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Osso buco Milanese
- 6 3cm-thick centre-cut veal shin
- plain flour, seasoned, to taste
- 1 large onion, finely chopped
- 2 clove garlic
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 fresh bay leaves
- 1/2 bunch thyme
- 250 millilitre (1 cup) dry white wine
- 2 tablespoon tomato paste
- 1 400g can chopped italian tomatoes
- 1 cup water
- 100 gram unsalted butter
- 1 cup finely chopped flatleaf parsley
- 1 1/2 tablespoon finely grated lemon rind
- 2 clove garlic, finely chopped, to garnish
- 2 teaspoon lemon juice
- 1 teaspoon olive oil
- 300 gram arborio rice
- 1 litre (4 cups) chicken stock
- 20 gram butter
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 125 millilitre (1/2 cup) white wine
- 2 tablespoon olive oil
- 2 black peppercorns
- 1/4 teaspoon saffron threads, soaked in boiling water for 10 minutes
- 60 gram parmesan, grated
Osso buco Milanese
- 1Dust 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.
- 2Heat 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.
- 3Add wine; simmer 5 minutes. Stir in tomato paste until well combined.
- 4Add Italian whole peeled tomatoes and water. Cover; simmer 10 minutes. Season to taste.
- 5Scatter 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.
- 6Cover dish tightly with foil and cook at 180°C (160°C fan-forced) for 90 minutes, or until meat is tender.
- 7To make gremolata, combine all ingredients in a bowl. Cover and refrigerate until required.
- 8Bring stock and saffron to the boil in a large saucepan. Reduce heat and keep hot.
- 9Heat 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.
- 10Add 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.
- 11When 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.
- 12Serve osso buco on a bed of saffron risotto and top with gremolata.
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