Ossobuco alla Milanese

Name: Ossobuco alla Milanese
Total time: 7200 s
Yield: Serves 3 servings
Ingredients: 1 1/2 cups Carnaroli rice (about 300 grams); 3 large veal shanks (ossobuco); 2 carrots; 2 celery stalks; 1 onion; 1 shallot; as needed White wine,; as needed Salt,; as needed All-purpose flour,; Fresh parsley; Zest of half a lemon; Butter; Grated Parmesan cheese; 1 packet saffron; 1 teaspoon tomato paste

amemipiace @cook_28557418

Borgarello, Pv

Ossobuco is part of my childhood memories: my paternal grandfather used to make it in his own special, delicious way. Then I watched my dad cook it, and it was always exceptional. Now, I want to share my recipe, which includes saffron risotto as a classic accompaniment—so essential that it makes this a complete meal. Let me show you my recipe!

amemipiace @cook_28557418

Saved

Ingredients

2 1/2 hours

Serves 3 servings

1 1/2 cupsCarnaroli rice (about 300 grams)
3large veal shanks (ossobuco)
2carrots
2celery stalks
1onion
1shallot
as neededWhite wine,
as neededSalt,
as neededAll-purpose flour,
Fresh parsley
Zest of half a lemon
Butter
Grated Parmesan cheese
1 packetsaffron
1 teaspoontomato paste

Saved

Steps

2 1/2 hours

1

Finely chop the celery, carrots, and onion. Sauté them in a Dutch oven or large pot with some extra virgin olive oil.
2

Dredge the veal shanks in flour and brown them in the pot with the sautéed vegetables for a few minutes. Deglaze with white wine and let the alcohol evaporate.
3

Reduce the heat and add a ladle of vegetable broth (made by simmering a carrot, a celery stalk, and an onion in about 8 cups (2 liters) of cold water). Add the tomato paste. Cover and cook for about 2 1/2 hours, checking occasionally and adding more broth as needed if it dries out.
4

When the veal shanks are almost done, start preparing the rice: finely chop the shallot and sauté it in a little extra virgin olive oil. Add the rice and toast it. Deglaze with half a cup of white wine and cook until fully absorbed.
5

Add enough vegetable broth to cover the rice and cook over medium-low heat. Halfway through cooking, add the saffron and stir to distribute evenly.
6

Once the rice is cooked, remove from heat and stir in butter and grated Parmesan cheese until creamy.
7

Before serving, garnish the ossobuco with chopped parsley and grated zest of half a lemon. Plate the risotto and ossobuco together for a traditional presentation!