ossobuco

GialloZafferano’s selected ossobuco follows the Milanese version: veal shanks braise with onion and are finished with parsley, garlic and lemon gremolada. Its own saffron risotto is served alongside, matching the recipe’s presentation of the dish as a complete meal.

An own broth begins with beef bones browned in olive oil, followed by roughly chopped celery, carrot and onion, water and a long simmer. Separate golden onions cook in another pan with oil and part of the shank’s wine supply.

The veal shanks are snipped around their connective tissue and coated in flour seasoned with salt and pepper. They brown in a separate olive-oil-and-butter mixture before the remaining wine, some own broth and the cooked onions begin the covered braise.

The separate Carnaroli risotto starts with butter and marrow, followed by rice, dry white wine and filtered portions of the same broth. Saffron dissolves in another small broth portion before entering the rice; separate cold butter and Parmigiano Reggiano finish it off the heat.

The shank sauce reduces near the end of cooking. Chopped parsley and garlic, with fresh lemon zest, finish the meat before it is served with the risotto. The recipe offers a brief garlic blanch for a milder gremolada, while keeping that step optional.