Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 2 tablespoons unsalted butter

  3. 3-1 1/2-inch cut veal shanks

  4. 2 cups flour (to coat)

  5. 2 carrots

  6. 2 onions

  7. 1 zucchini

  8. 1 yellow squash

  9. 1 sachet (1/2 head of garlic, 6 sprigs parsley, 3 sprigs thyme , 1 bay leaf and 1 tablespoon peppercorns )

  10. 3 cups white wine

  11. 1/2 cup tomato sauce

  12. 2 cups veal stock

  13. 1/3 cup diced onion

  14. 1/4 cup diced shallots

  15. 1 tablespoons minced garlic

  16. 1 1/2 tablespoons olive oil

  17. 1 1/2 cups Arborio rice

  18. 1/4 teaspoon saffron

  19. 1 cup white wine

  20. 4 cups chicken stock

  21. 1 tablespoons butter

  22. 14 cup Parmesan cheese

  23. 1/4 cup olive oil

  24. 1 medium red onion, peeled and finely diced

  25. Kosher salt and freshly ground pepper to taste

  26. 4 cloves garlic , peeled and chopped

  27. 16-ounce can Italian plum tomatoes , crushed by hand 5-10 minutes until the onions are soft. Season with salt and pepper. Add the chopped garlic and simmer for 1-2 minutes, carefully cooking but not browning the garlic (the oil should stew the vegetables). Add the tomatoes, and continue cooking another

  28. 10 minutes, or until the liquid is reduced and slightly thickened.

  29. 1/2 cup chopped Italian parsley

  30. 1 tablespoon chopped garlic

  31. 1 tablespoons chopped lemon zest

  32. Combine and reserve.

  33. 1 orange

  34. 1 fennel bulb, trimmed

  35. 1 red onion, peeled

  36. 1/2 lemon

  37. Salt and pepper to taste

  38. 1/4 cup extra virgin olive oil

  39. 3 tablespoons chopped chives

Instructions Jump to Ingredients ↑

  1. Pre-heat oven to 325 degrees.

  2. Using a small, thick-bottomed rondeau, heat the olive oil and butter over medium high. Season the veal shanks thoroughly with salt and pepper. Coat the veal shanks with flour, shake to remove any excess, and brown well. Remove veal shanks from rondeau.

  3. Make the sachet:

  4. Add the vegetables and the sachet to the pan. Stir to coat and place the veal shanks on top. Add the wine, tomato sauce and stock, adjust the seasoning, and bring the mixture to a boil. Cover and cook the veal shanks in the oven for 1 1/2 hours, or until the meat is very tender.

  5. In a large sauce pot over medium heat, sweat the onion, shallots and garlic in the olive oil.

  6. When vegetables are soft, add the rice and saffron, and salt and pepper to taste. Stir and continue cooking to toast the rice. When the rice is slightly browned, add the wine, stirring constantly.

  7. In a separate sauce pot, bring the chicken stock to a boil. Add the hot stock to the rice in three batches, stirring constantly until the liquid is fully absorbed.

  8. Continue the osso buco : Remove the shanks from the rondeau and reduce the jus to your taste.

  9. Peel an orange down to the flesh. Using a knife, separate each segment from the surrounding membrane and remove. Place segments in a bowl. Squeeze orange halves over bowl to release any remaining juice.

  10. Using a sturdy Japanese mandolin, shave the fennel, white bulb down at an angle. Place fennel in a mixing bowl, and then shave the onion. Add onion to bowl, and toss. Add the juice of 1/2 lemon, the juice from the orange, salt and pepper to taste, and the olive oil. Toss again. Add the orange segments and chives , tossing once more, and serve.

  11. Fold the butter and cheese into the risotto , reserve over low heat.

  12. Pour jus over the shanks, top with gremolata , and serve with saffron risotto.


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