Osso Buco, Risotto Milanese & Gremolata

Name: Osso Buco, Risotto Milanese & Gremolata
Yield: Serves 4
Ingredients: 50 g/2 oz plain flour, seasoned with salt and pepper; 2 tablespoons olive oil; 4–8 pieces (depending on their diameter) of veal shin (osso bucco), cut 4cm/1½inches thick; 250 g/9 oz arborio rice; 2 celery sticks, finely chopped; 1 celery stick, finely chopped; 1 red onion, finely chopped; 4 tablespoons dry vermouth or white wine; 50 g/2 oz butter; 2 teaspoons finely grated lemon rind; salt and freshly ground black pepper; 1 onion, finely chopped; 2 carrots, finely chopped; 4 garlic cloves, finely chopped; 4 tablespoons freshly grated Parmesan cheese; a pinch of salt; 1 tablespoon olive oil; 1 garlic clove, very finely chopped; a pinch saffron; 2 litres/3½ pints chicken stock; 150 g/5 oz butter; 400 g/14 oz tin of Italian plum tomatoes, chopped; 2 tablespoons finely chopped parsley; 175 ml/6 fl oz dry vermouth; 3 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Osso bucco (which means ‘bone with a hole’) is one of those luxurious down-home dishes that any cook loves to make. It is sometimes cooked in bianco – without tomatoes – but I prefer this version, with the tomatoes liaising the vegetables and vermouth. Ask for the osso bucco to be cut for you and pay extra to have the centre cuts of each shin. The Milanese style is to serve the meat with a plain saffron risotto and gremolata – a mixture of finely chopped lemon rind, garlic and parsle