Dive into the heart of Italian cuisine with this simplified classic recipe for Ossobuco alla Milanese served with a fragrant Saffron Risotto. Perfect for a cozy evening, this dish brings the rich flavors of Milan to your table with minimal fuss.
Ossobuco alla Milanese
Ingredients:
• 2 veal shanks
• Flour for dusting
• 2 celery stalks
• 1 carrot
• 1 onion
• Olive oil
• 1 tablespoon tomato paste
• ¾ cup tomato pulp
• ¾ cup demi-glace
• Thyme
• 2 bay leaves
• Salt and pepper
Directions:
1. Dust veal shanks in flour, tie with kitchen twine.
2. Brown in olive oil over medium heat, 5 minutes per side, then set aside.
3. In the same pot, sauté diced celery, carrot, and onion.
4. Add tomato paste, tomato pulp, and demi-glace.
5. Return shanks to pot, add thyme and bay leaves. Season, cover, and simmer on low for 3 hours.
Saffron Risotto
Ingredients:
• 1 cup Carnaroli rice
• ½ shallot
• Olive oil
• A pinch of saffron threads
• Salt
• 2 tablespoons butter
• ¼ cup grated Parmesan cheese
Directions:
1. Sauté shallot in oil, add rice to toast.
2. Deglaze with water, cook for 14 minutes, stirring.
3. Stir in saffron and salt, then remove from heat.
4. Stir in butter and Parmesan until creamy.
Gremolata
Ingredients:
• Parsley
• 1 lemon (zest)
• ½ garlic clove