Osso Bucco, Risotto Milanese

Cook time 3 hours
Servings 4

Ingredients

4 thick slices veal osso bucco (350g-450g each)

Salt & pepper

2 brown onions, peeled and diced

100ml extra virgin olive oil

2 garlic cloves peeled and finely sliced

2 anchovy fillets, minced

1 large sprig each thyme, rosemary, sage

1 bay leaf

250ml dry white wine

Good pinch saffron

2L veal or chicken stock, good quality

1kg tomatoes, peeled, seeded and chopped

For the Risotto

500g carnaroli or arborio rice

1L reserved stock from osso bucco

50g grated parmesan

25g butter

2 tbsp extra virgin olive oil

5 shallots, peeled and finely diced

For the Gremolata

1 clove garlic, peeled and microplaned

½ bunch parsley picked, washed and chopped

2 lemons, zested on microplane

50ml extra virgin olive oil

Osso Bucco, Risotto Milanese

Method

Preheat the oven to 160C.

Season the meat well on both sides and in a hot pan, seal evenly on both sides before removing from the pan.

Add the garlic to the pan and caramelise gently before adding the onions and anchovy and sweat until tender.

Add the tomatoes to the pan and break down before pouring over the white wine and reducing by two thirds, then add the stock, herbs and saffron and bring up to the boil.

Place meat in a deep casserole and pour braising stock over the top, cover with a lid or parchment and bake in the oven. The meat should take about 2-2.5 hours until it should be coming away from the bone. Allow to rest in the juice before removing from the pan. Cover whilst out of the liquid so the meat does not dry out, strain the liquid and remove any excess fat from the top.

To make the risotto, in a wide saucepan sweat the shallots in the oil until tender, add the rice and toast until nutty.

Add a little pinch of saffron, and add the osso bucco stock gradually, making sure it is fully incorporated each time, cook the rice until it is al dente, it should have a slight bite.

Place the meat back in remaining stock and reheat through the oven.

Finish the risotto with butter and parmesan and a squeeze of lemon if needed and check seasoning.

Classic way to serve this would be to scatter with the gremolata, which adds a wonderful freshness to the dish, the garlic, parsley and lemon working brilliantly with the tomatoes, meat and saffron.