Osso Buco

Ingredients

• 2 pcs Veal Shank
• 1.3333333333333333 tbsp Kosher Salt
• 1.5 tsp Black Pepper
• 4 tbsp Olive Oil
• 2 pcs Onion
• 1 pcs Celery
• 1 pcs Carrot
• 3 pcs Garlic
• 2 tbsp All Purpose Flour
• 250 ml Dry White Wine
• 1.1 l Chicken Stock
• 400 g San Marzano Tomatoes
• 2 pcs Bay Leaves
• 1 pcs Lemon
• 10 g Parsley
• 180 g Arborio Rice
• 60 g Butter
• 0.25 tsp Saffron
• 40 g Parmigiano Reggiano
• 1 pcs Rosemary

Method

1. Pat {veal_shank} dry so it browns well, then finely dice {onion}, {celery}, and {carrot}, mince {garlic}, chop {parsley}, and finely zest {lemon}.
2. Season {veal_shank} all over with {kosher_salt} and {black_pepper}, then dust lightly with {all_purpose_flour}, shaking off excess for a thin coating.
3. Heat {olive_oil} in a heavy Dutch oven over medium-high heat until shimmering. Sear {veal_shank} without crowding for a deep golden crust on both sides, then remove.
4. Lower to medium heat and add {onion}, {celery}, and {carrot} to the pot with a pinch of {kosher_salt}. Sweat slowly until soft and translucent, not browned, then stir in {garlic} until fragrant.
5. Pour in {dry_white_wine} over medium heat and scrape up the fond. Reduce until the raw aroma cooks off, then add {san_marzano_tomatoes}, {chicken_stock}, {bay_leaves}, and {rosemary}; season lightly with {kosher_salt}. Return {veal_shank} to the pot.
6. Cover partially and braise {veal_shank} over low heat until fork-tender and nearly falling from the bone. Turn once midway and taste the sauce, adjusting with {kosher_salt} and {black_pepper}.
7. Warm {chicken_stock} in a small saucepan over low heat and steep {saffron} until the stock is golden and fragrant.
8. Heat half of {butter} with a drizzle of {olive_oil} in a wide saucepan over medium heat. Add {onion} with a pinch of {kosher_salt} and sweat until soft, then stir in {arborio_rice} until the grains look glossy and smell nutty.
9. Add the warm {chicken_stock} to {arborio_rice} a ladle at a time over medium-low heat, stirring often and letting each addition absorb before the next. Cook until creamy and just al dente.
10. Off the heat, fold the remaining {butter} and {parmigiano_reggiano} into {arborio_rice} until glossy and loose, adding a splash of hot stock if needed. Taste and adjust with {kosher_salt}.
11. Combine {parsley}, {garlic}, and {lemon} for a fresh gremolata that will brighten the rich braise at the end.
12. Spoon {arborio_rice} onto warm plates, top with {veal_shank} and braising sauce, then finish with {parsley}, {lemon}, and a light drizzle of {olive_oil} for freshness and shine.