Have you ever had a dish remind you of home? your grandma? a sweet memory that warms your heart and soul? Yes? Haha well here is a dish that warms my heart and soul, and reminds me of my dad and being home. Family is something that we as humans cannot live with out, even if they sometimes drive us insane. They bring joy and laughter, as well as tears and pain, but this dish mends all bridges just for a while, so that simple beauty like this dish can be appreciated. Beauty often stands out and this dish does just that. This being said, remember to STAND OUT LIVE ORIGINAL or in this beautiful case STAND OUT EAT ORIGINAL.
Osso Buco Ingredients
1 cup all purpose flour
Salt and ground pepper
6 veal shakes
1/2 cup olive oil
1yellow onion chopped
1carrot, peeled and diced
1celery stalk, diced
2 cloves of garlic, minced
1 1/2 cups red wine at room temp
8 cups meat stock
Saffron Risotto Ingredients
8cups meat stock
1/2 cups olive oil
1/2 cups finely chopped yellow onion
3 cups arborio rice
1cup white wine at room temp
2 pinches of saffron threads
4 tablespoons of undated butter
1cup freshly grated Parmesan cheese
Salt and pepper
Put the flour in a shallow bowl and season with salt and pepper. Dredge the veal shank pieces , coating them evenly with flour and shaking off the excess. In a heavy frying pan, heat the oil over medium high heat. Add the veal and brown for about 4 minutes on each side. Transfer to plate and set aside.
Reduce the heat to medium and add the onions, carrots,celery, and garlic. Sauté until softened, about 4 minutes. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the bottom. Cook over high heat to reduce the liquid by half. Add the stick and reduce the heat to a simmer. Return veal to the pan. Cover and cook, turning occasionally, for 1 hour. remove lid and cook until the shanks are tender, about 30 minutes longer.
About 30 minutes before the veal is done, make the risotto. In a saucepan over medium heat, bring the stock to a simmer and maintain over low heat. In a large saucepan over medium heat, heat the oil. Add the onion and sauté until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until completely absorbed.
Add the hot stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding the next ladleful. Reserve 1/2 cup stock and add the saffron to it.
When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, add the saffron infused stock. Remove from heat and stir in the butter and cheese. Season to taste with salt and pepper. Transfer the risotto to a warmed platter. Top with the veal shanks and sprinkle with gremolata (recipe below), if using. Serve at once and enjoy!
Gremolata Ingredients
1/2 cup minced flat leave parsley
2 cloves minced garlic
Zest of 1 lemon
1tsp of lemon juice
Salt and pepper
Just mix and sprinkle over the Osso Buco!
I hope this reminds you of home and warms your heart and soul,
Elena
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