Osso Buco With Saffron Risotto Fennel, Red On

* Exported from MasterCook *

OSSO BUCO WITH SAFFRON RISOTTO FENNEL, RED ON

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Prepare the osso buco:
3 tb Olive oil
2 tb Unsalted butter
3 1 1/2 inch cut veal shanks
Salt and pepper to taste
2 c Flour (to coat)
Peel and cut the following
-vegetables into
2 Carrots
2 Onions
1 Zucchini
1 Yellow squash
1 Sachet (1/2 head of garlic,
-6 sprigs parsley, 3 s
3 c White wine
1/2 c Tomato sauce
2 c Veal stock

Pre-heat oven to 325 degrees. Using a small,
thick-bottomed rondeau, heat the olive oil and butter
over medium high. Season the veal shanks thoroughly
with salt and pepper. Coat the veal shanks with flour,
shake to remove any excess, and brown well. Remove
veal shanks from rondeau. Make the sachet: Add the
vegetables and the sachet to the pan. Stir to coat and
place the veal shanks on top. Add the wine, tomato
sauce and stock, adjust the seasoning, and bring the
mixture to a boil. Cover and cook the veal shanks in
the oven for 1 1/2 hours, or until the meat is very
tender Start the risotto: 1/3 cup diced onion 1/4 cup
diced shallots 1 tablespoons minced garlic 1 1/2
tablespoons olive oil 1 1/2 cups Arborio rice 1/4
teaspoon saffron Salt and pepper to taste 1 cup white
wine 4 cups chicken stock 1 tablespoons butter 1/4 cup
Parmesan cheese In a large sauce pot over medium heat,
sweat the onion, shallots and garlic in the olive oil.
When vegetables are soft, add the rice and saffron,
and salt and pepper to taste. Stir and continue
cooking to toast the rice. When the rice is slightly
browned, add the wine, stirring constantly. In a
separate sauce pot, bring the chicken stock to a boil.
Add the hot stock to the rice in three batches,
stirring constantly until the liquid is fully
absorbed. Continue the osso buco: Remove the shanks
from the rondeau and reduce the jus to your taste.
Make the tomato fondu: 1/4 cup olive oil 1 medium red
onion, peeled and finely diced Kosher salt and freshly
ground pepper to taste 4 cloves garlic, peeled and
chopped 16-ounce can Italian plum tomatoes, crushed by
hand Warm olive oil in a stainless sauce pot over
medium heat. Add the onions and simmer for 5-10
minutes until the onions are soft. Season with salt
and pepper. Add the chopped garlic and simmer for 1-2
minutes, carefully cooking but not browning the garlic
(the oil should stew the vegetables). Add the
tomatoes, and continue cooking another 10 minutes, or
until the liquid is reduced and slightly thickened.
Make the gremolata 1/2 cup chopped Italian parsley 1
tablespoon chopped garlic 1 tablespoons chopped lemon
zest Combine and reserve. Make the salad 1 orange 1
fennel bulb, trimmed 1 red onion, peeled 1/2 lemon
Salt and pepper to taste 1/4 cup extra virgin olive
oil 3 tablespoons chopped chives Peel an orange down
to the flesh. Using a knife, separate each segment
from the surrounding membrane and remove. Place
segments in a bowl. Squeeze orange halves over bowl to
release any remaining juice. Using a sturdy Japanese
mandolin, shave the fennel, white bulb down at an
angle. Place fennel in a mixing bowl, and then shave
the onion. Add onion to bowl, and toss. Add the juice
of 1/2 lemon, the juice from the orange, salt and
pepper to taste, and the olive oil. Toss again. Add
the orange segments and chives, tossing once more, and
serve. Fold the butter and cheese into the risotto,
reserve over low heat. Pour jus over the shanks, top
with gremolata, and serve with saffron risotto. Yield:
6 servings. Posted to MC-Recipe Digest V1 #1

Recipe by: CHEF DU JOUR RICK MOONEN SHOW #DJ9324; TVFN

From: "Ed Bauman" <BIRCHCREEK@msn.com>

Date: Thu, 5 Dec 96 19:56:03 UT



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