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Osso Buco

Nothing warms your bones quite like saucy braised meat on a pile of starch. This might be the most decadent meal in that category. The collagen from the veal shank with the saffron from the rice, tied together with a beautiful sauce is just magical.
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Ingredients 

OSSO BUCCO

  • 4-5 lbs veal shanks (or substitute with 5-6 lbs pork shoulder or beef chuck roast, cut into large pieces), 1.8-2.3 kg
  • 350 g onion, roughly chopped, 2 ½ c
  • 250 g carrot, roughly chopped, 2 c
  • 250 g bulb fennel, roughly chopped, 1 medium
  • 30 g garlic, peeled, 6-7 cloves
  • 20 g anchovies, chopped, 5-6 pieces
  • 30 g tomato paste, 2 T
  • 25 g unsalted butter, 2 T
  • 25 g all-purpose flour, 3 T
  • 300 g dry red wine, 1 ¼ c
  • 15 g Better Than Bouillon Roasted Beef Base, 1 T
  • 850 g beef stock, 4 c
  • 2-3 T olive oil, for cooking
  • Salt

SAFFRON RISOTTO

  • 1000 g chicken stock, 4 c
  • ½ g saffron threads (or 1 g if not grinding), 1t
  • 5 g salt, 1 t
  • 225 g onion, finely minced/brunoised, 1 ½ c
  • 10 g garlic, minced, 2 t
  • 400 g arborio rice, 2 c
  • 200 g dry white wine, ¾ c
  • 75 g parmesan cheese, grated, ¾ c
  • 50 g unsalted butter, 3 ½ T
  • Olive oil, as needed

Instructions 

OSSO BUCCO

  • Tie each veal shank with kitchen twine to keep the meat compact. Generously season with salt and let sit for 15 minutes (or refrigerate for a few hours).
  • Preheat oven to 500°F (260°C). Place shanks on a wire rack over a foil-lined tray, drizzle with olive oil, and roast for 30 minutes until browned.
  • Roughly chop onion, carrot, fennel, and garlic. Mince these in a food processor until finely chopped but not a paste.
  • Heat olive oil in a Dutch oven over medium-high heat. Add the minced vegetables and a pinch of salt. Sweat for 10-15 minutes until softened.
  • Add anchovies and tomato paste into the veggies, stirring and cooking for 2 minutes. Add butter and melt. Add a splash of water here if the bottom of the pot is starting to get brown.
  • Stir in flour to form a weak roux. Cook for about 30 seconds.
  • Add red wine, scraping the bottom to deglaze. Cook for 2-3 minutes.
  • Add Better Than Bouillon and beef stock. Bring to a simmer then nestle the seared shanks into the liquid along with any veal cooking liquid from the roasting pan (if it's not burnt). Cover and braise in a 300°F (150°C) oven for 2 hours, checking at 90 minutes. Cook uncovered for the last 30-40 minutes.
  • Cool braise at room temp for 2 hours then refrigerate overnight for best flavor.
  • To finish, reheat over medium-low heat, scraping the pot bottom. Reduce liquid by 30-40%.

SAFFRON RISOTTO

  • Heat chicken stock with saffron and salt until just below simmering.
  • In a separate pot, sweat onion, garlic and a pinch of salt in olive oil over medium heat in a saucier for about 5min. Avoid caramelization.
  • Add arborio rice to onion/garlic and stir to coat. Fry for 5 minutes until translucent.
  • Add white wine to rice and reduce until mostly evaporated.
  • Add about 2c of the warmed saffron stock into the rice, bring to a simmer and stir frequently (about every 30 secs) until absorbed. Repeat twice. After adding the third round of liquid, continue stirring every 30 seconds until about half of the liquid has absorbed. At this point, cover the pot and cook over low heat for 3-4 mins. Taste for doneness. The rice should have bite, but not be chalky or crunchy.
  • To finish, gently stir in parmesan, butter, and a splash of water off heat. Adjust with salt if needed.

TO SERVE:

  • Place a scoop of saffron risotto on a plate, nestle a veal shank on top, removing the string. Spoon reduced braising liquid and vegetables over the meat. Garnish with chopped parsley and serve immediately.
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