Ingredients:
Serves 4
For the ossobuco:
4 Beef or veal shin steaks, bone left in, about 225g each
1 Onion, diced
1 Carrot, diced
A few sprigs of thyme
3 Cloves of garlic, crushed
2 Bay leaves
200ml Red wine
400ml Hot water
Salt and black pepper
25g Cold butter.
For the risotto:
250g Carnaroli rice
A large pinch of saffron strands
50g Butter
1 tblsp olive oil
1/2 an onion, finely diced
1/2 Stick of celery, finely diced
1 Cloves of garlic, peeled and crushed
150ml White wine
800ml Chicken stock, hot
50g, grated Parmesan
Salt and white pepper
For the gremolata:
3 tblsp Chopped parsley
1 Clove of garlic, finely grated
Zest of one orange
1 tblsp olive oil
Salt and black pepper
Method:
For the ossobuco:
- Pre-heat an oven to 140 degrees C (275 degrees F) gas mark 1
- Heat an ovenproof casserole dish on the stove and add a little oil.
- Sear the ossobuco on both sides and brown the meat.
- Add the onion, carrot, thyme, garlic and bay leaves to the pan and allow to brown a little.
- Add the red wine and bring to the boil
- Season with salt and black pepper.
- Add enough hot water so the ossobuco are 80% submerged.
- Place a lid on the dish and place in the oven for three hours or until the meat is tender and can be pulled from the bone.
- When done, remove the lid and simmer on a stove to reduce the cooking liqueur and thicken.
- Before serving, remove the ossobuco from the liqueur, turn the heat off and mix the cold butter in.
For the risotto:
- Heat a heavy based saucepan on the stove, add the butter and olive oil and melt together.
- Add the onion, celery and garlic and fry gently over a medium heat, stirring until everything has softened.
- Add the rice to the pan and continue to stir until all the grains are covered, continue to stir over a low heat for two minutes to gently crack the grains of rice.
- Add the white wine and saffron and stir until it has all been absorbed by the rice.
- Add the hot stock 100ml at a time, stirring until the stock is absorbed by the rice in between each addition.
- The process should take about 15 minutes until all the sock is absorbed and the rice is cooked.
- Finally, season with salt and white pepper and stir in the grated parmesan.
- Allow to stand for one minute before serving.
For the gremolata:
- In a bowl mix the parsley, garlic, orange zest and olive oil and season with salt and black pepper.
To finish:
- Add the risotto to the plate, place the ossobuco on top and spoon a little of the cooking liqueur over. top with the gremolata.
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