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OSSOBUCO MILANESE OVER SAFFRON RISOTTO

Ossobuco Milanese

Four 1 pound veal shanks, 2 inches thick
1 large onion
½ pound carrots, quartered
½ pound celery, quartered
5 cloves of garlic, minced
1 cup white wine
20 ounce can of whole peeled tomatoes with juice
1 cup white wine
¼ cup fresh sage
4 tablespoons of extra virgin olive oil
Salt and pepper to taste

Heat 2 tablespoons of olive oil in sauté pan, add onions, garlic, and celery, season with salt and pepper and let cook for 5 minutes. Add wine, tomatoes, and fresh herbs. Let cook for an additional 5 minutes.

Season the veal shank with salt and pepper, heat up the remaining oil and sear the shanks on both sides for 3-4 minutes to form a golden-brown crust.

Pour half of the vegetable mixture into a casserole dish, add the veal shanks, and cover with the remaining mixture.

Cook at 420° for about 90 minutes, or until meat is falling off the bone.

Risotto Milanese

2 tablespoons extra virgin olive oil
4 tablespoons melted butter
1 small onion, minced
1½ cups Arborio rice
Pinch of saffron
3 cups vegetable stock
Salt and white pepper
½ cup dry white wine
2 tablespoons of parmesan cheese, grated

Heat the olive oil and butter and sauté the onion until translucent. Add the Arborio rice and heat it through, then add wine and saffron. Stir and cook for 3-4 minutes. Begin adding vegetable stock in ½ cup increments as you continuously stir the rice. Cook until rice is al dente (approximately 20 minutes).

Serves 4

Courtesy of Salute!: 23 N Lemon Ave, Sarasota; salutesarasota.com


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