Ossobuco mit Milanese Risotto

Name: Ossobuco mit Milanese Risotto
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 3 Onions, 6 garlic cloves; 2-3 Carrots, 250 g celery; 4 slices of veal shank (à approx. 350 g); 7-10 Tbsp salt, pepper; 5 TABLESPOONS flour, 4 tablespoons olive oil; 1/4 l dry white wine; 400 ml Veal stock (glass); 1 can(s) (850 ml) Tomatoes; 1 TEASPOON dried. Thyme & Oregano; 1-2 bay leaves,1 bunch of parsley; 7-10 Tbsp rubbed off. peel of 1 untreated lemon; 1 little box Saffron threads; 600-700 ml clear broth, 4 tablespoons butter; 250 g Risotto Rice

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

3 Onions, 6 garlic cloves
2-3 Carrots, 250 g celery
4 slices of veal shank (à approx. 350 g)
7-10 Tbsp salt, pepper
5 TABLESPOONS flour, 4 tablespoons olive oil
1/4 l dry white wine
400 ml Veal stock (glass)
1 can(s) (850 ml) Tomatoes
1 TEASPOON dried. Thyme & Oregano
1-2 bay leaves,1 bunch of parsley
7-10 Tbsp rubbed off. peel of 1 untreated lemon
1 little box Saffron threads
600-700 ml clear broth, 4 tablespoons butter
250 g Risotto Rice

Directions

1
Peel onions and garlic. Peel or clean and wash carrots and celery. Dice everything except 1 onion and 3 garlic cloves
2
Wash the meat, dab dry and possibly cut the skin. Season meat and turn it in flour. Fry in hot oil in a wide frying pan. Take out
3
Fry the vegetables, onion and garlic cubes in the frying fat. Add 1/8 l wine, stock, tomatoes with juice, thyme, oregano, bay leaf, salt and pepper. Coarsely chop the tomatoes. Add meat again. Cover and braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 2 hours
4
For the Gremolata parsley wash, pluck. Chop with the rest of the garlic. Mix with lemon
5
For the risotto, mix saffron and 3 tablespoons of stock. Chop 1 onion, sauté in 2 tbsp. hot butter. Fry the rice with it. Pour 1/8 l wine, reduce, stirring frequently. Pour stock in portions and finally the saffron and reduce. Grate cheese. Stir in 2 tablespoons of butter. Season to taste. Arrange ossobuco with risotto and gremolata
6
Drink: red wine, for example Valtellina Superiore Sassella "Le Tense" by Nino Negri