Monday, March 8, 2010

Osso Bucco and Saffron Risotto


When nights are cool and dark, a hot and hearty dinner warms the soul. Succulent braised veal that practically falls off the bone, served with heaping mounds of cheesy saffron risotto, is the kind of meal that makes you feel all toasty inside.

Ingredients
Osso Bucco:
1 lb veal shanks
1/2 cup flour
salt and pepper
4 tablespoons olive oil
3 ounces pancetta, cubed
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
3 cloves garlic, minced
1/4 teaspoon whole peppercorns, toasted
1/2 teaspoon whole cloves, toasted
2 springs fresh thyme
1 bay leaf
1 sprig fresh rosemary
2 sprigs fresh parsley
1 cup white wine
1/4 cup beef stock
2/3 cup crushed tomatoes

Gremolata:
2 teaspoons lemon zest
1/4 cup parsley
1 garlic clove, minced

Saffron Parmesan Risotto:
1 1/2 cups Arborio rice
2 tablespoons butter
3 shallots, minced
pinch saffron threads
1/2 cup white wine
4-6 cups chicken stock
2/3 cup Parmesan cheese, grated
1 tablespoon butter
salt and pepper
1/4 cup chopped pistachios

Instructions
for osso bucco:
Heat oven to 350 degrees. Dredge veal shanks in mixture of flour, salt and pepper. Make a bouquet garni - wrap toasted clove and pepper, bay leaf, rosemary sprigs, thyme sprigs, and parsley sprigs in cheesecloth, tie up with kitchen twine, and set aside. In a Dutch oven, crisp the pancetta in olive oil, remove, and set aside. Brown veal shanks over medium-high heat. Remove and set aside. Brown the onion, celery, carrots, and garlic. Return veal and pancetta to the Dutch oven. Add bouquet garni, 2/3 cup crushed tomatoes, 1 cup white wine and ¼ cup beef stock. Cover and cook in oven for 1 1/2 to 2 hours, until the meat is almost at the point of falling off the bone. Add more liquid if needed. The liquid should be about 2/3 of the way up the shanks. To make the gremolata, mix parsley, lemon zest, and minced garlic together. Top shanks with gremolata and serve.

for risotto:
Bring stock to a simmer and keep over low heat. Melt 2 tablespoons of butter in large skillet over medium heat. Cook saffron and shallots until softened, about 3 minutes. Stir in rice, coating with the butter . Add some salt, pepper, and white wine. When white wine has been absorbed by the rice, begin ladling in the stock. Add about 1/2 cup each time, allowing the rice to absorb the liquid. Keep stirring, and only add another 1/2 cup or so of liquid when the liquid has just about evaporated. Keep adding in stock until the rice is tender but still has a firm bite. The process will take about 20-30 minutes. Remove from heat and add the Parmesan cheese, a tablespoon of butter, and salt and pepper to taste. Transfer to a serving bowl and sprinkle chopped pistachios.

2 comments:

  1. Seth/Jennifer, thanks for getting the collection started. This looks very appetising. Cheers

    ReplyDelete
  2. Great recipe. I love osso buco and risotto. Two of my favorites.
    Debi

    ReplyDelete

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