Recipe of the Day

Key Food Stores

Fajita Chili Con Carne

Tip Of The Day

Having trouble rolling out a sugary dough? You can pre chill the dough and grate it before rolling it out.

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Osso Buco With Risotto Alla Milanese

Servings: 6

©Cattlemen's Beef Board

Ingredients

  6 veal shank cross cuts, cut 2 inches thick (3 to 3-1/2 pounds)

  2 Tbs olive oil

  1/2 cup dry white wine

  1 can (16 ounces) whole tomatoes, undrained

  1 can (6 ounces) tomato paste

  2 tsp each dried basil and dried rosemary

  1/4 tsp each ground black pepper and ground red pepper

  2 Tbs butter

  1 large onion, finely chopped

  1 medium carrot, finely chopped

  1 rib celery, finely chopped

  2 cloves garlic, minced

  Gremolata:

  1/4 cup finely chopped fresh parsley

  1 tsp grated lemon peel

  1 finely chopped garlic clove

  Risotto alla Milanese

  2 Tbs butter

  1 small onion, finely chopped

  2 cups uncooked long grain rice

  1/2 cup dry white wine

  1/8 tsp crushed saffron

  1 can (14 to 14-1/2 oz) beef broth

  4.5-5 cups water

  1/3 cup grated Parmesan cheese

  2 Tbs minced fresh parsley

Select All

Add Items to List

Directions

Heat oil in large skillet over medium heat until hot. Brown veal cross cuts, 1/3 at a time; remove from skillet. Season with salt. Pour off drippings.

Add wine; cook and stir until browned bits attached to skillet are dissolved. Stir in tomatoes, tomato paste, basil, rosemary and black and red peppers; bring to a boil. Reduce heat; simmer 10 minutes.

Melt butter in Dutch oven over medium heat. Add onion, carrot, celery and 2 cloves garlic; cook and stir until vegetables are crisp-tender. Add veal and tomato sauce; bring to a boil. Reduce heat; cover tightly and simmer 2 hours or until veal is fork- tender. Combine gremolata ingredients; sprinkle over veal and tomato sauce. Let stand, covered, 2 minutes. Serve with risotto.

RISOTTO ALLA MILANESE - 1-1/4 hours. Melt butter in large skillet over medium heat. Add onion; cook and stir 2 minutes or until tender. Add rice; cook and stir 2 to 3 minutes. Add wine, saffron and 1 tsp salt; cook and stir until all liquid is absorbed. Gradually add broth and water, 1/2 cup at a time, cooking after each addition, stirring frequently, until all liquid is absorbed, about 55 minutes total. When ready, rice should be tender, but still firm; risotto should be creamy, not runny or dry. Remove from heat; stir in cheese and parsley. 6 servings