RECIPE
Chef Alexander Herrmann
3rd Street Bistro & Bar
1/2 cup grated Parmigiano-Reggiano
cheese
3 tbsp butter
1 tbsp olive oil
salt & pepper
Heat oil and 1 tbsp butter until the butter is bubbling but not browned, then add
the onion and sautée until translucent. Add the rice and cook, stirring with a wooden
spoon for a minute or two without browning. Add white wine and saffron and cook,
stirring until it is absorbed by the rice. Keep stirring while you add the stock, which
should be simmering in another pot. Add it bit by bit, putting in more as it is absorbed
by the rice. The exact amount of stock you add will depend on the kind of rice you
use and how "al dente" you like it. When the rice is cooked but not mushy – about 20
minutes – add the grated Parmigiano-Reggiano and the remaining butter.
Gremolata:
Combine a small bunch finely-chopped Italian parsley and zest of a lemon, finely
grated
Plating:
Spoon the risotto onto four plates or pasta bowls, place a veal shank on top and
spoon the sauce around. Sprinkle the gremolata over the dish to finish.
Ossobuco
Milanese
Compliments of
with Saffron Risotto
and Gremolata
Boca Grande
Photo by
Christine
Cunningham
Saffron Risotto:
1 1/2 cups of Arborio rice
1 glass of dry white wine
1 small yellow onion, finely chopped
2-3 cups of chicken or veal stock
A generous pinch of saffron threads
Ossobuco Milanese:
1/4 cup butter
1 1/4 cups dried
cranberries
4 apples
1/3 cup sugar
1/4 tsp. salt
1/3 cup apple juice
2 tbsp. corn starch
4 pieces of veal shank,
about 1lb each
1 large white or yellow
onion, chopped
3 ribs of celer y, chopped
3 medium car rots,
chopped
1 cup Italian canned
cr ushed tomatoes
1 tbsp tomato paste
1 tsp anchovy paste or 3
anchovy fillets
3 bay leaves
Fresh thyme
1/2 bottle dr y white
wine
2 cups beef or veal stock
1 orange
Flour for dredging the
veal shanks
Salt and pepper
Olive oil
Dredge the veal shanks in flour after seasoning
them with salt and pepper, knock off any excess
flour. Heat some olive oil in a casserole large
enough to fit all the shanks and brown them on
both sides. Remove the veal and add the onions,
carrots and celery and sauce until they start to
brown.
When the vegetables are slightly browned, add
the tomatoes, tomato paste and anchovy paste or
fillets along with the orange, cut in quarters, and
cook for a few seconds, then add the white wine
and stock. Bring to a simmer and add the veal
shanks back in, along with the bay leaves and a
bunch of fresh thyme sprigs.
Cover the casserole and simmer or bake in a
300-degree oven for at least three hours, or until
the veal is very tender. Remove the shanks and set
aside. The meat should be almost falling off the
bone at this point.
Pass the braising liquid through a colander with
fairly large holes, pressing down with a spoon, and
pour it over the veal.