Ossobuco alla Milanese with saffron risotto
by Tavolino
A classic Lombard dish that combines tender braised veal shanks with a creamy saffron risotto, enriched with a special gremolata and garlic chips.
Ingredients
- Chicken wings 800 g
- Water 6 l
- Carrots 60 g
- Celery 25 g
- Yellow onions 30 g
- Parsley (stems only) 15 g
- Coarse salt 18 g
- Black peppercorns 8
- Bay leaf 1 leaf
- Veal shanks (4 at 400 g each) 1.6 kg
- Yellow onions 100 g
- Extra virgin olive oil 80 g
- White wine 50 ml
- Butter 30 g
- Buckwheat flour 8 g
- Rosemary 5 g
- Garlic 2 cloves
- Lemon zest 1
- Parsley 10 g
- Extra virgin olive oil 20 g
- Carnaroli rice 320 g
- Yellow onions 50 g
- Butter 65 g
- Grana Padano PDO 45 g
- White wine 50 ml
- Saffron threads 0.5 g
- Water 200 ml
Preparation
- 1
Prepare the broth with chicken wings, 6 l of water, carrots, celery, onions, parsley stems, coarse salt, pepper, and bay leaf.
- 2
Simmer the broth for 2 hours.
- 3
Dredge 4 veal shanks (400 g each) in buckwheat flour.
- 4
Brown the veal shanks in a casserole dish with 80 g of chopped onions and 80 g of extra virgin olive oil.
- 5
Deglaze with 50 ml of white wine.
- 6
Cover with some of the broth and cook over low heat for 90 minutes.
- 7
Prepare the gremolata by finely chopping the rosemary, 2 cloves of garlic, lemon zest, and parsley.
- 8
Fry the sliced garlic in extra virgin olive oil to make the chips.
- 9
Toast 320 g of Carnaroli rice with 50 g of chopped onion and 30 g of butter.
- 10
Deglaze the rice with 50 ml of white wine.
- 11
Gradually add the hot broth and cook for 15 minutes.
- 12
Stir in 0.5 g of saffron dissolved in 200 ml of hot water towards the end of cooking.
- 13
Finish the risotto off the heat by stirring in 35 g of butter and 45 g of Grana Padano PDO.
- 14
Serve the ossobuco over the risotto, garnishing with the gremolata and garlic chips.