Ossobuco (meaning "hole in the bone" in Italian) is a typical dish in Milan and it refers to a slice of veal usually cut in the middle part of the tibia bone, in which the marrow and the flaps of muscles are still present.
Cosi restaurant in Melbourne presents the recipe of a traditional Milanese dish. Source: Omar El Deek
Ossobuco with saffron risotto
Ingredients (for 4 people)
For the ossobuco:
- 4 veal or beef ossobuco of about 350g
- 1 onion
- 1 clove of garlic
- Parsley
- Zest of half a lemon
- 2l of water or broth
For the risotto:
- 240 g of carnaroli rice
- 0.5 g of saffron
- 30 ml of white wine
- 60g of butter
- 50 g of parmesan
- Salt
- Pepper
- 1.5 liters of broth or hot water
Method
For the ossobuco:
Incise the sides of the connective tissue of the hole to prevent it from curling during cooking. Blanch both sides in a pan (about 2 minutes per side) and add salt and pepper. Remove from the pan and keep it aside.
In the same pan, cook the onion cut into julienne strips on moderate heat. Once ready add the ossobuco and 1 litre of broth, close the lid and cook for about 35 minutes. Turn the ossobuco gently and add the remaining litre of broth and cover again. After about 30 minutes add some chopped parsley, garlic and lemon zest inside the pan and let everything rest.
If desired, you can thicken the sauce you have obtained by reducing it on the stove and by adding 1 knob of butter and a spoonful of tomato sauce. To do this, remove the shanks from the pan. Once ready, leave to rest and prepare the risotto.
For the risotto:
In a pan (possibly made of steel) add a little salt and the rice, heat everything over medium heat and, once hot (but not too much), add a ladle of broth or hot water at a time, until reach the level of rice itself. Never stir the rice otherwise it would stick, and always keep the broth at level.
After about 12 minutes, when the rice is cooked, add the saffron, wine, butter and cheese. Let it sit for about a minute. Stir by turning the rice vigorously in a way that creates a wave of rice in the sides of the pan.
Arrange the rice on the plate, add the ossobuco, a round of sauce and the plate is ready.
