Osso Buco With Saffron Risotto Fennel~ Red On
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Osso Buco With Saffron Risotto Fennel~ Red On
  Saffron    Risotto  
Last updated 6/12/2012 12:47:18 AM. Recipe ID 7946. Report a problem with this recipe.
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      Title: Osso buco with saffron risotto fennel~ red on
 Categories: New, Text, Import
      Yield: 6 Servings
           Prepare the osso buco:
      3 tb Olive oil
      2 tb Unsalted butter
      3    1 1/2 inch cut veal shanks
           Salt and pepper to taste
      2 c  Flour (to coat)
           Peel and cut the following
           -vegetables into
      2    Carrots
      2    Onions
      1    Zucchini
      1    Yellow squash
      1    Sachet (1/2 head of garlic,
           -6 sprigs parsley, 3 s
      3 c  White wine
    1/2 c  Tomato sauce
      2 c  Veal stock
  Pre-heat oven to 325 degrees. Using a small, thick-bottomed rondeau,
  heat the olive oil and butter over medium high. Season the veal shanks
  thoroughly with salt and pepper. Coat the veal shanks with flour,
  shake to remove any excess, and brown well. Remove veal shanks from
  rondeau. Make the sachet: Add the vegetables and the sachet to the
  pan. Stir to coat and place the veal shanks on top. Add the wine,
  tomato sauce and stock, adjust the seasoning, and bring the mixture
  to a boil. Cover and cook the veal shanks in the oven for 1 1/2
  hours, or until the meat is very tender Start the risotto: 1/3 cup
  diced onion 1/4 cup diced shallots 1 tablespoons minced garlic 1 1/2
  tablespoons olive oil 1 1/2 cups Arborio rice 1/4 teaspoon saffron
  Salt and pepper to taste 1 cup white wine 4 cups chicken stock 1
  tablespoons butter 1/4 cup Parmesan cheese In a large sauce pot over
  medium heat, sweat the onion, shallots and garlic in the olive oil.
  When vegetables are soft, add the rice and saffron, and salt and
  pepper to taste. Stir and continue cooking to toast the rice. When
  the rice is slightly browned, add the wine, stirring constantly. In a
  separate sauce pot, bring the chicken stock to a boil. Add the hot
  stock to the rice in three batches, stirring constantly until the
  liquid is fully absorbed. Continue the osso buco: Remove the shanks
  from the rondeau and reduce the jus to your taste. Make the tomato
  fondu: 1/4 cup olive oil 1 medium red onion, peeled and finely diced
  Kosher salt and freshly ground pepper to taste 4 cloves garlic,
  peeled and chopped 16-ounce can Italian plum tomatoes, crushed by
  hand Warm olive oil in a stainless sauce pot over medium heat. Add
  the onions and simmer for 5-10 minutes until the onions are soft.
  Season with salt and pepper. Add the chopped garlic and simmer for
  1-2 minutes, carefully cooking but not browning the garlic (the oil
  should stew the vegetables). Add the tomatoes, and continue cooking
  another 10 minutes, or until the liquid is reduced and slightly
  thickened. Make the gremolata 1/2 cup chopped Italian parsley 1
  tablespoon chopped garlic 1 tablespoons chopped lemon zest Combine
  and reserve. Make the salad 1 orange 1 fennel bulb, trimmed 1 red
  onion, peeled 1/2 lemon Salt and pepper to taste 1/4 cup extra virgin
  olive oil 3 tablespoons chopped chives Peel an orange down to the
  flesh. Using a knife, separate each segment from the surrounding
  membrane and remove. Place segments in a bowl. Squeeze orange halves
  over bowl to release any remaining juice. Using a sturdy Japanese
  mandolin, shave the fennel, white bulb down at an angle. Place fennel
  in a mixing bowl, and then shave the onion. Add onion to bowl, and
  toss. Add the juice of 1/2 lemon, the juice from the orange, salt and
  pepper to taste, and the olive oil. Toss again. Add the orange
  segments and chives, tossing once more, and serve. Fold the butter
  and cheese into the risotto, reserve over low heat. Pour jus over the
  shanks, top with gremolata, and serve with saffron risotto. Yield: 6

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Recipe ID 7946 (Apr 03, 2005)

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