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Ossobuco alla Milanese mit Gremolata auf Safranrisotto, dazu Chardonnay Maxwell Adelaide Hills, South Australia, Australien

Ossobuco alla Milanese with gremolata & saffron risotto

Ossobuco alla Milanese is Lombardy’s most famous braised dish. Thick slices of veal shank are dusted with flour, browned until golden, and braised in the oven for two hours in white wine, veal stock and roasted vegetables, until the meat is melt-in-the-mouth and the bone marrow melts to a creamy consistency. The gremolata, made from parsley, lemon zest and garlic, is added on top at the very end, bringing freshness and aroma. The saffron risotto is cooked just before serving and stirred until creamy with butter and Parmesan. The recipe is designed for two people, is sure to succeed even for beginners, and is easy to prepare in advance, as the oven does most of the work.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Course Braised dish
Cuisine Northern Italian
Servings 2 people
Calories 890 kcal

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

Calories: 890kcalCarbohydrates: 76gProtein: 58gFat: 34g
Keyword Braised veal shank, Chardonnay, Fall Recipe, Gremolata, October recipe, Ossobuco, Ossobuco alla Milanese, Saffron risotto, Wine from Australia, Wine to go with ossobuco
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