Entreé
Osso Bucco
with Saffron Risotto
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
- Preheat oven to 325°F.
- 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.
- Add garlic, carrots, celery, and onion to pan, adding additional oil if needed; cook, stirring often, until softened.
- 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.
- Cover pan and place in oven. Cook 2 to 2 1/2 hours, until shanks are very tender.
- 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
- Bring vegetable stock to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and keep warm on stove.
- Melt 2 tablespoons butter in a large, deep sauté pan or stockpot over medium heat. Add shallots, cooking until just tender, about 3 minutes.
- Add rice, stirring to coat in butter. Cook until rice turns milky white and opaque, and just begins to stick to bottom of pan.
- Add wine and brandy, and stir 2 minutes, until liquid is almost absorbed. Crumble saffron into pan, stirring to combine.
- 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.
- Stir in mascarpone, cream, and Parmesan; season to taste with salt and pepper. Stir in remaining 1 tablespoon butter.
FOR THE RED WINE SAUCE
- Heat oil in a large, deep sauté pan over medium-high heat. Add shallots, celery, carrot, and leek. Cook until vegetables begin to brown.
- 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
- Combine all ingredients in a medium bowl, stirring until completely combined.
FOR THE SERVICE
- Spoon risotto in the center of a dish; place a shank over risotto.
- 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