BRAISED VEAL SHANKS

(OSSO BUCO)

 

 

Ingredients:

 

4 pieces veal shank cut 2" long)

2 tablespoons unsalted butter

1 tablespoon olive oil

1 cup onion, diced

1/2 cup carrots, diced

1/3 cup celery, diced

4 teaspoons garlic, minced

1 cup veal stock

1 cup white wine

2 6" stems fresh marjoram (1 teaspoon ground)

8 ounces pearl onions, blanched and peeled

3 carrots, peeled and sliced in 1" pieces

1/2 head celery root, peeled and cut into large julienne pieces

grated zest of 1 lemon and 1 orange

salt and freshly ground white peppercorns to taste

2 tablespoons fresh parsley, minced

 

Directions:

 

Brown the meat on all sides in hot butter and oil, about 15 minutes.  Remove the shanks, strain off all but 1 tablespoon fat.  Saute diced onion, celery and carrot for 3 minutes or until they have softened then stir in 3 teaspoons garlic (and dry marjoram if not using fresh).  Return the shanks to the pan, pour in the wine and stock and add fresh marjoram.     Cover the pan and simmer for 40 minutes.

 

Add the pearl onions, carrots and celeraic, cover and cook another 20 minutes.  Sprinkle on the citrus zest and remaining teaspoon of garlic, cover, and simmer for 15 minutes more.

 

Season the cooking juices to taste.  Serve the shanks with or without the bone in shallow bowls with vegetables and a generous sprinkling of minced parsley.  Accompany with risotto (recipe follows).

 

Yield: 6 servings

 

SAFFRON RISOTTO

 

Ingredients:

 

1 quart white stock

1/4 teaspoon saffron threads

4 tablespoons unsalted butter, divided

1 tablespoon olive oil

1/4 cup diced shallot

1 cup arborio rice

1/4 cup freshly grated parmesan cheese

kosher salt to taste

 

Directions:

 

Heat the stock just to a boil.  Steep the saffon threads in 1/2 cup of stock, set aside.

 

Heat 2 tablespoons butter and oil in  a heavy saucepan.  Saute the shallot in the hot fat until it begins to wilt.  Blend in the rice coating all the grains with fat.

 

Add 2/3 cup hot stock.  Simmer rice over very low heat stirring as frequently as possible.  When the moisture is absorbed, add another 2/3 cup.  Continue pouring in 2/3's cup, adding the saffron scented stock last.  The rice will become tender and creamy.

 

Off the heat stir in remaining butter, if desired, and cheese.  Stir in salt to taste.

 

Yield:  4 servings as a first course; 6-8 as a side dish