Osso Buco in a rich sauce with Risotto Milanese

Osso Buco in a rich sauce with Risotto Milanese – This is a dish that practically cooks itself. You have to dedicate 18 minutes to the risotto, but it’s a small price to pay for such goodness.

 

 

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Ingredients – Osso Buco in a rich sauce with Risotto Milanese

2 TB olive oil
sea salt and white pepper
4 veal shanks
1 large onion
4 carrots
1 celery stalk
1/4 cup white wine
1 bay leaf
1 tsp minced rosemary
1 tsp minced garlic
32 oz beef stock
1tsp finely minced orange zest

Method – Osso Buco

In a deep frying pan or large pot, heat the olive oil over high heat. Generously salt and pepper both sides of the veal shanks. Brown over high heat on both sides. Remove to a plate. Dice onion and peel and slice carrots, dice celery (all about 1/4 inch in width). Toss veggies in pan and turn down heat to medium. Saute until onions are translucent. Add wine and scrape the yummy bits off the bottom of the pan. Add the shanks, bay leaf, rosemary and garlic. Add the stock and bring up to a simmer. Cover and let simmer for about 2 hours. Remove the shanks and keep warm. Add orange zest. Reduce, reduce, reduce the sauce over high heat by 75% until it is thickened slightly. Serve the sauce over the shanks.

Ingredients – Risotto Milanese

1 medium onion
2 TB olive oil
4 TB of butter, divided
1 cup of Arborio rice
1 cup of white wine
4 -5 cups of chicken stock
1 generous pinch of saffron
1/2 to 1 tsp of sea salt, to taste
1/2 cup of parmesan

 

Method

Dice the onion into small dice. In a large saucepan, heat the olive oil and 2 TB of butter over high heat. When hot, add the onion. Saute for about 5 minutes. Add the rice and let it almost toast slightly for a couple of minutes, stirring in the pot with a wooden spoon. Add the white wine and stir until absorbed. Add stock, 1 cup at a time, stirring until absorbed. After the first cup, add the saffron. When the rice is tender, but not overdone (a little softer than al dente) take it off the heat. It should be slightly soupy because it will continue to absorb the stock. Add the parmesan. Stir. Add the remaining butter and stir until melted. Serve immediately. It is great with the veal shanks and sauce served over it.

 

 

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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