This traditional northern Italian dish is typically made with butter or lard, not something traditional to Olivelle. To make this dish healthier we substitute Avocado Oil because of its amazing health benefits, rich buttery taste, and high smoke point. This recipe was presented by Chef Biz of The Dinner Biz.
For the Osso Buco:
4 Tbsp Avocado Oil
6 Veal Shanks (8-10 oz each, and about 1 1/2 ” thick)
2 ½ cups Dry White Wine
2 medium Onions, chopped
2 medium Carrots, chopped
2 medium Celery Ribs, chopped
6 Garlic Cloves, minced
2 cups Chicken Broth
2 Tbsp Miscuglio Italian Dried Herb Mix
1 can (14.5oz) Diced Tomatoes, drained
For the Gremolata:
3 Garlic cloves, chopped
2 tsp Lemon Zest
¼ cup Parsley, minced
For the Risotto Milanese:
3 ½ cups Chicken Broth
3 cups Water
4 Tbsp Avocado Oil
1 medium Onion, minced
Salt
2 cups Arborio or Carnarolio
¼ tsp Saffron Threads
1 cup Dry White Wine
1 cup Parmesan Cheese, grated
1. Brown the veal shanks: In a large ovenproof Dutch oven or sauté pan, over medium heat, add the avocado oil. Dry the shanks with paper towels and season with salt and pepper. Once the oil is hot, add the shanks (single layered) and brown for about 5 minutes. Flip the shanks and brown the other side for another 5 minutes. Remove the shanks from the pot and set aside.
2. Sauté the veggies: In the same sauté pan as you browned the shanks add a drizzle more of avocado oil. Add the onions, carrots, celery, and cook until they are soft and lightly brown, about 9 minutes. Add the garlic and cook 1 more minute.
3. Add the wine and meat: Increase the heat and stir in the wine. Scrape up the bits of browned meats and vegetables from the bottom of the pan into the wine. Add the broth, veal shanks, bay leaves, and tomatoes. The liquid should just cover the shanks. Cover the pot, bring to a simmer, and transfer to the oven. Cook until the meat is tender, about 2 hours.
4. Create the broth for the risotto: In a saucepan add the broth and water. Bring to a simmer and reduce the heat to the lowest setting to keep the broth warm.
5. Toast the risotto: In a large saute pan add the Avocado Oil, onion, and ½ tsp salt. Cook until onion is soft and transluscent, about 9 minutes. Add the rice and the crumbled saffron threads. Cook the rice, stirring frequently, until the edges of the rice become transparent, about 4 minutes.
6. Cook off the wine: Add the wine and cook until it is completely absorbed by the rice.
7. Add the liquid: Add 3 cups of the broth and stir, simmer until the liquid is absorbed and the bottom of the pan is just about dry, about 10-12 minutes. Add more broth, ½ cup at a time, as needed to keep the pan from drying out. Continue to stir frequently, until the grains are cooked throughout and the dish is creamy, another 10-12 minutes.
8. Finish the risotto: Remove from the heat and stir in the parmesan cheese. Salt and pepper to taste.
9. Prepare the gremolata: Combine the garlic, lemon zest, and parsley in a small bowl.
10. Plate the dish: On a plate, place the risotto, veal shank, and finish with the gremolata. Enjoy!