Osso Buco with Gremolata and Saffron Cauliflower Risotto

Ingredients

1. 2 piece cross-cut veal shanks (about 700 g in total)
2. 5 g fine sea salt
3. 0.5 tsp black pepper, freshly cracked
4. 15 ml olive oil, for searing
5. 40 g organic celery, finely diced
6. 20 g organic carrot, finely diced
7. 20 g organic onion, finely diced
8. 1 tsp tomato paste
9. 100 ml dry white wine
10. 300 ml organic veal or chicken stock
11. 1 piece bay leaf
12. 10 g flat-leaf parsley, finely chopped, for the gremolata
13. 1 tsp organic lemon zest, finely grated
14. 1 piece small organic garlic clove, for the gremolata
15. 250 g organic cauliflower, riced
16. 1 pinch saffron threads
17. 30 g organic butter
18. 30 g Parmesan, finely grated

Step-by-step method

1. Tie and season. Tie each shank around its middle with cotton butcher's twine so it holds its shape during the long braise. Pat dry and season all over with the salt and pepper.
2. Sear. Heat the olive oil in a heavy casserole over medium-high and brown the shanks well, about 4 minutes a side. Lift them out onto a plate.
3. Soffritto. Lower the heat, add the celery, carrot and onion and cook gently until soft and sweet, 6–8 minutes. Stir in the tomato paste for 1 minute. Heat the oven to 160 °C / 320 °F (fan 140 °C).
4. Braise. Pour in the wine and reduce by half, then add the stock and bay. Return the shanks with their juices; the liquid should come two-thirds of the way up. Cover and braise in the oven, turning once, until the meat is falling from the bone, about 2 hours. Set aside 2 tablespoons of the hot braising liquid for the saffron.
5. Gremolata. Just before serving, chop the parsley, lemon zest and garlic together on a board until very fine and fragrant.
6. Saffron cauliflower risotto. Steep the saffron in the 2 tablespoons of hot braising liquid. Melt half the butter in a wide pan and cook the riced cauliflower over medium heat until just tender, 5–6 minutes. Stir in the saffron liquid, the rest of the butter and the Parmesan until creamy; season.
7. Reduce and plate. Lift out the shanks and snip off the twine. Boil the sauce until it coats a spoon. Spoon the golden risotto onto warm plates, set a shank on top, ladle the sauce over and finish with gremolata — and a small spoon for the marrow.

Variations

• Weigh substitutions and recalculate nutrition before serving.

Storage

Best served fresh. Refrigerate leftovers promptly in a covered container and use within two days.

Questions and answers