Osso buco with basil gremolata and saffron risotto
Ingredients
4 persons
- 4 veal shanks
- 3 tablespoons flower
- 50 Gram buttercream
- 1 onions
- 1 diced carrots
- 1 Stems celery
- 15 deciliter white wine
- 1 glances ELVEA Tomato Pulp
- 1 lemon
- 1 twigs fresh basil
- 2 cups risotto rice
- 1 onions
- 2 deciliter white wine
- 10 deciliter poultry broth
- 1 dop saffron
- 50 Gram Parmesan cheese
- pepper
- salt
- olive oil
Preparation
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1
Pat the shanks dry with paper towels. Pass them through the flour. Melt the butter in a casserole dish. Brown the shanks on both sides. Remove the meat from the pan.
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2
Sauté the onion with the carrot and celery in the cooking fat. Add the wine, veal stock and polpa. Return the shanks to the pan and bring to a boil.
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3
Turn the heat to low. Stew the meat, covered, for 2 hours. Meanwhile, scrub the lemon clean and grate off the yellow rind. Chop the garlic very finely. Pick the leaves of the basil sprig and chop finely. Mix the lemon zest with the garlic and basil. This is your gremolata.
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4
Season the osso buco with salt and pepper and sprinkle with the basil gremolata.
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5
Fry the risotto rice with the chopped onion for 5 min over low heat in olive oil. Add the saffron and stir frequently.
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6
Deglaze with the white wine and add a ladleful of warm broth. Allow to reduce, stirring frequently. Add broth as long as the rice is not cooked. This will take about 18 min.
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7
Mix the cream and Parmesan cheese under the risotto until smooth. Season with salt and pepper.
