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Osso Buco with Saffron Risotto Fennel, Red Onion and Orange Salad Recipe

Osso Buco with Saffron Risotto Fennel, Red Onion and Orange Salad Recipe

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Osso Buco with Saffron Risotto Fennel, Red Onion and Orange Salad

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Ingredients

Count

Nutrition

4837

Calories

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Ingredients:

Serving

3 tbsp olive oil
2 tbsp unsalted butter
3 -1 1/2- inch cut veal shanks
salt and pepper to taste
2 cups flour (to coat)
2 carrots
2 onions
1 zucchini
1 yellow squash
1 sachet (1/2 head of garlic , 6 sprigs parsley , 3 sprigs thyme , 1 bay leaf and 1 tbsp peppercorns)
3 cups white wine
1/2 cup tomato sauce
2 cups veal stock
1/3 cup diced onion
1/4 cup diced shallots
1 tbsp minced garlic
1 1/2 tbsp olive oil
1 1/2 cups arborio rice
1/4 tsp saffron
salt and pepper to taste
1 cup white wine
4 cups chicken stock
1 tbsp butter
14 cup parmesan cheese
1/4 cup olive oil
1 medium red onion, peeled and finely diced
kosher salt and freshly ground pepper to taste
4 cloves garlic, peeled and chopped
16 - oz can italian plum tomatoes , crushed by hand
warm olive oil in a stainless sauce pot over medium heat. add the onions and simmer for 5-10 minutes until the onions are soft. season with salt and pepper. add the chopped garlic and simmer for 1-2 minutes, carefully cooking but not browning the garlic (the oil should stew the vegetables). add the tomatoes, and continue cooking another 10 minutes, or until the liquid is reduced and slightly thickened.
1/2 cup chopped italian parsley
1 tbsp chopped garlic
1 tbsp chopped lemon zest
combine and reserve.
1 orange
1 fennel bulb, trimmed
1 red onion, peeled
1/2 lemon
salt and pepper to taste
1/4 cup extra virgin olive oil
3 tbsp chopped chives

Directions:

Peel and cut the following vegetables into small dice:
Pre-heat oven to 325 degrees.
Using a small, thick-bottomed rondeau, heat the olive oil and butter over medium high. Season the veal shanks thoroughly with salt and pepper. Coat the veal shanks with flour, shake to remove any excess, and brown well. Remove veal shanks from rondeau.
Make the sachet:
Add the vegetables and the sachet to the pan. Stir to coat and place the veal shanks on top. Add the wine, tomato sauce and stock, adjust the seasoning, and bring the mixture to a boil. Cover and cook the veal shanks in the oven for 1 1/2 hours, or until the meat is very tender.
Start the risotto:
In a large sauce pot over medium heat, sweat the onion, shallots and garlic in the olive oil.
When vegetables are soft, add the rice and saffron, and salt and pepper to taste. Stir and continue cooking to toast the rice. When the rice is slightly browned, add the wine, stirring constantly.
In a separate sauce pot, bring the chicken stock to a boil. Add the hot stock to the rice in three batches, stirring constantly until the liquid is fully absorbed.
Continue the osso buco: Remove the shanks from the rondeau and reduce the jus to your taste.
Make the salad:
Peel an orange down to the flesh. Using a knife, separate each segment from the surrounding membrane and remove. Place segments in a bowl. Squeeze orange halves over bowl to release any remaining juice.
Using a sturdy Japanese mandolin, shave the fennel, white bulb down at an angle. Place fennel in a mixing bowl, and then shave the onion. Add onion to bowl, and toss. Add the juice of 1/2 lemon, the juice from the orange, salt and pepper to taste, and the olive oil. Toss again. Add the orange segments and chives, tossing once more, and serve.
Fold the butter and cheese into the risotto, reserve over low heat.
Pour jus over the shanks, top with gremolata, and serve with saffron risotto.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4837.47 Kcal (20254 kJ)
Calories from fat	2213.77 Kcal
		% Daily Value*
Total Fat	245.97g	378%
Cholesterol	646.41mg	215%
Sodium	7339.5mg	306%
Potassium	3129.97mg	67%
Total Carbs	343.87g	115%
Sugars	71.33g	285%
Dietary Fiber	32.96g	132%
Protein	271.38g	543%
Vitamin C	128.1mg	214%
Vitamin A	10.9mg	362%
Iron	29mg	161%
Calcium	4792.1mg	479%

Amount Per 100 g
Calories	402.36 Kcal (1685 kJ)
Calories from fat	184.13 Kcal
		% Daily Value*
Total Fat	20.46g	378%
Cholesterol	53.77mg	215%
Sodium	610.47mg	306%
Potassium	260.34mg	67%
Total Carbs	28.6g	115%
Sugars	5.93g	285%
Dietary Fiber	2.74g	132%
Protein	22.57g	543%
Vitamin C	10.7mg	214%
Vitamin A	0.9mg	362%
Iron	2.4mg	161%
Calcium	398.6mg	479%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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