Osso buco with risotto Milanese
Angela Hartnett makes a simple risotto extra special, topping it with meltingly tender osso buco.
Ingredients
For the osso buco
- plain flour, for dusting
- 1 veal shin, cut into 5cm/2in pieces through the bone
- 100ml/3½fl oz olive oil
- 1 onion, roughly chopped
- 1 carrot, peeled and roughly chopped
- 1 leek, roughly chopped
- 1 celery stick, roughly chopped
- 1 head garlic, cut horizontally though the middle
- 4 sprigs fresh thyme
- 2 bay leaves
- 5 white peppercorns, crushed
- 200ml/7fl oz white wine
- 250ml/9fl oz chicken stock
- 400g tin chopped tomatoes
- salt and freshly ground black pepper
For the risotto
- 1.5 litres/2¾ pints chicken stock
- 2 tbsp olive oil
- 40g/1½oz unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 250g/9oz risotto rice, such as arborio
- pinch saffron
- 150ml/5fl oz white wine
- 150g/5½oz Parmesan, grated
- 100g/3½oz unsalted butter
To serve
- 4 tbsp chopped flatleaf parsley
- 1 garlic clove, finely chopped
- 1 lemon, zest only
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
Method
To make the osso buco, sprinkle some plain flour onto a plate and lightly dust the veal pieces.
Heat the oil in a large lidded casserole over a high heat and add the veal in a single layer. Fry for 2–3 minutes on each side, until lightly golden then remove from the pan and set aside on a plate.
Add the onion, carrot, leek, celery and garlic to the pan and fry over a medium heat for 3–4 minutes, until lightly golden. Add the thyme, bay leaves, peppercorns and a pinch of salt and mix well. Place the veal back on top of the vegetables in a single layer and pour over the wine. Cook until the wine has reduced by half, then add the stock and tomatoes and season with salt and pepper.
Cover with a cartouche (a circle of baking paper) and a lid and simmer gently for 2 –3 hours, or until the meat is so tender that it falls off the bone easily.
To make the risotto, heat the chicken stock in a large saucepan over a medium heat and keep warm.
Heat the oil and butter in a medium sauté pan and fry the shallots for 2 –3 minutes. Add the garlic and fry for a further 2 minutes, then add the rice and saffron and stir well to coat the rice. Add the ehite wine and cook for a couple of minutes.
Add the stock a ladle at a time, stirring constantly until all the liquid has been absorbed before adding another ladle. Continue until the rice is cooked, this should take about 15 –20 minutes. Add the Parmesan and butter to the risotto and season to taste with salt and pepper.
To serve, mix the parsley, garlic, lemon zest, vinegar and oil together in a bowl.
Divide the risotto between 4 plates and top with the veal pieces and a drizzle of the parsley dressing.
