Osso Buco with Risotto Milanese

This meal is a classic. The pairing of the rich tomato based sauce of the veal shank perfectly complements the simplicity of the saffron risotto. It is a meal that both impresses and pleases guests. This is the only time that you will see Risotto Milanese as a side dish.

We enjoyed this with a bottle of NK'MIP Cellars 2009 Merlot, a VQA wine from the Okanagan Valley. It was delicious.

Happy Easter!

Veal Osso Bucco          adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins

1 - 2 tbsp. olive oil
2 veal shanks
sea salt
freshly ground black pepper
1/2 c. diced sweet onions
1 large clove garlic, chopped
1/4 tsp. dried oregano
pinch dried thyme
pinch dried rosemary
1 c. homemade beef broth
1 c. San Marzano canned tomatoes with a little of the puree
1/2 c. dry white wine

Heat olive oil in a cast iron Dutch oven. Season the veal shanks with sea salt and freshly ground black pepper and sear on both sides. Remove from pan and set aside.
Saute onions, garlic and herbs until softened. Add wine to deglaze pan scraping up all the tasty bits from the bottom of the pan. Add tomatoes and beef broth. Bring back to a simmer, cover with lid and gently simmer for 1 1/2 - 2 hours. The veal should be 'fall apart' tender.
This can be made the day before or earlier in the day for an easy dinner preparation.

Risotto Milanese

1 tbsp. olive oil
2 tbsp. finely diced shallots
pinch of saffron
approx. 1 c. chicken of pheasant stock
1 c. arborio rice
2 tbsp. grated parmesan cheese

Gently heat olive oil in heavy pan and sweat the shallots. Add rice and stir to coat it completely. Heat stock and add pinch of saffron to hydrate it. Gradually add the stock to the rice. When the stock has been absorbed add more until the rice is cooked. The rice should be cooked but still chewy. Do not overcook. Grate parmesan over and mix. Serve immediately with more parmesan, if desired.