Braised veal shanks with saffron risotto
Brian Lagerstrom · ♥ 5.6K likes · 176.2K views · 12 min video
Read about shank (osso buco) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- kitchen twine
Tie each shank around the perimeter with kitchen twine, looping the string twice for a surgeon's knot.
- oil
Set the shanks on a foil lined sheet tray on a wire rack, oil each one and sear in the 500F oven about 25 minutes until browned.
- 350 g onion
- 250 g carrot
- 250 g fennel
- 30 g peeled garlic
Rough chop the onion, carrots and fennel, then pulse 350 g onion, 250 g carrot, 250 g fennel and 30 g garlic in a food processor 20 to 25 times.
- olive oil
- salt
Sweat the chopped vegetables in olive oil with a strong pinch of salt in a Dutch oven for about 10 minutes over medium, without caramelizing.
- 20 g chopped anchovies
- 30 g tomato paste
- 25 g butter
- water
Add the chopped anchovies and tomato paste, then the butter; splash in water and scrape with a wooden spoon if things stick.
- 25 g all-purpose flour
Stir in the flour to make a weak roux and cook 30 seconds.
- 15 g Better Than Bouillon Roasted Beef Base
- 850 g store-bought beef stock
Add the beef base and the beef stock and bring to a low simmer.
Nestle in the seared shanks and pour over the resting juices from the tray, lid on.
Braise at 300F for roughly two hours, checking at 90 minutes; give it another 30 to 40 minutes if not tender.
- 1000 g chicken stock
- 1 tsp saffron threads
- 5 g salt
Grind the saffron in a mortar and pestle, rinse it into a large saucepan with the chicken stock and a splash of water, add 5 g salt and bring to a simmer.
- olive oil
- 225 g minced onion
- 10 g minced garlic
- salt
In a saucier sweat the minced onion and garlic in olive oil with a strong pinch of salt for five minutes, without colour.
- 400 g arborio rice
Add the arborio rice and fry five minutes until the grains start to go translucent.
Ladle in about two cups of the saffron stock, simmer three to four minutes stirring every 30 seconds until mostly absorbed.
Repeat with another two cups, then add the remainder, and once about half is absorbed lid it and cook over low three to four minutes.
Taste for doneness; the grains should be just past al dente and differentiated.
Testing and finishing the risotto
Cool the braise two hours on the counter and refrigerate overnight for the best version.
The next day reduce and rewarm the braise over medium low about 20 minutes, scraping the bottom every five, until reduced by about 40%.
- chopped parsley
Nestle a shank on the risotto, ladle over the braising liquid and melted vegetables, finish with chopped parsley.
Serving and tasting