Exotic Spiced Ossobuco with Milanese Risotto
Exotic Spiced Ossobuco with Milanese is a delicious veal shin with saffron risotto and has stood the test of time because it is a perfectly balanced dish with soft meat and creamy risotto.
- 4 veal shanks
- 4 tbsp. olive oil
- ¼ cup all purpose flour
- 1 tbsp. chopped fresh thyme
- 1 tbsp. chopped fresh rosemary
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon cinnamon
- 2 star anise
- 1 cup red wine
- 4 cups chicken broth
- 2 tbsp. unsalted butter
- 1 medium onion, minced
- 2 medium carrots, minced
- 2 stalks celery , minced
- 2 tbsp. chopped parsley
- 2 garlic cloves, minced
- Zest of 1 lemon
- 6 cups homemade or low-sodium chicken stock or broth
- ½ teaspoon roughly chopped saffron threads
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, very finely chopped
- 2 cups Arborio or Carnaroli rice
- ½ cup dry white wine
- Kosher salt and freshly ground black pepper
- ½ cup grated Parmigiano-Reggiano, plus extra for serving
- Edible gold leaf (see below)
- Very tender small sprigs of fresh lemon thyme, preferably with flowers, for garnish.
- Pat the veal shanks very dry with paper towel. Season generously with salt & pepper, and lightly dredge with flour.
- In a large dutch oven, heat olive oil over medium heat. Add the shanks to the dutch oven. Be careful not to overcrowd- you may not be able to cook all shanks at the same time.
- Cook shanks on one side until browned; flip and repeat. Use metal tongs to turn each shank for the sides to brown.
- Transfer browned shanks to a platter.
- Add butter, onion, and carrots, celery to dutch oven. Cook over medium-high heat until vegetables soften and become golden. Add salt, pepper, cumin and coriander, cinnamon and star anise.
- Add shanks back into dutch oven. Add red wine, raise the heat and let cook for 2-3 minutes. Add chicken broth. The liquid should nearly but not totally cover the shanks. Add thyme and rosemary and reduce to a simmer. Top with lemon zest and place on bed of saffron risotto
- Bring the stock to a simmer in a saucepan. Partially cover and keep warm. Soak the saffron threads in 1 cup of warm stock for 20 minutes.
- Combine 1 tablespoon of the butter, the olive oil, and the onion in a large, heavy-bottomed saucepan over medium-high heat.
- Cook, stirring for about 5 minutes, until the onion is translucent. Add the rice, and stir to coat each grain with oil and butter.
- Add the wine and simmer until completely evaporated. Add ½ cup of hot stock, and continue stirring until almost all of the liquid has been absorbed into the rice.
- Continue adding the stock, ½ cup at a time, stirring until it is absorbed. Add the saffron-infused stock after about 10 minutes and cook, stirring for 8 or 9 minutes more; the rice should be firm to the bite and the mixture creamy.
- Remove from the heat and stir in the remaining 2 tablespoons of butter, salt, plenty of pepper, and ½ cup of the Parmigiano.
- Transfer to serving dishes, lay gold leaf in the center, garnish with the thyme, and serve with the grated Parmigiano on the side.