Ingredients
Veal
2 veal shanks
1 onion
2 celery
2 carrot
4 garlic
1 cup white wine
2 tbsp tomato paste
2 sprig fresh rosemary
2 sprigs fresh thyme
1 cup all-purpose flour
as needed chicken stock
as needed salt
as needed pepper
as needed olive oil
Gremolata
½ bunch italian parsley
1 garlic, grated
1 whole lemon, zested
to taste salt
2 tbsp olive oil
Risotto Milanese
240 gram Carnaroli rice
60 gram butter
1 shallot
1 ½ quart chicken stock
40 gram parmesan cheese
20 saffron, pistils
to taste salt
2 tbsp olive oil
Tools
deep pan
parchment paper
bowl
saucepan
Directions
Veal
Step 1
Tie the shanks with twine. This will keep its shape and attach it to bone while cooking. Salt and pepper all sides, coat in flour. Sear till golden brown in deep pan.
2 veal shanks
as needed olive oil
as needed salt
as needed pepper
1 cup all-purpose flour
deep pan
Step 2
Remove shanks. Add more oil and add mirepoix and garlic. Saute until soft. Add white wine and reduce 80% of its volume. Add tomato paste and mix.
as needed olive oil
1 onion
2 carrot
2 celery
4 garlic
1 cup white wine
2 tbsp tomato paste
Step 3
Return shanks back, cover with stock and bring to simmer. Add thyme and rosemary, cover with parchment and lid. Transfer to 350F oven for 2.5 hours.
2 veal shanks
as needed chicken stock
2 sprigs fresh thyme
2 sprig fresh rosemary
parchment paper
Step 4
After time, remove shanks carefully. Strain liquid into different pot and reduce till thick. Return the shanks back in and rewarm and baste.
Step 5
Make the gremolata and reserve.
Step 6
Plate risotto first and put veal shank on top. Pour gremolata over dish and serve. Enjoy!
Gremolata
Step 1
Mix the parsley, lemon zest, garlic, olive oil, salt, in mixing bowl.
½ bunch italian parsley
1 whole lemon, zested
1 garlic, grated
2 tbsp olive oil
to taste salt
bowl
Step 2
Reserve.
Risotto Milanese
Step 1
In saucepan, add oil and sweat shallots.
2 tbsp olive oil
1 shallot
saucepan
Step 2
Add the rice and toast till translucent. Add a ladle of chicken stock.
240 gram Carnaroli rice
1 ½ quart chicken stock
Step 3
Add the saffron, mix.
20 saffron, pistils
Step 4
Slowly add stock one ladle at a time, until al dente, about 15 mins.
1 ½ quart chicken stock
Step 5
Turn off heat, and add butter and cheese. Mix and let sit.
60 gram butter
40 gram parmesan cheese
