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Ingredients
6 veal shank cross cuts, cut 2" thick (3 to 3-1/2 lb)
2 Tbsp olive oil
1/2 c dry white wine
1 can (16 oz) whole tomatoes, undrained
1 can (6 oz) tomato paste
2 Tsp each dried basil and dried rosemary
1/4 Tsp each ground black pepper and ground red pepper
2 Tbsp butter
1 large onion, finely chopped
1 medium carrot, finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
For the risotto:
2 Tbsp butter
1 small onion, finely chopped
2 cs uncooked long grain rice
1/2 c dry white wine
1/8 Tsp crushed saffron
1 can (14 to 14-1/2 oz) beef broth
4-1/2 to 5 cs water
1/3 c grated Parmesan cheese
2 Tbsp minced fresh parsley
Method:
Heat oil in large skillet over medium heat until hot; brown veal cross cuts in batches. Remove; sprinkle with salt. Pour off drippings.
Add wine; cook and stir until browned bits attached to skillet are dissolved. Stir in tomatoes, tomato paste, basil, rosemary, black pepper and red pepper; bring to a boil. Reduce heat; simmer 10 minutes.
Melt butter in stockpot over medium heat. Add onion, carrot, celery and 2 cloves garlic; cook and stir until crisp-tender. Add veal and tomato sauce; bring to a boil. Reduce heat; cover tightly and simmer 2 hours or until veal is fork- tender. Combine gremolata ingredients; sprinkle over veal and tomato sauce. Let stand, covered, 2 minutes. Serve with risotto.
Risotto alla Milanese
Melt butter in large skillet over medium heat. Add onion; cook and stir 2 minutes or until tender. Add rice; cook and stir 2 to 3 minutes. Add wine, saffron and 1 Tsp salt; cook and stir until all liquid is absorbed.
Gradually add broth and water, 1/2 c at a time, cooking after each addition, stirring frequently, until all liquid is absorbed, about 55 minutes total. When ready, rice should be tender, but still firm; risotto should be creamy, not runny or dry. Remove from heat; stir in cheese and parsley. |
