Osso Bucco with Toasted Pine Nut Gremolata

By sallycohen

Ingredients

• 4 Veal Shanks, cut 3 inches thick (about 3 ½ to 4 pounds)
• Salt and Pepper
• 6 tablespoons extra-virgin Olive Oil
• 1 medium Carrot, chopped into ¼-inch-thick coins
• 1 small Spanish Onion, chopped into ½-inch dice
• 1 Celery stalk, chopped into ¼-inch slices
• 2 tablespoons chopped fresh Thyme leaves
• 2 cups Basic Tomato Sauce (recipe below)
• Risotto Milanese
• 1/4 cup extra-virgin olive oil
• 1 medium onion, cut into 1/4-inch dice
• 1 teaspoon saffron threads
• 8 cups chicken stock, hot
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
• 2 cups Chicken Stock
• 2 cups dry White Wine
• 1 recipe Risotto Milanese (recipe below)
• 1 recipe Gremolata
• Preheat oven to 375 degrees

Details

Servings 4
Adapted from mariobatali.com

Preparation

Step 1

Season the shanks all over with salt and pepper. In a heavy -bottomed 6 to 8 quart casserole, heat the olive oil until smoking. Place the shanks in the pan and brown all over, turning to get every surface, 12 to 15 minutes. Remove the shanks and set aside. Reduce the heat to medium, add the cIn a 12- to 14-inch skillet, heat the olive oil over medium heat until almost smoking. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes.

Meanwhile add the saffron to the stock, stirring to infuse. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Yield: 4 servings
arrot, onion, celery, and thyme leaves and cook, stirring regularly, until golden brown and slightly softened , 8 to 10 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway. If shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid or aluminum foil. Place in oven for 2 to 2 ½ hours and rook until meat is nearly falling off the bone.

Remove the casserole from the oven and let stand 10 minutes before serving with risotto Milanese and gremolata.