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Osso Buco with Risotto alla Milanese
A traditional garnish for osso buco, gremolata is sprinkled over the veal shanks at the end of cooking or is offered at the table to season individual portions of the finished dish. The heat releases the oils from the gremolata, distributing its fresh flavor.
Osso Buco with Risotto alla Milanese
• 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 for
serving
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.
Return the pan to medium heat, add the coarsely chopped onion, carrot, celery and garlic and sauté 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.
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 sauté 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.
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.
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.
Serves 6.
Gremolata
• 1⁄2
cup minced fresh flat-leaf parsley
•
Finely grated zest of 1 lemon
• 2
garlic cloves, minced
In a small bowl, combine all ingredients 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.