Osso Bucco With Risotto Milanese Recipe 465 Food

TRADITIONAL OSSO BUCO

Steps:

• Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
• Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
• In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

OSSO BUCO MILANESE

Steps:

• In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
• Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
• For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.
• In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
• In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese.
• Yield: 4 servings

OSSO BUCO WITH RISOTTO MILANESE

Steps:

• To make the osso buco, sprinkle some plain flour onto a plate and lightly dust the veal pieces.
• Heat the oil in a large lidded casserole over a high heat and add the veal in a single layer. Fry for 2-3 minutes on each side, until lightly golden then remove from the pan and set aside on a plate.
• Add the onion, carrot, leek, celery and garlic to the pan and fry over a medium heat for 3-4 minutes, until lightly golden. Add the thyme, bay leaves, peppercorns and a pinch of salt and mix well. Place the veal back on top of the vegetables in a single layer and pour over the wine. Cook until the wine has reduced by half, then add the stock and tomatoes and season with salt and pepper.
• Cover with a cartouche (a circle of baking paper) and a lid and simmer gently for 2 -3 hours, or until the meat is so tender that it falls off the bone easily.
• To make the risotto, heat the chicken stock in a large saucepan over a medium heat and keep warm.
• Heat the oil and butter in a medium sauté pan and fry the shallots for 2 -3 minutes. Add the garlic and fry for a further 2 minutes, then add the rice and saffron and stir well to coat the rice. Add the ehite wine and cook for a couple of minutes.
• Add the stock a ladle at a time, stirring constantly until all the liquid has been absorbed before adding another ladle. Continue until the rice is cooked, this should take about 15 -20 minutes. Add the Parmesan and butter to the risotto and season to taste with salt and pepper.
• To serve, mix the parsley, garlic, lemon zest, vinegar and oil together in a bowl.
• Divide the risotto between 4 plates and top with the veal pieces and a drizzle of the parsley dressing.

RISOTTO MILANESE

Steps:

• Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
• Add the saffron to the hot chicken stock; the stock should turn bright yellow.
• Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
• Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
• Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.

SLOW BRAISED HERITAGE OSSO BUCO AND RISOTTO ALLA PARMIGIANO

Steps:

• For the osso buco: Preheat the oven to 375 degrees F.
• Season the pork shanks liberally with salt and pepper. In an oven-safe large heavy-bottomed pot or Dutch oven, heat the blended oil over medium-high heat to nearly smoking. Sear the shanks on all sides until deeply caramelized and browned, about 10 minutes. Remove to a plate and reserve.
• Reduce the heat to medium and carefully remove any excess oil from the pot; only about 1 tablespoon is needed. Cook the carrots, onions, celery, garlic and anchovies over medium heat until the vegetables are translucent and fragrant, about 10 minutes. Stir in the rosemary, sage and thyme. Add the canned tomatoes and allow to cook until the tomatoes are a rust color (this draws the sweetness out of the tomatoes), 12 to 15 minutes.
• Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm. Bring the wine to a boil in a small saucepan, then reduce the heat and keep warm.
• Return the shanks to the pot and nestle them at the bottom. Pour the chicken broth and wine over the shanks and vegetables. Cover with a lid and braise in the oven until fork-tender, about 4 hours.
• For the risotto: Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm. Bring the wine to a boil in a saucepan, then reduce the heat and keep warm.
• Heat the oil and 2 tablespoons butter in a pot over medium heat until the butter melts. Add the onions and cook just until translucent; do not allow the onions to become golden. Using a wooden spoon, add the arborio rice and toast in the butter, oil and onions for a few minutes.
• Add the wine and allow the rice to soak it up and release its creamy starch into the pot. When the rice is nearly dry, add enough of the warm chicken broth to cover (about 3/4 cup) and cook, stirring, until the rice soaks it up. Repeat the process of adding broth and stirring as needed until the rice is tender and dry, 20 to 30 minutes.
• To finish the risotto, stir in a few pats of cold butter and the Parmigiano. Spoon the risotto into bowls, top with the osso buco and the braising liquid.

OSSO BUCCO ALLA MILANESE

Steps:

• Cut two veal shanks into 2-inch pieces.
• Roll shanks in flour and saute in butter over high heat until brown on all sides.
• Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary.
• Reduce heat, cover and braise for 10 minutes.
• Add white wine. Cover and gently simmer for 2 ho urs.
• The liquid should barely cover the meat. Just before serving, stir in the gremolada.
• This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice.

OSSO BUCO ALLA MILANESE

Steps:

• Melt the oil in a heavy casserole large enough to hold the veal in a single layer. Dust shank pieces with flour and lightly brown on all sides over medium heat. You may find the browning easier if you do not put all the shanks in the pan at once. Do not allow them to become dark or blackened. Remove the shanks from the casserole and lower heat.
• Preheat oven to 350 degrees.
• To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften. Add garlic and saute a minute longer. Add wine and cook over medium-high heat, scraping the pan until all the brown bits clinging to it have dissolved. Stir in the tomatoes, stock and thyme.
• Return the shanks to the casserole, basting with the sauce. Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender when pierced with a fork. Baste the shanks several times during baking.
• Remove shanks to a serving dish and keep warm. Taste sauce and season with salt and pepper if necessary. If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.
• Pour sauce over the shanks and top with a little of the gremolata. Pass the rest on the side.

OSSOBUCCO

Steps:

• Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
• Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
• Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
• Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
• Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).