Osso Buco with Saffron Risotto

OSSO BUCO WITH SAFFRON RISOTTO

Osso buco is traditionally served with risotto alls Milanese (saffron risotto).


OSSO BUCO

 Serves 2

Osso Buco

1 tablespoons            Flour
                                 Salt and fresh pepper
4 tablespoons            Olive oil
2                               Veal shank, 1 1/2 inches thick each, butcher's twine
1 medium                  Onion, chopped medium
1 medium                  Celery, chopped medium
1 medium                  Carrot, chopped medium
3                               Garlic clove, minced
1 cups                       Beef broth
2 cups                       Dry red wine
1 (14.5-ounce) can   Small tomatoes, San Marzano
1                               Bay leaf
                                 Salt and ground pepper

1. Turn oven to 325 degrees.
2.  Dry veal shanks with paper towels, then season with flour, salt and pepper.
3.  Heat oven, add olive oil and cook until brown and turn over second time.  Cook each 5 minutes per side. Transfer shanks to dish and set aside.
4. Add olive oil. Set oven over medium heat. Add onions, carrots and celery and soft and lightly browned. Add garlic and cook for 1 minute.
5. Increase heat to high and stir in broth, tomatoes,  2 cups wine, juices from veal shanks, and bay leaves. 
6. Cover pot, bring to simmer with lid slightly ajar. Cook shanks about 1-1/2 to 2 hours.

BEEF BROTH

The one the bones from Jeff Shanks,  ever the is good!


2                                         Beef  soup bones, frozen
1  medium                           Leek, wash, cut in half length wise , 2" pieces
1  large                               Onion, skin on, cut in half, long thin slices, 6 slices in a half
2   medium                         Carrot, skin on, cut length wise, cut in 2 inches
2  medium                          Celery, cut 2 inches
1-1/2 cups plus 1-1/2 gal.   Water
20-30                                Peppercorn, whole
 5 sprigs                             Thyme
 10 sprigs                           Parsley

1. Turn oven to 400 degrees, set 30 min.
2. Big pot, Pam - original, 100% canola oil, spay button. Add beef soup bones, leave uncovered for 45 minutes.
3. Add leek, onion, carrot, celery and 1-1/2 cup water, 45 minutes.
4. Add 1-1/2 gal. water, peppercorn, thyme and parsley in, 45 minutes.
5. Cover and turn down to 250 degrees.  Cook for 4 hour to 8 hour.
6. Allow the cool.  Scrape off the vegetables and bones into a strainer. 

SAFFRON RISOTTO

The rice and arborio used in risotto dishes.

Serves 2.


3-1/2 cups               Chicken broth
2 tablespoons          Butter
1 medium                Onion, chopped finely
                                Salt and fresh pepper
1 cup                       Arborio rice
1/4 teaspoon           Saffron thread
1/2 cup                    Dry white wine
1/2 cup                    Parmesan cheese, finely grated

1. Bring broth to simmer in medium saucepan.
2. Melt butter over medium heat, add onion, stirring, until onion is very soft. Add saffron to the pot.
3. Add the rice.  Cook, stirring frequently, about 4-5 minutes. Add wine, stirring frequently, about 2-3 minutes. Add 2 ladles of chicken broth, simmer until liquid is absorbed. Keep doing this. It will take 20-25 minutes.
4. Stir in Parmesan cheese and serve.

 

 I USE  ONLY MY LEFT HAND!!!