Cooking with Celebrity Chefs: Veal

Adam Siegel's Veal Osso Buco

Ingredients:
4 veal osso buco (veal shanks),
weighing ¾ to 1 lb. each, tied around
with butcher twine
1 small Spanish onion, peeled,
small dice (1/2” dice)
2 celery stalks, small dice (1/2” dice)
3 small carrots, small dice (1/2” dice)
¼ c pure or extra virgin olive oil
2 Tbs unsalted butter, divided
1 ½ cs white wine (may use red wine)
3 ½ cs beef or chicken stock
½ c all purpose flour,
used for flouring the veal
3 sprigs rosemary
6 sprigs thyme
¼ c Italian Parsley, chopped
2 Tbs lemon zest, minced
3 bay leaves
3 whole cloves
1 cinnamon stick
12 cloves garlic, whole, unpeeled
2 cloves garlic, minced
2 Tbs tomato paste (optional)
kosher salt, to taste
fresh cracked black pepper to taste

For the risotto:
1 c white wine
1 c Arborio rice
3cs chicken stock
1/3 c Grana Padano or Parmigiano Reggiano, freshly grated
1 medium sized shallot, minced
to taste  saffron
2Tbs unsalted butter
2 oz extra virgin olive oil

Method for the risotto:

1. Place a medium sized pot over medium heat, add half of the oil and butter with the shallot. Cook the shallot until transluscent.
2. Now add the rice and sauté one minute, add the white wine and cook until completely evaporated.
3.  Add 1 c of chicken stock and reduce, constantly stirring with a wooden spoon. Repeat with the next 2 cs of chicken stock, adding in a few pinches of saffron. This process should take roughly 20 minutes and the rice should have absorbed most of the liquid, leaving a creamy looking risotto base.
4. To finish the risotto, take off the heat, add the remaining olive oil, butter and all of the grated cheese stirring in with the wooden spoon.

Method for the osso buco:

1. Heat oven to 325 degrees. At the same time place a medium sized braising pan (roasting pan) over medium-high heat.
2. Add the olive oil to the pan and heat until smoking.
3. Season the veal shanks with kosher salt and black pepper, then dredge in the flour, shaking of the excess.
4. Add the veal shanks to the pan and sauté on all sides until browned on all sides about 7 minutes, adding 1 Tbs of the butter the last minute of sautéing.
5. Remove the shanks, add the celery, onion, carrots and whole garlic to the pan. Turn the heat down to medium and sauté for about 3 minutes. Next add the mushrooms and sauté for 5-7 minutes more. Now add the tomato paste, mixing it in well, continue to sauté for 2-3 minutes.
6. Add the white wine, cinnamon stick, cloves, bay leaves, thyme, rosemary, and potatoes. Reduce the wine down by half then add the stock. Next turn down the heat to medium-low. Bring to a simmer, cover the pan and place in the oven.
7. Cook the shanks for about 1 ½ -2 hours in the oven, turn the veal every 25 minutes. Remove from the pan from the oven. Remove the shanks from the liquid and hold to the side.
8. Place the pan back over medium heat and reduce.  Strain and season the sauce with kosher salt and black pepper and finish with the remaining butter.
9. Take the shanks and remove the meat from the bone in large chunks, place into the strained sauce.
10. Take the bones and scoop out any marrow from inside and add to the sauce.
11. Now take the minced garlic, minced lemon zest and chopped parsley and mix together in a small bowl. Place some rirotto on a plate, spoon over some of the osso bucco with the sauce. Serve and enjoy!