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Entreé

Osso Bucco

with Saffron Risotto

Osso Bucco Image
Serves 4
Preheat oven to 325ºF
INGREDIENTS

OSSO BUCCO

  • 2 clvs Garlic, finely chopped
  • 2 Carrot, finely diced
  • 2 stalk Celery, finely diced
  • 1 T Extra Virgin Olive Oil
  • 4 Veal Shanks, center-cut
  • Salt (coarse), to taste
  • Ground Black Pepper, to taste
  • 1 Yellow Onion, finely diced
  • ½ c Dry Red Wine, such as Merlot
  • 4 c Veal Stock
  • 14 oz Peeled Plum Tomatoes
  • 2 T Thyme Leaves, roughly chopped

SAFFRON RISOTTO

  • 8 c Vegetable Stock
  • 3 T Butter (Unsalted), softened, divided
  • 4 Shallots
  • 2 c Arborio Rice
  • ½ c Dry White Wine
  • ¼ c Brandy
  • 1 t Saffron Threads
  • 1 c Mascarpone Cheese
  • ¼ c Heavy Cream
  • ¼ c Parmesan, grated

RED WINE SAUCE

  • 1 T Extra Virgin Olive Oil
  • 2 Shallots, finely diced
  • 1 stalk Celery, finely diced
  • ½ Carrot, finely diced
  • ½ Leek, finely diced
  • 1 ¼ c Red Wine
  • 2 c Osso Bucco Cooking Liquid, reserved from the Osso Bucco preparation

GREMOLATA

  • 1 T Lemon Zest
  • 2 T Parsley, finely chopped
  • ¼ t Ground Black Pepper
  • 2 T Extra Virgin Olive Oil
INSTRUCTIONS

FOR THE OSSO BUCCO

  1. Preheat oven to 325°F.
  2. Heat oil in a heavy stockpot or Dutch oven over medium-high heat. Season shanks with salt and pepper; working in batches to avoid crowding pan, add shanks to pan. Sear shanks until golden brown, then transfer to a plate and set aside.
  3. Add garlic, carrots, celery, and onion to pan, adding additional oil if needed; cook, stirring often, until softened.
  4. Add wine and tomatoes to pan, stirring until wine is reduced by two-thirds. Add shanks back to pan; pour stock to cover shanks by three-quarters.
  5. Cover pan and place in oven. Cook 2 to 2 1/2 hours, until shanks are very tender.
  6. Remove shanks from cooking liquid; strain cooking liquid through a fine-mesh sieve and set aside.

*Cook’s Note: If you cannot find veal stock, you may substitute half beef stock and half chicken stock.

FOR THE SAFFRON RISOTTO

  1. Bring vegetable stock to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and keep warm on stove.
  2. Melt 2 tablespoons butter in a large, deep sauté pan or stockpot over medium heat. Add shallots, cooking until just tender, about 3 minutes.
  3. Add rice, stirring to coat in butter. Cook until rice turns milky white and opaque, and just begins to stick to bottom of pan.
  4. Add wine and brandy, and stir 2 minutes, until liquid is almost absorbed. Crumble saffron into pan, stirring to combine.
  5. Ladle about 1 cup simmering stock into rice. Cook about 2 minutes, stirring often, until stock is almost completely absorbed. Continue adding stock, 1 cup at a time, stirring gently until almost all broth is absorbed before adding next cup. Add stock until rice is creamy and cooked through.
  6. Stir in mascarpone, cream, and Parmesan; season to taste with salt and pepper. Stir in remaining 1 tablespoon butter.

FOR THE RED WINE SAUCE

  1. Heat oil in a large, deep sauté pan over medium-high heat. Add shallots, celery, carrot, and leek. Cook until vegetables begin to brown.
  2. Add wine and cook until almost completely reduced. Add strained cooking liquid and simmer until reduced by half, about 20 minutes. Strain sauce through a fine-mesh sieve.

FOR THE GREMOLATA

  1. Combine all ingredients in a medium bowl, stirring until completely combined.

FOR THE SERVICE

  1. Spoon risotto in the center of a dish; place a shank over risotto.
  2. Top with gremolata and drizzle with red wine sauce.

This entreé has been found at Palo. The Osso Bucco has been offered on the Palo menu.

Source: Disney Parks Blog

Created 2023-01-31 08:42:02 – Last Modified 2024-02-02 09:30:52