We got to enjoy “mini” versions of this at the Antinori Wine Dinner last night!
Ossobuco alla Milanese Recipe Courtesy of Bice
Time: 3 hours
2-3 tablespoons vegetable oil
4 veal ossobuco shanks, about 16 ounces each
1 cup flour
3 tablespoons olive oil
2 cloves of garlic, minced
1 lb onions, diced
1/2 lb carrots, diced
1/2 lb celery, diced
salt and pepper to taste
3 bay leaves
4 ounces dried porcini mushrooms, soaked in hot water for 20 minutes and chopped
8-ounce can whole tomatoes
1 cup white wine
1/2 quart chicken broth
1 quart beef or veal demi-glace
2 tablespoons olive oil
1 shallot, minced
8 ounces dried risotto
1/2 cup white wine
salt and pepper to taste
1 teaspoon saffron, finely chopped
1 quart chicken or vegetable broth
2 ounces unsalted butter
4 ounces Parmesan cheese
1/2 cup extra virgin olive oil
1 tablespoon orange rind
1/2 tablespoon lemon rind
1 tablespoon parsley, finely chopped
1 tablespoon rosemary, finely chopped
1 garlic clove, minced
Note: Add a sprig of Rosemary to each shank as a decorative garnish when plating.
Combine all ingredients together and set aside until needed.
Preheat oven to 350 degrees.
Set a sauté pan over medium-high heat and add vegetable oil. Season the veal with salt and pepper and coat with flour on each side. Add the osso bucco to the pan and sear on all sides.
In another pan over medium-high heat, add olive oil. Add the garlic and sauté until golden brown. Add the onion and cook until the onion is translucent. Add the carrot and celery. Season with salt and pepper and add the bay leaves.
Set the veal on top of the vegetables. Add the chopped porcini mushrooms and squeeze the tomatoes into the pan to break them up. Add white wine, salt and pepper. Cook until the alcohol evaporates, then add the chicken broth and demi-glace. Bring to a boil, then cover with aluminum foil and cook in the oven for 2 hours.
Half an hour before the osso bucco is done, start making the risotto. Sauté minced shallot with 2 tablespoons of olive oil. Add the dried risotto to the pot and stir for 3 minutes or until the risotto soaks up the oil and starts to fry. Add a 1/2 cup of white wine, season with salt and pepper and continuously stir until the rice soaks up all of the liquid. Add saffron and enough chicken broth to cover the rice in the pot. Keep stirring and adding liquid little by little until the risotto is cooked, about 25 minutes. You can also use a saffron broth in place of some of the chicken stock by soaking saffron threads in warm water.
Once the risotto is cooked, remove it from the heat and add butter, cheese and olive oil. Fold the ingredients together until incorporated. Serve immediately with veal and top with garnish.