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Osso Buco Milanese with Saffron Risotto
Ingredients
| Osso Buco Milanese | Gremolata |
| 150ml White Wine | 1 Lemon’s Zest |
| 500ml Chicken Stock | 10g Garlic |
| 1 Bay Leaf | 20g Fresh Italian Parsley |
| 1 Sprig Rosemary | 2 Tablespoons Extra Virgin Olive Oil |
| 2 Cut Veal Shanks (about 250g each) | |
| 25g Garlic | Saffron Risotto |
| 40g Shallots | 80ml White Wine |
| 80g Celery | 2L Chicken Stock |
| 100g Cherry Tomatoes | 30g White Onions |
| 100g Plain Flour | 100g Carnaroli or Arborio Rice |
| 100g White Onions | 2 Tablespoons Butter |
| 150g Carrots | 2 Tablespoons Cooking Oil |
| 2 Tablespoons Butter | A Pinch of Saffron |
| To Taste Salt | |
| To Taste White Pepper |
1. Methods for Osso Buco
1. Prepare carrots, celery and white onions by peeling and cutting them into cubes, and cut cherry tomatoes into halves.
2. Using a hand blender, blend garlic and shallots separately until finely chopped.
3. Preheat oven to 200°C with ‘4D Hot Air’ mode.
4. Season veal shanks with salt and pepper, and coat with plain flour evenly, dusting off excess.
5. Heat butter in a pan and sear meat on both sides until brown. Remove meat from pan and set aside.
6. In the same pan, fry the carrots, white onions, celery, cherry tomatoes, chopped garlic, chopped shallots, bay leaf and rosemary.
7. Fry till the chopped garlic and shallots are brown and soft, and season with salt and pepper.
8. Deglaze with white wine, then add chicken stock and the fried veal shanks.
9. Once boiling, transfer to a medium sized baking dish and cover the dish with baking paper.
Tip: Covering the dish with baking paper helps retain flavour and moisture, and ensures that all ingredients are in contact with the stew.
10. Cook in the oven for about 90 minutes or until meat is tender.
2. Methods for Gremolata
11. Using a MultiTalent Food Processor, blend the garlic and parsley until finely chopped.
12. Add in lemon zest, and extra virgin olive oil. Mix well and set aside.
3. Methods for Saffron Risotto
13. In a hand blender, chop white onions. Fry the chopped onions in a pan until soft.
14. Add in carnaroli rice and saffron.
15. Deglaze with white wine and add in a scoop (about 30ml) of chicken stock. Stir well to release starch.
16. Add in a scoop of chicken stock at about 3 minute intervals. Repeat this for about 4 – 5 times and cook the rice for about 12 – 25 minutes until rice expands and stock reduces.
17. Add butter and mix well.
18. Enjoy the Osso Buco with the saffron risotto and gremolata.
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