Adelaide Hills, Australian wines, Chardonnay, Maxwell Wines, white wines, Wines from Australia
Ossobuco alla Milanese with gremolata & saffron risotto
Oct
The classic Milanese stew for October and an Australian wine with oak and freshness
An Australian wine turns this Milanese classic into a feast for the palate. Ossobuco alla Milanese consists of thick slices of veal shank, braised for two hours in white wine, stock and vegetables until the meat almost falls off the bone and the marrow inside melts into a creamy consistency. It’s topped with fresh gremolata made from parsley, lemon zest and garlic, which adds freshness and aroma to this rich stew. It’s served with a golden saffron risotto, just as it has been served with ossobuco in Milan for generations. The dish takes time, but hardly any attention, as the oven does the work. It’s a Sunday dinner for cool October evenings, whether you’re entertaining guests or simply want to treat yourselves to something special as a couple. A full-bodied Chardonnay aged in oak barrels pairs perfectly with it – just as they love to serve it at the table in northern Italy.
Ideal wine pairing: Maxwell Adelaide Hills Chardonnay (Adelaide Hills, Australia)
Ripe peaches, nectarines and yellow apple fill the nose, accompanied by floral notes, pear, a hint of vanilla and fresh grapefruit. On the palate, this white wine is creamy and round, as twelve months in French barriques – eight of which involved stirring the fine lees – lend it texture and depth. With 1.6 grams of residual sugar, it is dry, whilst the acidity of 6.7 grams provides tension and freshness. This is exactly what the ossobuco needs: the wine’s creaminess complements the tender meat and bone marrow, the fruity notes of peach and citrus echo the gremolata, and the subtle vanilla harmonises with the saffron in the risotto. The acidity cuts through the richness of the braising liquid, making every bite feel fresh again. With 12.5 per cent alcohol, the pairing remains elegant and never heavy. Serve the wine at 8 to 10 degrees in a white wine glass with a wide bowl.
The recipe:
Ossobuco alla Milanese with gremolata & saffron risotto
Equipment
- 1 Ofenfester Bräter mit Deckel
- 1 Mittelgroßer Topf für den Risotto
- 1 Kleiner Topf für die Brühe
- Küchengarn
- 1 Feine Reibe
- 1 Scharfes Küchenmesser
- 1 Schneidebrett
Ingredients
FOR THE OSSOBUCO:
- 2 Slices of veal shank approx. 350 g each, 4 cm thick
- 2 Tablespoon of wheat flour
- 2 Tablespoon of olive oil
- 1 tablespoon of butter
- 1 Onion
- 1 carrot
- 1 Stalk of celery
- 2 garlic cloves
- 1 1 tablespoon of tomato paste
- 150 ml dry white wine
- 400 ml Veal stock
- 1 Bay leaf
- 3 sprigs of thyme
- 1 Strips of lemon zest
- Salt Pepper
FOR THE GREMOLATA:
- 1 a small bunch of flat-leaf parsley
- 1 Organic lemon just the shell
- 1 garlic clove
FOR THE SAFFRON RISOTTO:
- 160 g Risotto rice Carnaroli
- 1 small shallot
- 2 tablespoon of butter
- 80 ml dry white wine
- 600 ml vegetable broth
- 1 A pinch of saffron threads
- 40 g Parmesan cheese freshly grated
- Salt
FOR SERVING:
- Freshly ground pepper
- 1 Tablespoon of olive oil
Instructions
PREPARATION:
- Pat the veal shank slices (2 pieces) dry and tie them up at the edges with kitchen string so that they retain their shape whilst braising.
- Season the slices with salt and pepper, coat them in flour (2 tbsp) and shake off any excess flour.
- Finely dice the onion (1), carrot (1) and celery stalk (1).
- Finely chop the garlic (2 cloves).
- Preheat the oven to 160 °C (top and bottom heat).
- To make the gremolata, finely chop the parsley (1 small bunch), finely grate the zest of the lemon (1) and chop the garlic (1 clove) very finely.
- Mix all the ingredients for the gremolata together and chill until ready to serve.
- Peel the shallot (1 small one) and dice it finely.
COOKING STEPS:
- Heat the olive oil (2 tbsp) and butter (1 tbsp) in a roasting tin over a high heat.
- Fry the veal shank slices for 3 minutes on each side until golden brown, then remove them from the pan.
- Reduce the heat and sweat the onion, carrot and celery in the cooking fat for 6 minutes.
- Add the garlic and tomato purée (1 tbsp) and fry for 1 minute.
- Deglaze with white wine (150 ml) and reduce by half.
- Add the veal stock (400 ml), bay leaf (1), thyme (3 sprigs) and lemon zest (1 strip).
- Return the knuckles to the roasting tin; the stock should come up to halfway up the meat.
- Cover the roasting tin with the lid and braise in the oven for 2 hours; after 1 hour, turn the slices over and baste them with the cooking juices.
- About 30 minutes before the end of the braising time, heat the vegetable stock (600 ml) in a small saucepan and keep it warm.
- Soak the saffron threads (1 pinch) in 3 tbsp hot stock.
- Melt the butter (1 tbsp) in a risotto pan and fry the shallot for 3 minutes until translucent.
- Add the rice (160 g) and fry for 2 minutes, stirring constantly, until it becomes translucent.
- Deglaze with white wine (80 ml) and allow it to reduce almost completely.
- Add the hot stock a ladleful at a time, stirring constantly, for about 18 minutes in total, until the rice is creamy and still slightly al dente.
- Stir in the saffron along with the soaking liquid.
- Remove the pan from the hob, stir in the Parmesan (40 g) and cold butter (1 tbsp), and season with salt to taste.
- Leave the risotto to rest, covered, for 2 minutes.
- Remove the ossobuco from the oven, carefully lift out the shanks, remove the kitchen string and keep them warm.
- Reduce the stock in an open roasting tin on the hob for 5 minutes, then season to taste with salt and pepper.
SERVE:
- Spoon the saffron risotto into pre-warmed deep plates.
- Carefully place the osso buco slices on top so that the bone marrow remains visible.
- Spoon the reduced stock generously over the meat.
- Sprinkle the gremolata fresh on top.
- Drizzle with a little olive oil and finish with some freshly ground pepper.
SIDE DISHES:
- Braised Swiss chard with garlic
- Roasted carrots with thyme
- Toasted ciabatta with olive oil
Nutrition
