Osso Buco Milanese with Saffron Risotto Recipe

Ingredients

Osso Buco Milanese	Gremolata
150ml White Wine	1 Lemon’s Zest
500ml Chicken Stock	10g Garlic
1 Bay Leaf	20g Fresh Italian Parsley
1 Sprig Rosemary	2 Tablespoons Extra Virgin Olive Oil
2 Cut Veal Shanks (about 250g each)
25g Garlic	Saffron Risotto
40g Shallots	80ml White Wine
80g Celery	2L Chicken Stock
100g Cherry Tomatoes	30g White Onions
100g Plain Flour	100g Carnaroli or Arborio Rice
100g White Onions	2 Tablespoons Butter
150g Carrots	2 Tablespoons Cooking Oil
2 Tablespoons Butter	A Pinch of Saffron
To Taste Salt
To Taste White Pepper

1. Methods for Osso Buco

1. Prepare carrots, celery and white onions by peeling and cutting them into cubes, and cut cherry tomatoes into halves.

2. Using a hand blender, blend garlic and shallots separately until finely chopped.

3. Preheat oven to 200°C with ‘4D Hot Air’ mode.

4. Season veal shanks with salt and pepper, and coat with plain flour evenly, dusting off excess.

5. Heat butter in a pan and sear meat on both sides until brown. Remove meat from pan and set aside.

6. In the same pan, fry the carrots, white onions, celery, cherry tomatoes, chopped garlic, chopped shallots, bay leaf and rosemary.

7. Fry till the chopped garlic and shallots are brown and soft, and season with salt and pepper.

8. Deglaze with white wine, then add chicken stock and the fried veal shanks.

9. Once boiling, transfer to a medium sized baking dish and cover the dish with baking paper.

Tip: Covering the dish with baking paper helps retain flavour and moisture, and ensures that all ingredients are in contact with the stew.

10. Cook in the oven for about 90 minutes or until meat is tender.

2. Methods for Gremolata

11. Using a food processor, blend the garlic and parsley until finely chopped.

12. Add in lemon zest, and extra virgin olive oil. Mix well and set aside.

3. Methods for Saffron Risotto

13. In a hand blender, chop white onions. Fry the chopped onions in a pan until soft.

14. Add in carnaroli rice and saffron.

15. Deglaze with white wine and add in a scoop (about 30ml) of chicken stock. Stir well to release starch.

16. Add in a scoop of chicken stock at about 3 minute intervals. Repeat this for about 4 – 5 times and cook the rice for about 12 – 25 minutes until rice expands and stock reduces.

17. Add butter and mix well.

18. Enjoy the Osso Buco with the saffron risotto and gremolata.

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