Osso buco saffron risotto fennel and salad part 1 of 2

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
2 tablespoons Unsalted butter
3 1 1/2 inch cut veal shanks
Salt and pepper to taste
2 cups Flour; to coat
3 cups White wine
½ cup Tomato sauce
2 cups Veal stock
2 Carrots
2 Onions
1 Zucchini
1 Yellow squash
***SACHET*** 1/2 head garlic 6 sprigs; 3 sprigs 3 sprigs
; parsley, parsley 3 sprigs
; thyme 1 bay leaf 1
; tablespoon
; peppercorns
⅓ cup Diced onion
¼ cup Diced shallots
1 tablespoon Minced garlic
1½ tablespoon Olive oil
1½ cup Arborio rice
¼ teaspoon Saffron
Salt and pepper to taste
1 cup White wine
4 cups Chicken stock
1 tablespoon Butter
14 cups Parmesan cheese
½ cup Chopped Italian parsley
1 tablespoon Chopped garlic
1 tablespoon Chopped lemon zest
¼ cup Olive oil
1 medium Red onion; peeled and finely
; diced
Kosher salt and freshly ground pepper to
; taste
4 Cloves garlic; peeled and chopped
1 16 ounces Ca Italian plum tomatoes; crushed by hand
1 Orange
1 Fennel bulb; trimmed
1 Red onion; peeled
½ Lemon
Salt and pepper to taste
¼ cup Extra virgin olive oil
3 tablespoons Chopped chives

Directions

OSSO BUCO

PEEL & CUT THE FOLLOWING

RISOTTO

GREMOLATA

TOMATO FONDU

SALAD

Pre-heat oven to 325 degrees.

Prepare the OssoBucco: 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 1½ hours, or until the meat is very tender Make the 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 three 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.

Yeild 6 Servings

Continued in Part 2

Original Title: OSSO BUCO WITH SAFFRON RISOTTO FENNEL, RED ONION AND ORANGE SALAD

CHEF DUJOUR RICK MOONEN SHOW #DJ9324 Busted and entered for you by: Bill Webster continued in part 2

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