Braised Veal Ossobuco with Gremola Sauce and Saffron Risotto
Yields 4 Servings
4 pieces of Veal Shank – center cut, 2 to 3 inches thick
1 white Onion (peeled and cut in large chunks)
1 large Carrot (peeled and cut in large chunks)
3 Celery Stalks (peeled and cut in large chunks)
4 Garlic Cloves
1 sprig of Rosemary
1 Sprig of Sage
4 Garlic Cloves
4 cups of Veal Stock or Vegetable Stock
1 cup white Wine
1 white Onion (peeled and diced)
1 large Carrot (peeled and diced)
2 celery Stalks (peeled and diced)
Peel of 1 Lemon (finely chopped)
4 Garlic Cloves (finely chopped)
1 Sprig of Rosemary (finely chopped)
1 tbsp. Flour
½ cup Olive Oil
1 cup Vialone Nano Rice
1 medium Shallot (finely diced)
1 tsp. Calabrian or Spanish Saffron Threads
1/2 cup freshly grated Parmigiano Cheese
1/4 cup good extra virgin Olive Oil
Season veal shanks with salt and pepper and dust with flour, then pan-sear until golden brown in color.
Using a medium size roasting pan or skillet, sear the largely cut onions, carrots, celery, garlic cloves, rosemary and sage until golden brown.
Place shanks on top of vegetables, add white wine, and reduce by 2/3.
Add vegetable stock and to bring to a boil. Then move it into the oven at 350 degrees for about 1 hour and 45 minutes.
Carefully remove shanks from the jus, then strain the jus with a fine sieve and set aside.
Using a medium skillet, sear the diced carrots, onion and celery until translucent, then add the finely chopped garlic, lemon and rosemary, and sear for another few minutes to bring out the flavor from all the ingredients.
Add the already strained jus to it and reduce by approximately half, then add salt and pepper to taste.
Pour sauce over veal shanks.
Using a risotto pot, sear shallots until translucent, and then add rice, vegetable stock and Saffron Threads.
Boil for approximately 13 minutes, then remove from heat
Add grated parmigiano, extra virgin olive oil, pinch of salt, pinch of white pepper to taste and stir until creamy.
Serve Ossobuchi (Veal Shank) on top of Risotto.
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