
Ingredients
For the Osso Bucco:
- 4 lbs (2 kg) veal shank
- 1/2 tsp (2 mL) each salt and pepper (approx.)
- 1/4 cup (50 mL) flour
- 2 tbsp (30 mL) oil
- 3 tbsp (45 mL) tomato paste
- 1 small onion, diced
- 1/2 cup (125 mL) diced carrot
- 1/2 cup (125 mL) diced celery
- 2 cloves garlic, minced
- 2 bay leaves
- 2 plum tomatoes, diced
- 2 cups (500 mL) dry white wine
- 2 cups (500 mL) sodium-reduced beef broth
- 3 sprigs rosemary
- 3 sprigs thyme
- 1 strip lemon zest
For the Risotto:
- 2 tbsp (30 mL) olive oil
- 3 ears corn on the cob [or 3 cups (750 mL) frozen or canned corn]
- 1 leek, rinsed and thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) red pepper flakes
- 2 cups (500 mL) USA arborio rice
- 1/2 cup (125 mL) dry white wine
- 6 – 8 cups (1.5 – 2 L) sodium-reduced vegetable broth
- 1/4 cup (50 mL) chopped sage leaves
- 1/2 cup (125 mL) grated parmesan cheese
- 1/2 tsp (2 mL) each salt and pepper (approx.)
- 1 tbsp (15 mL) butter (optional)
Directions
Osso Bucco:
- Season each shank with salt and pepper, coat in flour and shake off excess. Heat 1 tbsp oil in over medium high heat in a large Dutch oven or heavy bottomed saucepan. Sear shanks on both sides to golden brown then remove to a plate.
- Over high heat, add remaining oil and tomato paste, cook stirring with a wooden spoon until paste turns dark brown. Add onion, carrot, celery, garlic and bay leaves and cook for 2 minutes.
- Stir in tomatoes, wine, broth, rosemary, thyme, lemon peel. Bring to a boil; add shanks and reduce to simmer for 3 hours, until tender. Adjust seasonings to taste. Serve with corn and leek risotto. (Reserve extra sauce for later use.)
Risotto:
- Carefully cut kernels from cob with a sharp knife. Run back side of knife along the cob to scrape off remaining kernel juices.
- Heat oil in a large heavy bottomed saucepan over high heat. Sauté corn, leeks, garlic, red pepper flakes until leeks have softened, about 4 minutes. Stir in rice and cook uncovered until rice turns translucent with a visible white pearl in middle of kernels; about 2 minutes.
- Reduce heat to medium, add wine stirring frequently until liquid is absorbed. Next, add broth 1 cup at a time (at 5 minute intervals) until absorbed and rice is al dente (for a firmer consistency use 6 cups for looser use 8 cups of broth).
- Stir in sage, cheese, salt and pepper and butter just before serving. Adjust seasonings to taste.