|Ossosbucco over saffron risotto with dill green beans and carrot curls. (Photo by Anthony Benson)|
Ossobucco is an Italian dish of cross-cut veal shanks braised with vegetables, white wine and broth and traditionally served with risotto.
I had always wanted to prepare ossobucco, and last week when Laura and Anthony were coming for dinner I decided to have it as the main dish. Laura and Anthony are adventuresome when it comes to trying new dishes and Anthony likes pot roast which is braised in a similar manner to ossobucco. Too they are rather forgiving if a dish doesn't turn out quite as expected.
|Fresh cut veal shanks from Whole Foods.|
|Stir in onions, celery, carrot and minced garlic.|
|Simmer veggies, wine, chicken broth and tomatoes.|
|Add browned shanks to the pot and bring to a full simmer.|
To serve, place a shank over a serving of risotto, add the sauce and top with a garnish of gremolata (minced parsley, garlic and lemon zest).
|Ossobucco over risotto, topped with sauce and garnished with gremolata. (Photo by Anthony Benson)|
This was delicious---a great success! Next time I may serve with mashed potatoes instead of risotto. Risotto must be stirred constantly while cooking, and it was difficult stirring the risotto at the same time I was reducing the liquid of the ossobucco to a sauce. Laura came to the rescue and stirred the risotto while I was tending the reduction of the liquid to a sauce.