1/4 cup beef base (1/2 cup demi-glace may be substituted)
3 gallons water
1/4 cup basil
2 cups marinara sauce
1/2 lb butter
1/2 tbls thyme
2 bay leaves
salt and pepper to taste
Instructions
Preheat oven to 350 degrees F. In a large heavy pan, sear the shanks until they are a rich dark brown. Remove from pan and add onions, carrots, celery, garlic, basil, thyme, bay leaves and salt and pepper. Sauté on medium high heat until all water was evaporated and mixture begins to turn a rich brown. Add wine, beef base, water, marinara and butter. Place pan in oven for approximately 3 hours, keeping shanks completely covered. Check every 45 minutes for doneness. When the meat begins to separate from the bone, the Osso Buco is done. Remove from the oven and separate shanks from the sauce. Strain sauce and reduce until the sauce is thick enough to coat the back of a spoon.
Risotto-
2 quarts chicken and beef broth
1 medium size onion finely chopped
2 cloves garlic, lightly smashed with knife
˝ stick butter
6 thin slices prosciutto, chopped very fine
1 ˝ oz dried porcini mushrooms, washed and soak in warm water
1 pound Arborio rice
2 cups freshly grated Parmigiano-Reggiano
1 pinch saffron
The broth in the pot should be simmering. In a large pot slowly simmer the onion and the garlic in the butter, when the onion starts to turn a gold color, remove from the heat and take out the garlic. Add the chopped prosciutto and porcini and mix very well with the onion. Put the pot on heat again, add the rice, and mix very well with the onions, prosciutto and porcini. This is called toasting the rice because the broth has not been added.
After a minute or so start add the broth a ladle full at a time, in order to allow the rice to absorb it. To make risotto creamy you have to mix it a lot adding the broth, as needed.
When risotto is almost done, add the saffron and stir until well mixed. Add a handful of Parmigiano and mix well. Risotto should be soft enough to spread and cover the entire plate when served.
To serve- Spread risotto on a plate and place the shanks on top it. Drizzle the sauce over the shanks liberally.
Originally Submitted
9/30/2009
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