Veal shank with risotto and gremolata recipe

James Ramsden
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This is traditionally known as Ossobuco, a northern Italian dish meaning 'bone hole' because of the soft piece of marrow in the middle of the shin bone. It's this that transforms a simple, rustic dish into something spectacular. Sure, the meat is tender and delicious, but, slurping down the gelatinous piece of marrow is one of the greatest pleasures in eating. Veal is no longer the pariah of the food world, just make sure you buy rose veal as this comes from ethically reared calves.

Ingredients

4 x 200g-250g Pieces of veal shank
2 tbsp Plain flour
1 Onion, peeled and finely chopped
2 Sticks of celery, trimmed and finely chopped
2 Cloves of garlic, peeled and sliced
1 Wineglass of white wine
300 ml Chicken stock
1 x 400g Tin of tomatoes
1 Bay leaf
1 Good pinch of salt and pepper
1 Good glug of olive oil

For the risotto

50 g Butter
2 Shallots or 1 small onion, peeled and finely sliced
1 Stick of celery, trimmed and finely chopped
300 g Risotto rice, Carnaroli, Arborio or Vialone Nano
1 Wineglass of white wine
1 l Chicken or vegetable stock
50 g Parmesan, freshly grated

For the gremolata

1 Handful of flat-leaf parsley
1 Clove of garlic, peeled and finely chopped
1 Lemon, zest only

Details

Cuisine: Italian
Recipe Type: Main
Difficulty: Medium
Preparation Time: 30 mins
Cooking Time: 120 mins
Serves: 4

Step-by-step

Season the veal on both sides and coat in flour. In a large saucepan, heat a glug of olive oil over a high heat and brown the meat for a minute or two on each side. Remove to a plate.
In the same pan, add the onion, celery and garlic and sweat over a medium heat for 5-10 minutes, until soft. Pour in the wine, stock and tomatoes, add the bay leaf, season with salt and pepper and bring to the boil. Return the veal to the pan, cover and simmer over a very low heat for an hour. Remove the lid and gently simmer, uncovered, for a further half an hour to reduce.
Meanwhile, make the risotto. Put the stock in a saucepan and bring to a simmer. Melt half the butter in another saucepan and add the shallots or onion and celery. Season and gently cook over a low heat, stirring occasionally, until soft.
Increase the heat and add the rice, stirring constantly for 1 minute. Add the wine and keep stirring until absorbed. Add a ladle of stock and repeat. Continue adding a ladle of stock at a time and stirring regularly until the rice is almost cooked - about 15 minutes. Add a final ladle of stock, the rest of the butter and the Parmesan and stir to combine.
Make the gremolata by finely chopping the parsley and mixing with the chopped garlic and lemon zest. Serve the veal - taking care not to let the marrow slip out - with the risotto and a scattering of gremolata.
If you want, you can add a pinch of saffron to the risotto to make this into a Risotto alla Milanese, Ossobuco's traditional accompaniement. But, if you don't have the time to make the risotto, then the veal is perfectly good with boiled rice or even new potatoes.

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