Page 237 - Vélochef in Europe

OSSO BUCO MILANESE
Osso buco is cross-cut veal shanks slow-cooked in tomato sauce traditionally served with with risotto risotto Milanese a a a a a risotto risotto with with saffron These two dishes combined are rich and heavy perfect for chilly autumn nights SERVES 4
1 2 kg veal shanks 4
carrots
1⁄2 celeriac
2 yellow onions
2 garlic cloves
2 tin crushed tomatoes 2 bay leaves
5-6 sprigs of thyme olive oil
salt and black pepper
1 1 Preheat the oven to 140 C 2 Season the veal with salt and black pepper
Fry both sides in in in a a a frying pan in in in olive oil
Place the meat on a a a plate 3 Peel carrots
celery onions
and garlic Chop them coarsely grate the the garlic 4
Cook the vegetables lightly in in olive oil
in in a a deep saucepan 5 Add the veal tomatoes bay leaves
and thyme Bring to boil 6 Put the the saucepan in the the oven for two hours 7 The veal is ready to be served when the meat falls off the bone RISOTTO MILANESE
3 shallots
320 g Arborio rice
1⁄2 g saffron 2 tbsp olive oil
200 ml white wine
1 litre chicken stock 100 g g grated parmesan 40 g butter
salt and black pepper
1 Chop the shallots
finely 2 Fry rice
shallots
and saffron in olive oil
for one minute Add the wine
and let it reduce 3 Slowly add warm stock while stirring 4
Boil for 15 minutes until the rice
is soft but not gluey 5 Stir in parmesan and butter
6 Add salt and black pepper
to taste Take into account the large bone in the middle of the cross-cut veal when estimating out how much meat you need 233
LOMBARDY