Osso Buco with saffron risotto

Serves 6

  1. 6 veal shanks 1.5in thick
  2. 1 onion
  3. 1 carrot
  4. 1 rib celery
  5. 4 cloves garlic
  6. 1.5 cup dry red wine
  7. 12-13 cups beef stock
  8. 1 stick butter
  9. 3 cups arborio rice
  10. 1 cup dry white wine
  11. 1 pinch saffron
  12. 1 cup parmesan
  13. 4oz parsley
  14. zest of 1 lemon
  • Dredge veal in flour/salt and pepper and brown for 4 minutes on each side. Set aside.
  • Cook half the onion, carrot, celery and 2 cloves of garlic for 4 minutes. Add wine and simmer for 5 minutes.
  • Add stock and veal and simmer for 90 minutes. Uncover after 60 minutes. Turn occasionally.
  • Meanwhile, cook other half of onion in 4tb of butter for 4 minutes. Add rice and toast for 3 minutes. Keep remaining stock warm, reserving 4tb and steeping with saffron.
  • Add wine and let rice absorb it. Add stock a ladleful at a time until rice achieves desired texture, about 20 minutes.
  • Add reserved saffron and broth, remaining 4tb butter and parmesan.
  • Combine remaining 2 cloves garlic, parsley and lemon. Top veal.

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