Ingredients
For the Veal and Braising:
4 veal shanks (about 1.5 inches thick, each with a good chunk of marrow)
Salt and freshly ground black pepper, to taste
1/4 cup all-purpose flour
2–3 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, finely diced
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry white wine
2 cups beef (or veal) stock
1 bay leaf
A few sprigs of fresh thyme (or 1 teaspoon dried thyme)
For the Gremolata:
1 garlic clove, very finely minced
Zest of 1 lemon
2 tablespoons fresh flat-leaf parsley, chopped
Risotto
½ cup dry white wine
½ teaspoon saffron threads
4 tablespoons butter, divided
1 small onion, finely diced (about 1 cup)
2 cups Arborio rice
4-5 cups chicken or vegetable broth (kept hot)
½ cup grated Parmesan cheese
salt and pepper to taste
chopped parsley for topping (optional)
Instructions
Prep the Veal:
Pat the veal shanks dry with paper towels. Season them generously with salt and pepper.
Dredge each shank lightly in flour, shaking off any excess.
Brown the Meat:
In a heavy, oven-safe pot (such as a Dutch oven), heat the olive oil and butter over medium-high heat.
Brown the shanks on all sides until a deep golden crust forms. This should take about 3–4 minutes per side. Remove the veal shanks and set them aside.
Cook the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté over medium heat until the vegetables are softened and slightly caramelized (about 5–7 minutes).
Add the minced garlic and tomato paste, stirring for another minute to let their flavours meld.
Deglaze and Build the Braising Liquid:
Pour in the white wine to deglaze the pot, scraping up all the browned bits from the bottom. Allow the wine to simmer for about 3–4 minutes until it has reduced slightly.
Stir in the beef stock and add the bay leaf and thyme. Bring the liquid to a gentle simmer.
Braise the Veal:
Return the veal shanks to the pot, nestling them into the vegetable mixture so that they are partially submerged in the braising liquid.
Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C).
Braise for about 2 to 2½ hours, or until the meat is fork-tender and the flavours have melded beautifully.
Prepare the Gremolata:
While the osso bucco is finishing in the oven, mix together the minced garlic, lemon zest, and chopped parsley in a small bowl. This fresh garnish will add a bright contrast to the richly braised meat.
Finish and Serve:
Once the veal is tender, remove the pot from the oven. Discard the bay leaf and thyme sprigs.
Spoon the succulent meat and vegetables onto plates and drizzle with the braising sauce.
Sprinkle the gremolata generously over each serving.
For the Risotto:
In a small bowl, crumble the saffron threads into the white wine and let them steep and infuse for 10-15 minutes.
In a dutch oven or large pot, heat two tablespoons of butter over medium heat. Add the finely chopped onion and cook until it becomes translucent, 3-4 minutes.
Add the Arborio rice to the pan and toast it for a couple of minutes, stirring frequently. Pour in the saffron-infused wine and stir continuously until the wine is mostly absorbed by the rice.
Begin adding the hot broth, one ladle at a time, stirring constantly. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente texture.
Once the rice is cooked remove from heat and stir in the remaining two tablespoons of butter and parmesan cheese. Add salt and pepper to taste.
Let the risotto rest a minute before serving. Sprinkle additional parmesan cheese and chopped parsley to garnish.
