Osso Buco with Risotto Milanese and Caprese Salad
Service for 8
Caprese Salad
good olive oil over
good, properly salt-and-pepper-seasoned, heirloom tomato slice over a
big basil leaf
Osso Buco and Gravy
Veal shank - ideally one inch thick - ask Dash's to do it when ready. (This link shows 2 inches, almost a pound per person, so this amount of meat (4 slabs for Americans serves 4 but everywhere else it serves 8 ) would make 8 bone-in servings for normal people. (NOTE: Lamb shank and beef shank can also work)
Season shank with salt and pepper, brown on both or sides depending on the cut. Remove and deglaze the pan with 1/2 cup of red wine.
4 big shallots: 1/4+ inch dice of 1 good size half shallot per slab
Sautéed in olive oil /butter to coat the pan, without salt, to they can almost brown, and add
3 celery stalks, 3 carrots, and 3 (of the) mushroom (equivalent), similarly diced, along with 3 small whole onions
and a bay leaf or two, along with thyme, sage, and/or rosemary to taste
when wilted, add 1qt stock, 3 crushed san Marzano - style tomatoes, and water to cover, boil and simmer for 1 hr
add tomato paste to just shy of sauce consistency - add sugar only if needed - correct seasoning
add 1/4 C wondra suspended in 1 C cold water, bring to boil, thicken, add a brick of pollo seasoning if needed, and correct seasonings
For service: Heat individual slabs in the oven and plate when hot, with risotto Milanese, below. Cover with the above gravy.
Risotto Milanese
Box of Carnaroli Rice, toasted in 2T butter and a bunch of saffron and salt.
Cover with chicken stock. Stir. When liquid seems scarce:
Cover with chicken stock. Stir. When liquid seems scarce:
Cover with chicken stock. Stir. When liquid seems scarce: etc.
Correct seasonings as you go. So you can time getting the Osso Buco to the table, this will likely take 40 minutes.
Before service, add a tiny bit of lemon juice.
SERVICE
Caprese Salad Course served as plating happens
8 slabs are placed one to a plate with a good amount of a risotto side, and a helping of gravy (under/over at the design of the chef), plus a little expensive olive oil on top and a bunch of parsley for freshness
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This is as close as I've come to Osso Buco and Risotto Milanese recipe from Gero in Rio.