Ossobuco alla Milanese (Milan Style Veal Shanks with Saffron Risotto)

As I stroll the meat isle at the grocery store in italy I am often baffled at the descriptions on the packages such as Macinata Scelta Bolvino Adulto, which simply is ground beef. But the age of the beast, the type of animal (pig, cow, chicken, etc…) Where it was raised as well as the cut are all important parts of the description. I often can’t find cuts that I am familiar with from America and so end up with less than the desired effect when cooking my standard recipes.

Add to this the fact that most beef is not finished on a diet of corn in a feed lot here in Italy. This may sound like a dream to everyone that searches high and low for “grass fed” beef in America, but let me just say it frankly, it’s not tender. All of that marbled fat from a diet of corn has made the beef nice and marbled and juicy. The usual meat here in a Italy is all muscle, and I have to cook it long to make it tender, but it’s what Italians like, they like a little resistance when they eat their meat!

Anyway, this challenge has encouraged me to eat like the Romans do, or in this case, as the Milanians do. So I have ventured out there and tried the local cuts of meats and recipes. Whenever I run into a good price for Ossobuco for example, I snatch it up and head home to cook up a Milanese favorite of Ossobuco with Risotto Milanese. Ossobucco is a veal shank with the bone, cut across the bone. Risotto Milanese is risotto with saffron and the result is a slow cooked, rich and hearty dish. I hope you enjoy it as much as I do!

Ossobucco alla Milanese (Milan Style Veal Shanks)

2 veal shanks

flour for dredging

olive oil

half an onion

half a cup of diced tomatoes

1/2 teaspoon salt

1/4 cup white wine

Pat the veal shanks dry and dredge in flour. Sauté in a little olive oil until brown on both sides. Add half an onion diced fine, cook until translucent, add 1/2 cup diced tomato and salt and continue to cook until tomato and onion appear slightly golden. Add 1/2 cup white wine, bring to a simmer and cover with a lid. Continue to cook on low until the shank is fork tender approximately 2 hours.

During the last half hour of the cooking prepare the Risotto Milanese.

Risotto Milanese

1 Tablespoon olive oil

1/2 cup chopped onion

1 cup rice for Risotto (Arborio or any short grain starchy rice)

1 qt or liter broth (I use chicken) keep heated on a burner

A pinch of Saffron

1/2 teaspoon salt

1/2 cup dry white wine

a little marrow from the Ossobuco bones

2 Tablespoons butter

1/4 cup Parmesan cheese (freshly grated preferred)

Heat olive oil in pot, sauté onion until translucent, add the marrow from the ossobuco bone, it can be scooped out with a small spoon during the cooking process. Add unrinsed rice and salt and sauté. Add white wine and allow to evaporate while stirring occasionally. Add the saffron to 1/2 cup of broth and set aside for a few minutes. Toward the end add this saffron broth and allow to evaporate while stirring occasionally. Once the liquid has evaporated continue adding hot broth 1/2 cup at a time stirring occasionally while you allow it to evaporate. Continue adding hot liquid 1/2 cup at a time until the rice has cooked to the “al dente” stage. At the end, just before serving add the butter and Parmesan .

I like mine on the “soupy” side when I serve it, it will continue to sit up as it cools. The result is a velvety smooth and creamy risotto, real comfort food!

I was intimidated to make risotto because it seemed tricky and it seemed you had to stand there and stir it the whole time. I have found that while I am preparing other parts of the meal it is easy to watch the risotto and give it a stir every couple of minutes. It really is not complicated or difficult!

While you are keeping an eye on the Risotto and stirring it, you can chop your parsley, garlic and lemon zest for the “Gremolata”. Gremolata is an herb accompaniment for Ossobuco