Osso Buco Con Risotto

Ingredients

• Veal shanks (4 pieces, about 1.5 inches thick)
• Salt (to taste)
• Black pepper (to taste)
• All-purpose flour (1/2 cup, for dredging)
• Olive oil (2 tablespoons)
• Unsalted butter (2 tablespoons)
• Onion (1 medium, finely chopped)
• Carrot (1 medium, diced)
• Celery (1 stalk, diced)
• Garlic (3 cloves, minced)
• Dry white wine (1 cup)
• Beef broth (3 cups)
• Tomato paste (2 tablespoons)
• Bay leaf (1)
• Parmesan cheese (1 cup, grated)
• Arborio rice (1 cup)
• Water (4 cups (for risotto))

Instructions

1. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
2. In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the veal shanks and cook until browned on all sides (about 4-5 minutes per side). Remove the shanks from the skillet and set aside.
3. In the same skillet, add the chopped onion, diced carrot, diced celery, and minced garlic. Cook, stirring frequently, until the vegetables are softened and fragrant, about 5-7 minutes.
4. Pour in the white wine, scraping up any browned bits from the bottom of the skillet to deglaze. Allow the wine to reduce by half, about 3-4 minutes.
5. Add the beef broth, tomato paste, and bay leaf to the skillet. Stir to combine and bring the mixture to a gentle simmer.
6. Return the veal shanks to the skillet, ensuring they are submerged in the liquid. Cover and simmer on low heat for approximately 2 hours, or until the meat is fork-tender.
7. Meanwhile, prepare the risotto. In a separate pot, bring the water to a boil. Stir in the Arborio rice and reduce the heat to medium-low. Cook, stirring frequently, until the rice is al dente and creamy, about 18-20 minutes. Remove from heat and stir in the grated Parmesan cheese.
8. To serve, place a generous scoop of risotto on each plate and top with a veal shank. Spoon some of the braising liquid and vegetables over the top for added flavor.