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Osso Buco with Risotto alla Milanese




Source of Recipe


williams-sonoma






Recipe Introduction


Winter evenings call for hearty braises that fill the house with their rich, tantalizing aromas. This recipe for Osso Buco is traditional to Milano, where veal shanks are slowly simmered until fork tender, then topped with gremolata (a fresh herb-and-citrus garnish). Serve it with risotto, the classic accompaniment.





List of Ingredients



• 3/4 cup unbleached all-purpose flour
  
• Salt and freshly ground pepper, to taste
  
• 6 veal shanks, about 6 lb. total, cut crosswise 1 inch thick
  
• 3/4 cup extra-virgin olive oil
  
• 1 yellow onion, coarsely chopped, plus 1/2 cup finely chopped onion
  
• 1 carrot, peeled and diced
  
• 1 celery stalk, diced
  
• 2 garlic cloves, minced
  
• 1 1/2 cups dry red wine
  
• 11 cups meat stock
  
• 3 cups Arborio or Carnaroli rice
  
• 1 cup dry white wine
  
• 2 pinches of saffron threads soaked in 1/4 cup warm meat stock
  
• 4 Tbs. (1/2 stick) unsalted butter
  
• 1 cup grated Parmigiano-Reggiano cheese
  
• Gremolata (see bottom) for serving
  






Instructions



1. Put the flour in a wide, shallow bowl and season with salt and pepper. Dredge the veal shanks, coating them evenly and shaking off the excess flour. In a large, heavy fry pan over medium-high heat, warm 1/2 cup of the olive oil. Add the veal and brown for about 4 minutes per side. Transfer to a plate.
   
2. Return the pan to medium heat, add the coarsely chopped onion, carrot, celery and garlic and saut� until softened, 3 to 4 minutes. Add the red wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Increase the heat to high and cook until the liquid is thickened and reduced by half, 3 to 4 minutes. Add 5 cups of the stock and bring to a boil. Reduce the heat to low, return the veal to the pan, cover and simmer, turning occasionally, for 1 hour. Uncover and cook until the veal is tender, about 30 minutes more.
   
3. Meanwhile, in a saucepan over medium heat, bring the remaining 6 cups stock to a gentle simmer and maintain over low heat. In a large, heavy saucepan over medium heat, warm the remaining 1/4 cup oil. Add the finely chopped onion and saut� until softened, 4 to 5 minutes. Add the rice and stir until each grain is translucent with a white dot in the center, 3 to 4 minutes. Add the white wine and stir until completely absorbed.
   
4. Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve about 1/4 cup stock to add at the end.
   
5. When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the saffron mixture. Stir in the butter, cheese and the reserved stock. Season with salt and pepper. Transfer the risotto to a warmed platter. Top with the veal shanks, sprinkle with the gremolata and serve immediately.
   






Final Comments


Serves 6.

To make the gremolata, in a small bowl, combine 1⁄2 cup minced fresh flat-leaf parsley, the finely grated zest of 1 lemon and 2 garlic cloves, minced, and stir to blend. Gremolata also complements other veal dishes, such as pasta with veal sauce, or vegetables like green beans. Makes about 1⁄2 cup.