How to make
The meat is washed and well dried with kitchen paper.
Heat the olive oil and butter in a pan until very hot. The meat is dusted in flour, patted and placed in the pan to fry on both sides until golden, for about 3-4 minutes per side. Take it out, salt it and put it in a thick pot to keep it warm.
In the same fat, briefly sauté the onions and carrots (cut into circles) for a few minutes over moderate heat. Adding homemade paste, mixed in the wine, and left on the stove for about 2 minutes or to boil or more precisely to bubble, add the tomatoes.
Add the meat and most of the broth, cover and simmer for about 2 hours or until the meat falls off the bone. If necessary, more broth is added during cooking. Finally, freshly ground black pepper, grated lemon peel and finely chopped garlic, not pressed, are added and left for another 1 minute and removed from the heat.
Risotto Milanese: First start with the saffron, which is poured with 2/5 cup (100 ml) of hot water, covered and left to soak. It will add flavor and color to the rice.
Melt the butter in a pan over a moderate heat with a little olive oil so that it does not burn the butter. Add chopped onion and garlic, cook until softened for about 3-4 min. Add the rice, I add it unwashed so that the starch does not fall and it becomes like a thick cream after cooking, and cook for about 2-3 min, until it becomes slightly transparent and the inside of the grain remains white.
Carefully and slowly pour the wine in portions so that you don't interrupt the cooking process and let it simmer on a low heat for about 5-8 minutes or until the liquid is completely absorbed. After it has evaporated, about 3-4 tbsp (50 ml) of the broth is added and after it has absorbed the liquid, more is added.
The last liquid to be added is from the saffron through a strainer, stirring occasionally during the cooking time so that the rice grains don't get damaged. When the risotto absorbs it, it should be ready or al dente. Add salt to taste. Finally, it is finished with the remaining butter and finely grated parmesan.
Remove from the heat and leave it covered for 5 min. Add as a side dish to the stewed veal.
Osso Buco with saffron risotto (Osso Buco Milanese) is ready.
Source: I couldn't add an exact source for making the Osso Buco because I collected from different places the recipe that works best for me, but I will add a little explanation about this kind of Veal Shank, which I personally tried in Milan during one of my business trips.
Interestingly, they took me to a most ordinary so-called a trattoria with wooden tables with checkered tablecloths and the most ordinary wooden chairs and homemade bread, a a big bowl of grated Parmesan cheese and a glass of red house wine to taste it - at the Hilton where I was staying.
I also have a photo, but it's on paper and I couldn't use it, otherwise I would have added it. After a while, I tried the same recipe in Florence. I didn't find any difference, but if you ask a resident of Florence and a resident of Milan, they can even get into a scandal about which is the better recipe - they have their own tastes and preferences.
For Italians it is a matter of honor to make the best Osso Buco.
In order to prepare this dish, special veal is needed, it must be bone-in because of the bone marrow, which comes out extremely easily due to the way the meat is cut.
The important thing when preparing this dish, as I shared above, is that the meat is from a young animal and is looked after in a special way, and then it is stored under certain conditions at a temperature of 40°F (2) to 40°F (3°C) or the so-called beef aging, so it matures and remains tender.
However, the interesting thing is that special breeds of calves are also bred in Japan precisely because of this famous Osso Buco - I'm only adding this for information, because it was very strange to me that it is also known in Japan.
But the most famous veal, the best, is of course in Argentina.
Note: I used Argentinian meat, which is already available in our country.
I'm uploading some photos - the last one is a close-up of the Risotto I prepared, it's just like a cream, if you can see it.
Thanks!
