Osso Buco With Risotto Milanese Recipes

OSSO BUCO MILANESE

Steps:

• In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
• Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
• For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.
• In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
• In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese.
• Yield: 4 servings

OSSO BUCO WITH RISOTTO MILANESE

Steps:

• To make the osso buco, sprinkle some plain flour onto a plate and lightly dust the veal pieces.
• Heat the oil in a large lidded casserole over a high heat and add the veal in a single layer. Fry for 2-3 minutes on each side, until lightly golden then remove from the pan and set aside on a plate.
• Add the onion, carrot, leek, celery and garlic to the pan and fry over a medium heat for 3-4 minutes, until lightly golden. Add the thyme, bay leaves, peppercorns and a pinch of salt and mix well. Place the veal back on top of the vegetables in a single layer and pour over the wine. Cook until the wine has reduced by half, then add the stock and tomatoes and season with salt and pepper.
• Cover with a cartouche (a circle of baking paper) and a lid and simmer gently for 2 -3 hours, or until the meat is so tender that it falls off the bone easily.
• To make the risotto, heat the chicken stock in a large saucepan over a medium heat and keep warm.
• Heat the oil and butter in a medium sauté pan and fry the shallots for 2 -3 minutes. Add the garlic and fry for a further 2 minutes, then add the rice and saffron and stir well to coat the rice. Add the ehite wine and cook for a couple of minutes.
• Add the stock a ladle at a time, stirring constantly until all the liquid has been absorbed before adding another ladle. Continue until the rice is cooked, this should take about 15 -20 minutes. Add the Parmesan and butter to the risotto and season to taste with salt and pepper.
• To serve, mix the parsley, garlic, lemon zest, vinegar and oil together in a bowl.
• Divide the risotto between 4 plates and top with the veal pieces and a drizzle of the parsley dressing.

OSSO BUCCO WITH RISOTTO MILANESE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350°F. Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl or plate combine the flour with salt and pepper and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, working in batches if necessary, 6 to 8 minutes. Remove the shanks and set aside. In a Dutch oven, with a lid, add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, bay leaves, thyme, rosemary, salt and pepper and tomato paste and cook for 1 minute. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan. Add the stock, and bay leaves, and bring to a boil on the stovetop. Return the meat to the Dutch oven, nesting them together; add the bay leaves. Cover the Dutch Oven and transfer to the oven. Cook for about 2 1/2 hours, or until the shanks are very tender. To finish the recipe, I remove the bay leaves (of course). Taste the sauce and add salt and pepper, to taste. To thicken the sauce, I use about 2 Tablespoons of cornstarch, whisked with about equal water. It is SLOWLY added in, a bit at a time, until it reaches the thickness that I like. Serve immediately, 1-2 shanks per person. Serve with either orzo, polenta or my personal favorite-Risotto. For a Risotto recipe, copy and paste this link: http://www.keyingredient.com/recipes/12139042/risotto-milanese/