Veal Osso Buco with Gremolata and Risotto alla Milanese

Veal Osso Buco with Gremolata and Risotto alla Milanese

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Credit: Pietro Vitelli, CCE
Sizzle, Spring 2014

Ingredients

Osso Buco
4 veal shanks, cut 2½ inches
Salt and pepper, to season
Flour, to coat
4 T. butter
1 cup small-diced onion
½ cup small-diced celery
½ cup small-diced carrot
1 garlic clove, sliced
¼ cup olive oil
1 cup dry white wine
1½ cups white stock
2 bay leaves
1 sprig fresh thyme
1½ cups canned tomatoes, peeled, chopped
Salt and pepper, to taste

Gremolata
1 T. finely chopped lemon peel
1 t. minced garlic
3 T. chopped parsley
2 anchovy fillets, finely chopped

Risotto alla Milanese
3 cups chicken stock
2 T. butter
2 oz. onion, minced
¼ cup veal bone marrow, sliced
1 cup arborio rice
¼ cup white wine
1/8 t. crushed saffron
2 T. butter, softened
¼ cup Parmesan cheese
Salt and pepper, to taste

Instructions

Osso Buco
1. Preheat oven to 350°F. Tie veal shanks firmly with butcher’s twine. Season with salt and pepper; dredge in flour.

2. Heat large skillet; add enough olive oil to cover bottom of pan and brown veal shank. Turn on all sides; add oil, as needed.

3. Select shallow braising pan large enough to fit veal shanks snuggly. Place pan on moderate heat;
melt butter. Add onion, celery, carrot and garlic. Stir occasionally for about 10 minutes until vegetables achieve a little color. Reserve.

4. Add browned veal shanks to braising pan. Deglaze skillet with wine; remove fond. Add deglazed fond, stock, tomatoes, thyme and bay leaves to braising pan. Bring to a boil.

5. Cover and place in oven for approximately 2½ hours or until fork-tender (larger shanks may take longer). To check for tenderness, insert clean fork through veal shank meat. There should be no resistance.

6. Once tender, carefully remove osso buco from braising pan. Reserve, covered.

7. With spoon, push sauce though chinois into saucepan. Reduce by half.

8. Season; reserve.

Gremolata
Method: Combine all ingredients; reserve for service.

Risotto alla Milanese
1. In saucepot, bring chicken stock to a simmer; keep over low heat.

2. In saute pan on medium heat, melt butter. Sweat onion (no color).

3. Once onion is translucent, add sliced bone marrow and rice. Stir rice to coat with fat.

4. Add wine; continue to stir until absorbed.

5. Gradually add stock in 2- to 3-oz. increments. Stir rice continuously until stock is absorbed.

6. Add saffron; add another 2-3 oz. stock. Stir until absorbed. Continue process until rice is cooked al dente. Finish rice with softened butter and Parmesan cheese; season with salt and pepper.

To serve:
1. Place one portion risotto alla Milanese on bottom of casserole dish.

2. Place osso buco on top of risotto, sauce, and top with gremolata and bone marrow.

3. Serve with bone marrow fork.

Sizzle - Spring 2014 Issue

Yield

4 servings

Tags

Beef, Main Dish, Sizzle

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