Osso Buco on Saffron Risotto
Two for the Valentines’ dinner and two because, if you’re making two, you might as well make four. We serve them on saffron risotto, ricotta gnocchi or simple homemade fettuccine.
Author: Dina Marsillo & Sian Burns
Recipe type: Main
Serves: 4
Ingredients
- 4 veal shanks (cut 2″ thick) ½ cup
- finely chopped trimmed celery
- 2 bay leaves
- 2 teaspoons tomato paste
- 4 whole cloves
- 1 cup chopped canned pear or plum tomatoes
- 1 sprig fresh rosemary
- 2 cups white wine
- 1 orange
- about 8 cups hot chicken stock
- 1 lemon
- fresh ground black pepper
- 1 tablespoon coarse sea salt
- 1 cup or so of flour (for dredging)
- ½ cup vegetable oil
- ¼ cup extra-virgin olive oil
- 2 cups finely chopped onion
- ½ cup peeled and shredded carrot
Instructions
- Directions
- With shank lying flat, tie twine around meat horizontally to hold the meat to bone. Tie tight and trim the ends.
- Cut a piece of cheese cloth to wrap up bay leaves, cloves and rosemary, tie package with twine
- Shave broad pieces of orange and lemon peel, being careful not to get the pith, squeeze and strain juice from orange
- Salt the shanks lightly just before browning and dredge on all sides in a heavy bottomed shallow pot heat vegetable oil over medium-high heat.
- Shake excess flour and place meat in pot, cut side down, let them sizzle for 4 to 5 minutes, until the shanks are nice and brown, do the same to the other side.
- Brown fat on round edges as well, then remove to plate
- Pour any excess oil out of the pot, leave crispy bits on bottom
- Pour in olive oil over medium-high heat and add onions, stir around for a couple minutes while scraping bits off the bottom of the pot
- Stir in carrots and celery and cheese cloth package, stir until vegetables sizzle and soften
- Clear a spot on the bottom of the pot and add tomato paste, cook the paste for a minute or two and stir in to the vegetables
- Add the tomatoes, stir and bring to boil
- Turn heat to high and pour in the wine, boil for a few minutes to evaporate the alcohol
- Pour in orange juice and about 6 cups of hot stock
- Add citrus peel and a bit of salt and bring to a boil
- Put the shanks back in the pot cut side down, add enough hot stock to cover them
- Cover the pot and lower the heat so the sauce is simmering, but not boiling ~cook for an hour or so, covered, keep an eye that the sauce covers the meat (add stock if needed)
- Turn the shanks so they cook evenly
- Cook uncovered for another hour or more at a bubbling simmer, adjust the eat to maintain constant concentration of the sauce
- Gently turn the shanks so they cook evenly and don’t dry out
- Cook about 3 hours in all ~shanks are done when thickest part is tender when pierced and the sauce is thick and reduced below the top of the shanks
- Gently remove shanks and cut off twine
- Strain sauce through a sieve, making sure to get all the good juices ~taste the sauce and adjust the seasoning
- Serve the osso buco on pasta or risotto and spoon sauce over top
Notes
Recipe Source : Dina Marsillo & Sian Burns Nostra Cucina, the Back Door Corp. www.nostracucina.com 3-31 Manitou Dr., Kitchener, N2C 1K9 519 748 0504
(Visited 119 times, 1 visits today)
Posted in 
Tags: Leave a Reply
Veal Cookbook Guide
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.
Veal Cookbook
Feedburner
