A classic recipe for cold days for tender veal in a tomato white wine sauce. Osso Buco is for a luxury dinner with many flavors and texture of veal.
Osso Buco are thick steaks cut from veal or beef shanks. The classical way to serve Osso Buco is on saffron Risotto Milanese and topped with a fresh mixture of parsley, lemon and garlic.
Risotto Milanese. Here’s how to make it: Place 2 pinches saffron threads in a bowl and add 2 tbsp hot water, set aside for 15 minutes. Add the Saffron when you add the broth to the rice. Cook the rice in 1 to 3 proportion. 1 cup rice to 3 cups boiling water. Saute 1 small well chopped onion in 3 table spoon sunflower oil. Add the rice and cook, stirring frequently for 3 minutes. Lower the heat of the stove to medium and then start adding 1/3 cup of broth. When absorbed, add another 1/3 cup broth. This will take 17 minutes. The time needed for the rice to cook. In the middle of cooking time add the saffron.
To make make Osso Buco is easy– brown the meat, then cook onion, garlic, carrot and celery to form the flavor base for a tomato sauce. The one annoying thing is that by the time the meal is cooked t, it also falls apart right off the bone. Still delicious, but it is much better the meat to stay on the bone. That’s why we use string to hold the veal together. But do this after browning the meat. Otherwise, the string just comes off while the meat is browning. Then let it simmer for 1.5 – 2 hours until the meat is fork tender.
The weekend is almost here! Enjoy your family eating time with this delicious and effortless Sunday lunch.
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