Osso Buco Con Risotto

Ingredients

• Parmesan cheese (1/2 cup, grated)
• Arborio rice (1 cup)
• Bay leaf (1)
• Tomato paste (2 tablespoons)
• Beef broth (3 cups)
• White wine (1 cup)
• Garlic (2 cloves, minced)
• Celery (1 stalk, chopped)
• Carrot (1, chopped)
• Onion (1, chopped)
• Butter (2 tablespoons)
• Olive oil (2 tablespoons)
• Flour (1/2 cup)
• Salt and pepper (to taste)
• Veal shanks (4 pieces)

Instructions

1. Season the veal shanks with salt and pepper, then dredge in flour.
2. Heat the olive oil and butter in a large skillet over medium heat. Add the veal shanks and cook until browned on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the onion, carrot, celery, and garlic. Cook until the vegetables are softened.
4. Add the white wine to the skillet and scrape up any browned bits from the bottom of the skillet.
5. Add the beef broth, tomato paste, and bay leaf to the skillet. Bring to a simmer.
6. Return the veal shanks to the skillet, cover, and simmer for about 2 hours, or until the meat is tender.
7. While the veal is cooking, prepare the risotto. In a separate pot, cook the Arborio rice according to package instructions, then stir in the Parmesan cheese.
8. Serve the osso buco over the risotto.