Osso Buco + Risotto Milanese

Osso Buco + Risotto Milanese A classic Italian pairing. This may be one of my favorite things I’ve made/eaten so far. Veal shanks - 5 Onion - 2 Celery - 5 Carrot - 4 Garlic White wine - 2 cup Tomato paste - 4 tbsp Rosemary - 2 sprig Thyme - 2-3 sprigs flour - 1 cup Chicken/beef stock - enough to cover, quart or more Gremolata Italian parsley - 1/2 a bundle Garlic - 1 grated Lemon - 1 Salt - to taste Olive oil - 2 tbsp Risotto Milanese Carnaroli rice - 250 g Butter - 60 g Shallot - 1 Chicken stock - 1 L Parmesan - 40 g Saffron - 15-20 pistils Salt - to taste Olive oil - 2 tbsp Osso buco 1. Tie the shanks with twine. This will keep its shape and attach it to bone while cooking. Salt and pepper all sides, coat in flour. Sear till golden brown in Deep pan 2. Remove shanks. Add more oil and add mirepoix and garlic. Saute until soft. Add white wine and reduce 80% of its volume. Add tomato paste and mix. 3. Return shanks back, cover with stock and bring to simmer. Add thyme. Transfer to 180C oven for 3 hours. 4. After time, remove shanks carefully. Strain liquid into different pot and reduce till thick. Return the shanks back in and rewarm and baste. 5. Mix the parsley, lemon zest, garlic, olive oil, salt, in mixing bowl. Reserve Risotto 1. In saucepan, add oil and sweat shallots. Add the rice and toast till translucent. Add ladle of stock. Add the saffron, mix. Slowly add stock one ladle at a time, until al dente. About 15 mins. Turn off heat, and add butter and cheese. Mix and let sit a minute. Serve all together

Unbalanced

% Daily Values based on a 2,000 calorie diet