* Exported from MasterCook *
Osso Buco With Saffron Risotto, Fennel, Red Onion
Recipe By : Chef Du Jour Rick Moonen Show #DJ9324, TVFN
Serving Size : 6 Preparation Time :0:00
Categories : Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Osso Buco:
3 tb Olive oil
2 tb Unsalted butter
3 Veal shanks (1-1/2")
Salt and pepper -- to taste
2 c Flour -- to coat
2 Carrots
2 Onions
1 Zucchini
1 Yellow squash
3 c White wine
1/2 c Tomato sauce
2 c Veal stock
Sachet:
1/2 Garlic head
6 Parsley sprigs
Risotto:
1/3 c Onion -- diced
1/4 c Shallots -- diced
1 tb Garlic -- minced
1 1/2 tb Olive oil
1 1/2 c Arborio rice
1/4 ts Saffron
Salt and pepper -- to taste
1 c White wine
4 c Chicken stock
1 tb Butter
1/4 c Parmesan cheese
Tomato Fondue:
1/4 c Olive oil
1 md Red onion --
- peeled, finely diced
Kosher salt
Pepper --
- freshly ground, to taste
4 cl Garlic -- peeled and chopped
16 oz Can Italian plum tomatoes --
- crushed by hand
Gremolata:
1/2 c Italian parsley -- chopped
1 tb Garlic -- chopped
1 tb Lemon zest -- chopped
Salad:
1 Orange
1 Fennel bulb -- trimmed
1 Red onion -- peeled
1/2 Lemon
Salt & pepper -- to taste
1/4 c Extra virgin olive oil
3 tb Chives -- chopped
Peel and cut carrots, onions, zucchini, and yellow squash.
Pre-heat oven to 325°F. 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.
Risotto:
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
3 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.
Tomato Fondue:
Warm olive oil in a stainless sauce pot over medium heat. Add the
onions and simmer for 5 to 10 minutes until the onions are soft.
Season with salt and pepper. Add the chopped garlic and simmer for
1 to 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.
Gremolata:
Combine and reserve.
Salad:
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 by: Ed Bauman <
[email protected]>, Dec 5, 1996
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