Ossobuco alla milanese
Recipe by Cheech Andrea Francesco Albanese
1/2 an Onion
2 stick celery slice
2 carrots sliced
Knob of butter
Flour
4 Veal shanks an inch thick
Glass of wine
300 ml of good beef stock
Salt and pepper to taste
250g tomatoes chopped
Spoonful of tomato paste
For the Gremolata
4 gloves of garlic crushed
3 anchovies chopped
Bunch of Parsley chopped
Lemon zest of one whole lemon
For the Risotto
1/2 onion
1 stick celery
2 knobs of butter
50g parmigiana
10g saffron
glass of white wine
200g risotto
500ml of beef stock
garlic
Prep. Time → 10 min
Cook Time → 90 min
1. Melt the butter in a very large thick based pan at a medium temperature and sauté the onions, remove the onions to one side.
Coat the meat with the flour and brown in the butter on both sides. This might be best done in batches.
2. Cover the meat with the carrots, onions, tomatoes, and celery.
3. Add the wine and allow to evaporate.
4. Add the beef stock and tomato paste, salt and pepper to taste and simmer for an hour and a half until the veal is tender covered with the lid on.
5. For the Risotto
6. Sauté the onion, garlic and celery in one knob of butter at a medium heat for ten minutes
7. add the rice and sauté the rice for one minute on a high heat, add the glass of wine and stir till it evaporates.
8. Lower the heat to a medium heat.
9. Add a spoonful of the stock and half the saffron, keep adding the stock a spoonful at the time till it has all been used up.
10. On the last spoonful of the broth, add the rest of the saffron.
11. Add another knob of butter, the parmesan cheese and mix it in.
12. Cover with a lid and remove from the heat for five minutes.
13. Serve with Risotto Milanese and sprinkle the gremolata on the top.
main courses, italian, italian food, veal shanks, ossobuco alla milanese, veal, risotto, risotto alla milanese January 04, 2012 20:26
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