Osso Buco with Risotto Alla Milanese

Make it a Meal

Add these dishes to make a full meal:

Arugula and White Bean Salad with Rosemary Dressing

Roasted Vegetables

Hot Fudge Magic Cake

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Yield: 6 servings

Ingredients

6 veal shank cross cuts, cut 2 inches thick (3 to 3-1/2 pounds)

2 Tbs olive oil

1/2 cup dry white wine

1 can (16 ounces) whole tomatoes, undrained

1 can (6 ounces) tomato paste

2 tsp each dried basil and dried rosemary

1/4 tsp each ground black pepper and ground red pepper

2 Tbs butter

1 large onion, finely chopped

1 medium carrot, finely chopped

1 rib celery, finely chopped

2 cloves garlic, minced

Risotto Alla Milanese

2 Tbs butter

1 small onion, finely chopped

2 cups uncooked long grain rice

1/2 cup dry white wine

1 tsp salt

1/8 tsp crushed saffron

1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth

4- 1/2 to 5 cups water

1/3 cup grated Parmesan cheese

2 Tbs finely chopped fresh parsley

Directions

Osso Buco:

Heat oil in large skillet over medium heat until hot. Brown veal cross cuts, 1/3 at a time; remove from skillet. Season with salt. Pour off drippings.

Add wine; cook and stir until browned bits attached to skillet are dissolved. Stir in tomatoes, tomato paste, basil, rosemary and black and red peppers; bring to a boil. Reduce heat; simmer 10 minutes.

Melt butter in Dutch oven over medium heat. Add onion, carrot, celery and 2 cloves garlic; cook and stir until vegetables are crisp-tender. Add veal and tomato sauce; bring to a boil. Reduce heat; cover tightly and simmer 2 hours or until veal is fork- tender. Combine gremolata ingredients; sprinkle over veal and tomato sauce. Let stand, covered, 2 minutes. Serve with risotto.

Risotto Alla Milanese

Melt butter in large skillet over medium heat. Add onion; cook and stir 2 minutes or until tender. Add rice; cook and stir 2 to 3 minutes. Add wine, salt and saffron; cook and stir until all liquid is absorbed.

Gradually add broth and water, 1/2 cup at a time, and continue cooking 55 minutes or until all liquid is absorbed and rice is tender, but still firm, stirring frequently. Risotto should be creamy, not dry or runny. Remove from heat; stir in cheese and parsley.

Nutrition facts

Serving Size 1 serving

Calories 486

Calories from Fat 183 (38%)

% Daily Value*

31%Total Fat 20g

43%Saturated Fat 8.6g

Polyunsaturated Fat 1.5g

Monounsaturated Fat 8.2g

49%Cholesterol 146mg

43%Sodium 1031mg

30%Potassium 1047mg

11%Total Carbohydrate 32g

14%Dietary Fiber 3.5g

Sugars 9g

Sugar Alcohols 0g

76%Protein 38g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath