolata, combine all the ingredients in a bowl and set aside until ready to serve.
4.

For the risotto, heat a large deep heavy-based saucepan over high heat. Add butter and heat for 30 seconds or until melted over the base of the pan. Add onion and garlic and cook, stirring, for 4-5 minutes or until softened.
5.

Stir in the rice and saffron. Season then cook, stirring, for 3-4 minutes or until rice is well coated in butter. Stir in the wine and cook until it is evaporated and absorbed by the rice. Reduce the heat to medium-low and gradually add the stock a ladleful at a time, stirring gently. Keep adding the stock and stirring until the rice is cooked. This will take about 20-25 minutes. Turn off the heat and add the parmesan. Season to taste and stir to combine.
6.

Divide saffron risotto among serving bowls, top with osso buco and scatter with gremolata and extra parmesan. Serve with lemon wedges alongside.