Ossobuco Milanese
Ossobuco Milanese
For the Ossobuco:
2 lamb shanks
Salt and freshly ground black pepper
2–3 tablespoons olive oil or vegetable oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
3–4 garlic cloves, minced
2 cups chicken stock
1 (14-oz) can diced tomatoes, drained
2–3 sprigs fresh thyme (or 1/2 tsp dried)
2 bay leaves
For the Gremolata:
1/2 cup fresh parsley, finely chopped
Zest of 1 lemon
1–2 garlic cloves, finely minced
For the Risotto alla Milanese
1¼ cups (300g) arborio rice
4–5 cups beef broth
1 small onion, very finely chopped
3–4 tablespoons unsalted butter (divided)
0.2–0.3g saffron threads
1/2 cup grated parmesan
Salt and freshly ground white pepper (to taste)
Preheat your oven to 325 degrees.
Prep the shanks — Pat the lamb shanks dry with paper towels. Season generously with salt and pepper.
Brown the meat — Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown the shanks on all sides (about 5–7 minutes per side). Work in batches if needed. Remove and set aside.
Sauté vegetables — In the same pot, add onion, carrots, celery, and garlic. Cook until softened and lightly browned (about 8–10 minutes), scraping up browned bits from the bottom.
Deglaze and build the braise — Pour in the broth and simmer for 2–3 minutes to reduce slightly. Add stock, tomatoes, thyme, and bay leaves. Return the shanks to the pot, nestling them in the liquid.
Braise — Bring to a simmer, cover, and cook on low heat (or in a 325°F/160°C oven) for 2–2.5 hours, turning the shanks occasionally. The meat should be very tender and pulling away from the bone. Uncover for the last 30 minutes to thicken the sauce if desired.
Make gremolata — Mix parsley, lemon zest, and garlic just before serving.
Immersion blend the veggies at the bottom of the pan to create a thick sauce for the meat.
When you put the lamb back in the oven uncovered for 30 minutes, begin your risotto.
Warm 1/2 a cup of beef broth. Take your saffron threads and crush them with a mortar and pestel or the back of a spoon. Add to a bowl with the hot broth to allow the saffron to bloom.
Melt butter in the bottom of a heavy pan. Add the onion and cook until soft.
Add the arborio rice and toast for 1-2 minutes.
Deglaze the pan with 1/2 a cup of broth. Next add the saffron broth and allow it to fully absord.
Once the liquid is fully absorbed, add more broth gradually until all the broth is fully absorbed.
Turn off the heat and add in more butter, parmesan, and salt and pepper to taste.
To serve, place an even layer of risotto on the bottom of a shallow bowl. Top with the reduced veggie sauce from the lamb, layer on the meat and top with the gremolata.
Enjoy!
*I used Country Crock Plant Based Butter and Follow Your Heart Parmesan.*
