Post-Xmas Dinner with the Family - Osso Bucco and Risotto Milanese

Hope everyone had a very happy Christmas and will have a very enjoyable New Year.  Tomorrow we begin another year and another decade....out with the old and in with the new and all that.  Anyone have New Year's resolutions?

I think mine will be to make more fish dishes in 2011.  I had amazing monkfish with fennel, tomato and black olives at Terroni on Wednesday night when we visited with Om's sister and family.  Makes me think that we have to get more creative about our fish cooking.  So many different varieties and so many interesting preparation methods.

However, in the meantime, meat is a must.  We had seafood on Christmas Eve, turkey for Christmas dinner, sandwiches of said turkey for a few days...then fish for me on the 29th, so when Om's sister and clan came over for dinner the day after Terroni, we decided we needed beef.  Well veal more accurately in the form of Osso Bucco.  Back to the St. Lawrence market again for antipasto and more veal shank.

Once again, I turn to Mario Batali for his recipe for Osso Bucco with Toasted Pinenut Gremolata served with Risotto Milanese.  What amazes me again and again with this dish is how incredibly simple ingredients meld and combine over the long slow cooking time to create an amazing dish that is tender, flavourful and beautiful.  What comes out of the oven after 3 hours of cooking tastes nothing like the base ingredients that go in.  Perfection.  There is no point in messing with it or adjusting this flavour or that.  And it is simple enough that after a few times, you can make it without the recipe.

Bravo Glen and Paul for a great dinner!  And Jane for the Brunello you brought over to pair with it.  Yum central.   Mario's recipe is easily doubled for a crowd, which we had.  Meal was enjoyed by all.

Osso Bucco with Toasted Pine Nut Gremolata

• 4-6 Veal Shanks, cut 3 inches thick (about 3 ½ to 4 pounds)
• Salt and Pepper
  6 tablespoons extra-virgin Olive Oil
  1 medium Carrot, chopped into ¼-inch-thick coins
  1 small Spanish Onion, chopped into ½-inch dice
  1 Celery stalk, chopped into ¼-inch slices
  2 tablespoons chopped fresh Thyme leaves
  2 cups Basic Tomato Sauce
  2 cups Chicken Stock
  2 cups dry White Wine (we used 2009 Gabbiano Pinot Grigio)
  1 recipe Risotto Milanese (recipe below)
  1 recipe Gremolata

Preheat oven to 375 degrees.

Season the shanks all over with salt and pepper. In a heavy -bottomed 6 to 8 quart casserole, heat the olive oil until smoking. Place the shanks in the pan and brown all over, turning to get every surface, 12 to 15 minutes. Remove the shanks and set aside. Reduce the heat to medium, add the carrot, onion, celery, and thyme leaves and cook, stirring regularly, until golden brown and slightly softened , 8 to 10 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway. If shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid or aluminum foil. Place in oven for 2 ½ to 3 hours and cook until meat is nearly falling off the bone.

Remove the casserole from the oven and let stand 10 minutes before serving with risotto Milanese and gremolata.

Risotto Milanese

1/4 cup extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 teaspoon saffron threads
8 cups chicken stock, hot
1 1/2 cups arborio rice
1/2 cup white wine
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

In a 12- to 14-inch non-stick skillet, heat the olive oil over medium heat until almost smoking. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes.

Meanwhile add the saffron to the stock, stirring to infuse. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Yield: 4-6 servings

Gremolata

Leaves from 1 bunch of flat-leaf parsley
1/2 cup pine nuts, toasted at 400°F. for 2 minutes
Zest of 1 lemon
Kosher salt and freshly ground black pepper

In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and mix well by hand. Sprinkle with a little salt and pepper and set aside.