Ossobuco

Name: Ossobuco
Cook time: 145 min
Total time: 145 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 Veal Shank, Cross-Cuts; 50g All-purpose Flour, for dredging; 2 tbsp Extra Virgin Olive Oil; 40g Unsalted Butter; 1 Onion, finely chopped; 1 Carrots, finely chopped; 1 stalk of Celery, finely chopped; 1 clove of Garlic, lightly crushed; 250ml Dry White Wine; 1 Bay Leaf; 1 Lemon Zest, very finely grated; 1 clove of Garlic, very finely chopped; 10g Flat-Leaf Parsley, finely chopped; 320g Carnaroli Rice; 1 Onion, small; very finely chopped; 30g Beef Marrow, finely chopped; 80g Unsalted Butter, divided; some kept cold to finish; 100ml Dry White Wine; 1.1 l Beef Stock, hot; unsalted or low-salt; 0g Saffron Threads, soaked in warm stock; 60g Parmigiano Reggiano, finely grated

Ossobuco is a classic Italian braise of tender, bone-in veal shanks simmered in a fragrant vegetable and wine sauce until falling-apart soft, served here atop a creamy saffron risotto. The dish finishes with a bright gremolata of lemon, garlic and parsley to cut through the richness, creating a comforting yet elegant meal perfect for a special dinner.

Ossobuco is a classic Italian braise of tender, bone-in veal shanks simmered in a fragrant vegetable and wine sauce until falling-... Show more

Traditional Italian Recipe

Health Grade

B- · Healthy

Rating

4.2

Time

2 hrs

Price

6,64 €

Calories

1187 kcal

high protein

low sugar

date night

comfort food

Method

Prep the produce

Peel the onion for the ossobuco and the small second onion for the risotto. Peel the carrot, trim the celery stalk, and peel 2 cloves from the Garlic. Finely chop the first onion, carrot, and celery for the braise; very finely chop the second onion for the risotto; lightly crush 1 garlic clove for the braise and very finely chop the other for the gremolata. Scrub and dry the lemon, very finely grate its zest, wash and dry the flat-leaf parsley and finely chop it, then finely grate the Parmigiano Reggiano.

Warm saffron stock

Pour the Beef Stock into a saucepan and bring it just to a bare simmer. Spoon a little of the hot stock over the Saffron Threads in a small cup and let them steep while you cook; keep the rest of the stock hot over very low heat.

Heat the oven

Preheat the oven to 325° F.

Dredge the shanks

Pat the veal shanks dry so they brown well. Spread the all-purpose flour on a plate and lightly coat each shank on both sides, shaking off any excess so the crust stays light instead of turning gummy in the braise.

Heat the braiser

Set a wide heavy ovenproof pot with a lid over medium-high heat. Add the extra virgin olive oil and the unsalted butter, and let the butter melt and foam.

Sear the veal

Lay in the floured shanks and sear them for 4 minutes on the first side, then turn and sear for 4 minutes on the second side, until they are deeply golden brown. Transfer them to a plate once browned.

Cook the soffritto

Lower the heat to medium and add the chopped onion, carrot, celery, the crushed garlic clove, and the bay leaf to the same pot. Cook, stirring often and scraping up the browned bits, for 6 to 8 minutes, until the vegetables are soft and lightly golden.

Deglaze with wine

Pour in 250 ml of the dry white wine for the ossobuco. Let it bubble briskly for 5 minutes, scraping the bottom of the pot clean, until the wine smells mellow and the liquid has reduced by about half.

Braise until tender

Nestle the veal shanks back into the pot among the vegetables, spoon some of the liquid over them, cover tightly, and transfer the pot to the oven. Braise for 1 1/2 to 2 hours, turning the shanks after 1 hour, until the meat is very tender and beginning to pull away from the bone.

Reduce the juices

When the shanks are tender, lift them carefully onto a warm plate. Set the pot over medium heat and simmer the braising juices for 5 minutes if they seem thin, until they look lightly thickened and glossy; discard the bay leaf.

Mix the gremolata

Stir together the lemon zest, the very finely chopped garlic, and the chopped parsley in a small bowl. Keep the gremolata aside until serving so it stays bright and fresh.

Soften onion and marrow

About 20 minutes before the ossobuco is done, set a wide sauté pan or risotto pot over medium heat. Add the Beef Marrow and about 50 g of the butter reserved for the risotto, then cook with the very finely chopped risotto onion for 4 to 5 minutes, stirring, until the marrow has melted and the onion is soft without taking on color.

Toast the rice

Add the Carnaroli Rice and stir for 2 minutes, coating every grain in the fat, until the edges look slightly translucent but the centers are still opaque.

Add the wine

Pour in the remaining 100 ml of dry white wine and stir until it is almost fully absorbed, about 2 minutes.

Cook the risotto

Add the hot stock a ladleful at a time, stirring often and letting each addition absorb before pouring in the next. Add the saffron soaking liquid with one of the first ladles of stock, and keep cooking for 16 to 18 minutes, until the rice is tender with a slight bite and the risotto flows softly when you shake the pan.

Finish the risotto

Take the pan off the heat and beat in the remaining cold butter and the grated Parmigiano until the risotto turns glossy and creamy. Cover and let it rest for 1 minute, then stir again to loosen it into a soft, spoonable consistency.

Plate and garnish

Spoon the saffron risotto onto warm plates, set a veal shank on each serving, and spoon over the reduced braising juices and vegetables. Scatter the gremolata over the top just before serving so the lemon and parsley stay vivid.