Veal Shank Stew
ready in 2 h. 35 min.
- 4 slices Veal shank (approx. 300 g each)
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 2 carrots (finely diced)
- 1 cup Celeriac (peeled and finely diced)
- 4 tomatoes (diced)
- 2 onions (finely diced)
- 2 cloves garlic cloves (finely diced)
- 1 tablespoon tomato puree
- ⅔ cup dry white wine
- 1 cup Veal stock
- 1 teaspoon freshly chopped thyme
- 1 teaspoon freshly chopped rosemary
- 1 bay leaf
- For the risotto
- 1 shallot (finely chopped)
- 2 tablespoons olive oil
- 1 ½ cups Risotto
- ⅞ cup dry white wine
- 3 cups Meat stock (or vegetable stock)
- ½ cup coarsely grated Parmesan
- 2 tablespoons butter
Season the shanks with salt and ground black pepper, coat in flour and sear on both sides in 2 tbsp hot oil in a roasting tin or pot. Remove from the pot.
Fry the vegetables in the pot in the remaining oil, stir in the tomato purée, fry briefly and deglaze with the wine. Add the stock, thyme, rosemary and bay leaf and season with salt and ground black pepper. Return the meat to the pot, cover and simmer gently for 1.5 hours, turning the meat from time to time.
For the risotto, fry the shallot in hot oil for 1-2 minutes. Add the rice, fry until translucent and deglaze with the wine. Stir in the saffron. Add the stock, a little at a time, stirring continually, for about 20 minutes until the risotto is creamy and the rice still has a slight bite to it.
For the gremolata, mix the garlic, parsley and lemon peel together.
Finally, stir approx. 30 g parmesan and the butter into the risotto and season to taste with salt and ground black pepper. Arrange the risotto on plates and sprinkle with the remaining parmesan.
Season the osso buco to taste with salt and ground black pepper, spoon on top of the risotto and serve garnished with the gremolata.