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| Date Added: |
November 20, 2008 |
| Calories: |
323 |
| Serves: |
6 |
| Prep. Time: |
0:00 |
| Category: |
Main Dish, Veal, Copy Cat / Restaurant |
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| Ingredients: |
3/4 cup unbleached all-purpose flour
Salt
Freshly-ground black pepper
6 veal shanks - (abt 6 lbs total)
thick
3/4 cup extra-virgin olive oil
1 yellow onion
1/2 cup finely-chopped onion
1 carrot
1 celery stalk
2 garlic cloves
1 1/2 cups dry red wine
11 cups meat stock
3 cups Arborio or Carnaroli rice
1 cup dry white wine
2 pinches saffron threads
1/4 cup warm meat stock
4 tablespoons unsalted butter - (1/2 stick)
1 cup grated Parmigiano-Reggiano cheese
Gremolata - (see Comments)
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Put the flour in a wide, shallow bowl and season with salt and pepper. Dredge the veal shanks, coating them evenly and shaking off the excess flour. In a large, heavy fry pan over medium-high heat, warm 1/2 cup of the olive oil. Add the veal and brown for about 4 minutes per side. Transfer to a plate.
- Return the pan to medium heat, add the coarsely chopped onion, carrot, celery and garlic and sauté until softened, 3 to 4 minutes. Add the red wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Increase the heat to high and cook until the liquid is thickened and reduced by half, 3 to 4 minutes. Add 5 cups of the stock and bring to a boil. Reduce the heat to low, return the veal to the pan, cover and simmer, turning occasionally, for 1 hour. Uncover and cook until the veal is tender, about 30 minutes more.
- Meanwhile, in a saucepan over medium heat, bring the remaining 6 cups stock to a gentle simmer and maintain over low heat. In a large, heavy saucepan over medium heat, warm the remaining 1/4 cup oil. Add the finely chopped onion and sauté until softened, 4 to 5 minutes. Add the rice and stir until each grain is translucent with a white dot in the center, 3 to 4 minutes. Add the white wine and stir until completely absorbed.
- Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve about 1/4 cup stock to add at the end.
- When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the saffron mixture. Stir in the butter, cheese and the reserved stock. Season with salt and pepper. Transfer the risotto to a warmed platter. Top with the veal shanks, sprinkle with the gremolata and serve immediately.
- This recipe yields 6 servings.
- Comments: A traditional garnish for osso buco, gremolata is sprinkled over the veal shanks at the end of cooking or is offered at the table to season individual portions of the finished dish. The heat releases the oils from the gremolata, distributing its fresh flavor. To make the gremolata, in a small bowl, combine 1/2 cup minced fresh flat-leaf parsley, the finely grated zest of 1 lemon and 2 garlic cloves, minced, and stir to blend. Gremolata also complements other veal dishes, such as pasta with veal sauce, or vegetables like green beans. (Makes about 1/2 cup)
- Serve osso buco with its traditional accompaniment, Risotto alla Milanese (see recipe).
Notes:
Recipe adapted from Williams-Sonoma Collection Series, Italian, by Pamela Sheldon Johns (Simon & Schuster, 2003) |
| Nutrition Facts |
| Servings Per Recipe: 6 |
| Amount Per Serving |
| Calories: 323 |
Calories from Fat 92.0% |
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| Total Fat |
27g |
| Cholesterol |
0mg |
| Sodium |
50mg |
| Carbohydrate |
5g |
| Dietary Fiber |
1g |
| Protein |
1g |
| Points 9 |
| Exchanges: 0 Grain(Starch) |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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