Osso Buco & Risotto Milanese

Ingredients

• 4 veal shanks (thick cut)
• 0.5 cup all-purpose flour (for dredging)
• 3 tbsp olive oil (divided for searing and risotto)
• 2 cups mirepoix (finely diced onion, carrot, and celery)
• 2 tbsp tomato paste
• 1 cup dry white wine
• 4 cups veal stock (or beef stock; divided for braise and risotto)
• 4 cloves garlic (smashed for braise, minced for gremolata)
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 0.5 cup fresh parsley (finely chopped)
• 1 tbsp lemon zest
• 1 tsp saffron threads (lightly crushed)
• 2 shallots (finely minced)
• 1.5 cups Carnaroli rice (or Arborio rice)
• 3 tbsp unsalted butter (cold, cubed)
• 0.5 cup Grana Padano cheese (grated)
• salt (to taste)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Season the veal shanks with salt and dredge them lightly in flour, shaking off any excess.

3. 3

   In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the veal shanks and sear until deeply browned on all sides. Remove the shanks and set aside.

4. 4

   In the same pot, add the mirepoix (diced onion, carrot, and celery) and sauté until softened.

5. 5

   Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.

6. 6

   Deglaze the pot with white wine, scraping up any browned bits (fond) from the bottom.

7. 7

   Return the veal shanks to the pot. Pour in enough veal stock to come about halfway up the sides of the meat.

8. 8

   Add smashed garlic cloves, rosemary, and thyme sprigs.

9. 9

   Place a cartouche (a parchment paper lid) directly over the meat and liquid to keep the moisture in, then cover the pot with its lid.

10. 10

    Transfer to the oven and braise for approximately 2.5 hours, or until the meat is fork-tender and falling off the bone.

11. 11

    While the meat braises, prepare the gremolata by mixing finely chopped parsley, lemon zest, minced garlic, salt, and a drizzle of olive oil in a small bowl. Set aside.

12. 12

    Prepare the saffron infusion for the risotto: Lightly crush the saffron threads and add them to a small amount of hot stock. Let infuse for at least 20 minutes.

13. 13

    To start the risotto, sauté minced shallots in olive oil in a wide pan until translucent.

14. 14

    Add the Carnaroli rice and toast for 2 minutes until the edges are translucent.

15. 15

    Add the hot stock one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next.

16. 16

    Halfway through cooking the rice, stir in the saffron-infused stock.

17. 17

    Once the rice is al dente and creamy, remove from heat.

18. 18

    Perform the 'mantecatura': Vigorously stir in the cold cubed butter and grated Grana Padano until fully emulsified and glossy.

19. 19

    Once the veal is finished, remove it from the oven. Glaze the shanks with the reduced braising liquid.

20. 20

    Serve the veal shanks over a bed of the saffron risotto and top generously with the fresh gremolata.

Notes

A cartouche is a circle of parchment paper used to cover the surface of a stew or braise to prevent a skin from forming and to control evaporation. If you don't have veal stock, a high-quality beef stock is a suitable substitute.

Nutrition per serving

• main
• dinner
• Italian
• braised
• veal
• risotto
• saffron
• gremolata