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Osso buco Milanese
1.Dust veal shin pieces in flour. Heat 2 tablespoons olive oil in large frying pan; cook veal over medium heat until golden on each side, then drain on absorbent paper.
2.Heat 1/2 cup olive oil in a large saucepan. Add onion and garlic; cook over medium heat until onion is soft. Add carrots, celery and bay leaves; cook 3 minutes, or until vegetables are slightly tender.
3.Add wine; simmer 5 minutes. Stir in tomato paste until well combined.
4.Add Italian whole peeled tomatoes and water. Cover; simmer 10 minutes. Season to taste.
5.Scatter butter over base of a large ovenproof dish. Top with a large single layer of veal, then pour over the sauces and add water to almost cover veal.
6.Cover dish tightly with foil and cook at 180°C (160°C fan-forced) for 90 minutes, or until meat is tender.
7.To make gremolata, combine all ingredients in a bowl. Cover and refrigerate until required.
8.Bring stock and saffron to the boil in a large saucepan. Reduce heat and keep hot.
9.Heat butter and oil in a large, heavy-based pan; cook onion, stirring, until soft but not coloured. Stir in garlic and add rice; stir over medium heat until coated in butter mixture.
10.Add wine; cook, uncovered, until liquid has evaporated. Add stock mixture in ½ cup (125ml) batches; cook, stirring, over a low-medium heat until liquid is absorbed after each addition. Total cooking time will be about 25 minutes.
11.When almost all the liquid is absorbed and rice is just tender, remove from heat. Stir through parmesan, extra butter and salt and pepper to taste.
12.Serve osso buco on a bed of saffron risotto and top with gremolata.