Osso Buco in Bianco with Risotto Milanese

(original recipe from Antonio Carluccio & Gennaro Caontaldo)

OSSO BUCO

Ingredients:
4 slices of veal shanks (approx 2cm thick)
plain flour for coating
1 large onion - finely chopped
2 carrots - very finely diced
2 celery stalks - very finely diced
4 bay leaves
1 spring rosemary
4 sage leaves
finely grated zest of 1 orange
100ml dry white white (i used the Joseph Drouhin Chablis)
1 litre chicken stock

How to Make:

1. Wash and wipe dry the meat and coat them in flour and season wtih salt and black pepper.

2. Heat olive oil in a large pan and add the veal and brown each side, then set aside and use a ktichen napkin to absorb the extra oil.

3. Using the same pan, add onion, carrots, celery and bay leaves and fry until onion is softened.

4. Pour in ine and allow to evaporate slightly, then add back the veal, the stock, sage, rosemary and orange zest.

5. Bring to boil, then turn down to simmering, then cover and cook gently for 1.5 hr to 2 hr until veal is tender. Check from time to time and add a little more stock if mixture is getting too dry.

6. season to taste and serve with Risotto Milanese~


RISOTTO MILANESE

Ingredients:

2 litres chicken stock
4 tbsp olive oil 100g unsalted butter
1 onion finely chopped
280g carnaroli/risotto rice
2 sachets of powdered saffron
50g Parmesan, finely grated

How to make:

1. Boil stock in a saucepan and turn down to leave it to a gentle simmer.

2. Heat olive oil in a large pan with 1/2 of the butter and fry the onion until soft.

3. Add rice and stir until rice all coated with butter and onion.

4. Then start to add the hot stock, laddle by laddle until each is all absorbed by the rice. ** Avoid drowning the rice in the stock!

5. After 10 min cooking and stirring, add the powdered saffron. Continue to cook and add stock in the same way until rice is al dente (approx 10-20 min more), then add the rest of the butter and the grated Parmesan and season with salt and black pepper.

ENJOY!!!