Ossobuco

Ingredients

• 8 veal shanks, about 2 1/2-3 inches thick
• 2 tablespoons Cervia Sea Salt
• 1 tablespooncracked black pepper
• 1 cup flour
• 1/3 to 1/2 cup grapeseed oil
• 2 to 3 tablespoons Partanna Extra Virgin Olive Oil
• 1 cup onion, diced  
• 1 cup carrots, diced 
• 1 cup celery, diced
• 6 cloves garlic, sliced thin
• 6 sprigs rosemary
• 6 sprigs thyme
• 6 sprigs Italian parsley
• 1 quart chicken stock
• 1 quart veal stock (or substitute water or more chicken stock)
• 2 cups red wine 
• 1/4 cup gremolata (chopped parsley, garlic & lemon zest)

Tie the shanks with butcher's string, around circumference of shank, and over the top to keep the marrow inside the bone. Season by pressing the sea salt and black pepper into the meat, then lightly dredge in flour. Place shanks on a half sheet or large cookie pan.

Put a very large, heavy stockpot on the stove, and heat over high temperature. Add grapeseed and olive oils. Turn the heat down to medium/high. Add the shanks to the pot, using tongs. Let them sear, without shaking or moving the pan. You want a dark, golden brown sear on all sides of the shanks. Turn, using the tongs, to brown on all sides. Add the onions, carrots, celery, and garlic to the pan, and then cook until softened (not browned). If the pan seems too crowded, remove the browned shanks to the half sheet pan, and then soften the vegetables. Add red wine and stir with a wooden spoon to deglaze the pan. Replace the shanks in the pot, and cook over medium-high heat until red wine is reduced by half. Then add veal and chicken stock to pot until the shanks are  almost, but not quite, covered. Bring liquid to a simmer. Tie the rosemary, parsley, and thyme with string and add to the pot (or sprinkle on top of the liquid).

Place the pot in the center of a preheated 325-degree oven, and roast for 45 minutes. Check and turn the shanks, and return to oven. The shanks will cook for 2-2 1/2 hours, but should be turned every half hour to 45 minutes or so. The liquid should be reduced and thick, and the shank meat tender.

Serve in a white bowl with wide rim: Put in a shank;  add risotto, then braising liquid and  a pinch of your gremolate to the top of the bone. Then stick an espresso spoon in the top of each bone so that diners can scoop out marrow and eat alone or with good  bread. (To me, the marrow is the most rewarding part.)

 8-10 servings

RISOTTO MILANESE

Ingredients

• 1 1/2 quart chicken stock
• 3 tablespoon Partanna Extra Virgin Olive Oil
• 1 1/2 pounds (3/4 box) Beretta Riso Carnaroli
• 1 cup white wine
• 1/4 cup white onion, diced
• 6 cloves garlic, sliced thin 
• 1 tablespoon saffron threads
• 5 1/3 tablespoons Delitia Butter of Parma
• 1/4 aged Parmigiano Reggiano DOP, grated (plus 3/4 cup more if desired to finish)
• 1-2 tablespoons Cervia Sea Salt, ground slightly finer in spice mill
• 1 tablespoon cracked black pepper

Put  stock in a large saucepan and add saffron; bring to simmer and keep heat on very low. In a wide, heavy pot, heat olive oil over medium heat. Add onion and saute for 1 minute, then add garlic and saute until limp. Do not allow either to brown. Add rice and stir with a wooden spoon to coat rice and begin to toast it. It should be aromatic but not browned. Then add white wine and stir to deglaze the pan. Stir until all wine is absorbed. Add enough stock to almost submerge the rice in liquid and a teaspoon of salt. Continue stirring and adding liquid 1/2 cup at a time, until all the stock is absorbed and/or rice is al dente. The rice should be firm but not crunchy. When rice has absorbed liquid and is almost the right tenderness, add butter, another teaspoon or so of sea salt, cracked pepper, and Parmigiano Reggiano. Stir until combined. (Why so much stirring, you might ask? What you are doing by stirring is releasing all the starches and making it almost creamy.  The short grain Carnaroli stands up to the continuous stirring.) Garnish with sprigs of Italian parsley, and more grated Parmigiano if desired 

8-10 servings

Recipe by Barry Proctor