Osso Buco with Simple Risotto

by Kyle Cooper
Posted on

Serves:

Prep: 30 mins

Cook: 2-3 hours; 1 hour active

T = Tablespoon

t = teaspoon 

 

Osso Buco

2 packages (4 pcs) Buy Ranch Direct Osso Buco Shanks

1/2-1 cup AP Flour; enough to lightly coat shanks

Salt/Pepper 

 

2 T High temp oil

2 T Grass-fed butter; unsalted

3 Anchovy filets; minced

1 Large yellow onion; large dice

2 Ribs of celery; large dice

2-3 Large carrots; peeled, large dice; equal amount to the celery

2 Sprigs fresh thyme

3 Garlic cloves; minced

3 Bay leaves

1 small orange; zested and quartered.

1 cup Dry white wine

1 can (15oz) Whole or Crushed San Marzano or Roma Tomatoes; with juices.

1 cup Buy Ranch Direct Chicken or Beef Stock

 

Risotto 

3 T Extra Virgin Olive Oil

1/4 cup shallot, finely minced; probably 1 large shallot

1 cup Aborrio Rice

1 cup Dry White Wine

2 quarts Buy Ranch Direct Chicken Stock

1/4 cup parmesan cheese, finely grated.

1 T Grass-fed butter; unsalted, cubed and cold

Salt/Pepper to taste

Equipment

Paper Towels

Pairing knife

Chef’s Knife

Cutting Board

Large Dutch Oven

Large Saute Pan

Ladle or 1/2 cup measuring cup

Wooden spoon or silicone spatula

2 plates

1 small bowl

1 med bowl 

 

 

Prep

  • Dry each shank with a paper towel and set aside to air dry further.
  • Preheat dutch oven on low.
  • Prep veggies by washing, drying and cutting into large dice, roughly 1”x1” pieces. Reserve in bowl.
  • Zest and quarter orange; set aside.
  • Peel and mince garlic, set aside.
  • Mince and smash anchovy filets; set aside.
  • Measure out wine, set aside. Open tomato can, set aside. Measure out stock, set aside.

 

Osso Buco

  • Put High temp oil in dutch oven, leaving on low.
  • Dredge Shanks. Place AP flour on plate and lightly, but completely, coat each shank. Easiest to roll edges first, then place one side down, then the other. Smack lightly to knock off excess flour, being sure to remove any large flour deposits. Covering should be very light. Set aside on plate.
  • Turn heat up to medium high and wait until shimmering (wavy lines in the oil) and just about to smoke.
  • Brown shanks on both sides. You’re looking for an even light brown color.
  • Remove to plate and set aside.
  • Scrape any fond pieces off the bottom and pour out with cooking oil. Remove any remaining large pieces.
  • Return dutch oven to stove and turn down to medium heat.
  • Melt butter and add anchovies; cook for 1-2 mins, until anchovies start to break down.
  • Add veggies and thyme sprigs. Cook for 10 mins; until soft and beginning to brown. You may have to turn down the heat during this stage to prevent burning.
  • Add garlic and bay leaves. Cook until fragrant; about 2 mins.
  • Add wine and bring to boil. Allow to reduce by half. Judge this by dipping your spoon handle in the center and marking the depth of liquid. Continue to check this way until saturation is half of when you first measured.
  • Add tomato with juice, crushing with hands if using whole tomatoes.
  • Replace shanks and add stock and orange quarters.
  • Cover and reduce heat to low and simmer for 1-2 hours. If you can hear it simmering, it's probably slightly too hot. 
  • Check every 10 mins after initial hour for meat to have fallen away from the bone.

 

Risotto

  • After the shanks have been simmering for 45 mins, heat a large sauté pan over medium heat.
  • Put stock into a sauce pan and set heat to medium.
  • Add EVOO and allow to heat until shimmering, not smoking.
  • Add shallots with a large pinch of salt and cook until soft and translucent; about 7 mins. If they begin to brown, remove from heat, turn down by half and return to heat.
  • Add rice and cook until toasted and fragrant, about 5 mins.
  • Add wine and reduce to au sec — until most of the wine has been absorbed by the rice.
  • Add 1 cup of stock to rice mixture and stir constantly until absorbed. If you run your spatula down the center of the pan, it should leave distinct separation. If liquid immediately fills in the void, cook longer.
  • Repeat the above step with 1/2 cup of stock at a time. Do not walk away or stop stirring. Adding stock slowly and constantly stirring will release the starches from the rice and leave you with creamy and tender risotto. The patience and effort will make you a hero.
  • Test rice for texture after the first quart of stock has been added. You are looking for a tender but firm bite with a creamy mouthfeel. Continue adding stock until you get to this point.
  • If you think your risotto will be done before your Osso Buco, remove from heat, partially cover and set aside. Once the shanks are ready, you can wake the risotto back up with one more dose of stock.
  • Finish risotto by stirring in parmesan cheese and cold butter, one cube at a time.
  • Your final product should slowly spread out on the plate, not stand up in a pile. As it cools, it will thicken slightly.

 

Serve

  • Pour or spoon risotto into the center of the plate.
  • Remove bay leaves and orange quarters from the Osso Buco and discard.
  • Spoon veggies on the center of the risotto and top with a shank. Cover with another spoon full of veggies and sauce.
  • Finish with a sprinkling of orange zest.
  • Don’t forget to spoon out the wonderful marrow from the center bone. You don’t have to tell you dinner guests about this.  “Graciously” offer to clean up and eat the marrow. Worth it. 

 

 

 

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