Adam Siegel’s Veal Osso Buco with Saffron Risotto
4 veal shanks, 3/4 to 1 lb each, tied around with butcher twine
1 Spanish onion, peeled, diced small (1/2” pieces)
2 celery stalks, diced (1/2”pieces)
3 carrots, diced (1/2” pieces)
1/4 cup extra virgin olive oil
2 Tbs unsalted butter, divided
1 1/2 cup white wine (may use red wine)
3 1/2 cup veal or chicken stock (veal stock can easily be made using Strauss Glacé de Veau)
1/2 cup all-purpose flour, (cornstarch can be substituted for gluten-free preparation)
3 sprigs rosemary
6 sprigs thyme
3 bay leaves
3 whole cloves
1 cinnamon stick
12 cloves garlic, whole, peeled
2 Tbs tomato paste
Kosher or sea salt and fresh cracked black pepper
1 cup white wine
1 cup arborio rice
3 cups veal or chicken stock (veal stock can easily be made using Strauss Glacé de Veau)
1/3 cup Grana Padano or Parmigiano Reggiano cheese, freshly grated
1 medium-sized shallot, minced Saffron to taste
2 Tbs butter
2 oz extra virgin olive oil
1/4 cup Italian parsley, chopped
2 Tbs lemon zest, minced
2 cloves garlic, minced
- Heat oven to 325°F. At the same time, place a medium-sized braising pan (roasting pan) over medium-high heat.
- Add the olive oil to the pan and heat until smoking.
- Season the veal shanks with kosher salt and black pepper; then dredge shanks in the flour or cornstarch, shaking off the excess.
- Add the veal shanks to the pan and sauté on all sides until browned, about 7 minutes; add 1 Tbs butter for the last minute of sautéing.
- Remove the shanks and add the celery, onion, carrots and whole garlic to the pan.
- Turn the heat down to medium and sauté for about 3 minutes. Add the mushrooms and sauté for 5–7 minutes more.
- Then add the tomato paste, mixing it in well, and continue to sauté for 2–3 minutes.
- Add the white wine, cinnamon stick, cloves, bay leaves, thyme, rosemary. Reduce the wine by half and then add the stock.
- Turn down the heat to medium-low. Bring to a simmer, cover the pan and place in the oven.
- Cook the shanks for 2–2 1/2 hours, turning the veal every 30 minutes until meat is tender and easily pulls off the bone. Turn off the oven. Remove the pan from the oven and Remove the shanks from the liquid and hold to the side in a warm oven.
- Place the pan back over medium heat and reduce the liquid by half or until it reaches the desired consistency. Strain the sauce and season with kosher salt and black pepper; finish by stirring in the remaining butter.
- Pour sauce over the shanks and continue to keep warm in a low temperature oven. You may want to cover with aluminum foil.
- Place a medium-sized pot over medium heat, add half of the oil and butter with the shallot. Cook the shallot until translucent.
- Add rice and sauté for one minute; then add the white wine and cook until completely evaporated.
- Add 1 cup of chicken or veal stock and reduce, stirring constantly with a wooden spoon. Repeat with the next 2 c of stock, adding in a few pinches of saffron. This process should take roughly 20 minutes and the rice should have absorbed most of the liquid, leaving a creamy risotto base. (To hold risotto and finish closer to serving time, reserve last cup of stock to stir in 10 minutes before serving.)
- To finish the risotto, remove from heat and add the remaining olive oil, butter and all of the grated cheese, stirring in with the wooden spoon.
- Take the minced garlic and put in a mesh strainer. Rinse garlic under hot water, then under cold water. Allow to dry in strainer and press with paper towels to remove as much water as possible.
- When garlic is dry mix minced garlic with minced lemon zest and chopped parsley in a small bowl. Set aside.
- To serve, place some risotto on a plate or in a low pasta bowl, put shank next to risotto, and spoon sauce over shank.