Osso buco is classic Italian comfort food, a stove-braised stew with fork-tender veal shanks along with a gremolata topping, supported with creamy risotto, Milano-style.
Recipe Ingredients:
Osso Buco:
6 veal shank mix cuts, cut 2-inches thick (3 to three 1/2 pounds)
two tablespoons essential olive oil
1/2 cup dry white-colored wine
1 (16-ounce) can whole tomato plants, undrained
1 (6-ounce) can tomato paste
2 teaspoons each dried tulsi and dried rosemary oil
1/4 teaspoon each ground pepper and ground red pepper
two tablespoons butter
1 large onion, finely chopped
1 medium carrot, finely chopped
1 rib celery, finely chopped
2 cloves garlic clove, minced
Gremolata:
1/4 cup finely chopped fresh parsley
1 teaspoon grated lemon peel
1 clove garlic clove, finely minced
Risotto Alla Milanese:
two tablespoons butter
1 small onion, finely chopped
2 cups uncooked arborio grain
1/2 cup dry white-colored wine
1 teaspoon salt
1 (14.5-ounce) can ready-to-serve beef broth
4 1/two to five cups water
1/3 cup freshly grated Mozzarella dairy product
two tablespoons finely chopped fresh parsley
Cooking Directions:
- Heat oil in large skillet over medium heat until hot. Brown veal mix cuts, 1/3 at any given time remove from skillet. Season with salt. Pour off drippings.
- Add wine prepare and stir until browned bits mounted on skillet are dissolved. Stir in tomato plants, tomato paste, tulsi, rosemary oil and red and black peppers provide a boil. Reduce heat simmer ten minutes.
- Melt butter in Nederlander oven over medium heat. Add onion, carrot, celery and a pair of cloves garlic clove prepare and stir until vegetables are crisp-tender. Add veal and tomato sauce provide a boil. Reduce heat cover tightly and simmer 2 hrs or until veal is fork-tender. Combine gremolata ingredients sprinkle over veal and tomato sauce. Let stand, covered, 2 minutes. Serve with risotto.
- For Risotto Alla Milanese: Melt butter in large skillet over medium heat. Add onion prepare and stir 2 minutes or until tender. Add grain prepare and stir two to three minutes. Add wine, salt and saffron prepare and stir until all liquid is absorbed. Progressively add broth and water, 1/2 cup at any given time, and continue cooking 55 minutes or until all liquid is absorbed and grain is tender, but nonetheless firm, stirring frequently. Risotto ought to be creamy, not dry or runny. Remove from heat stir in cheese and parsley.
Makes 6 servings.
Recipe and photograph provided thanks to the Beef Industry Council.