Pairs Well With
6 veal shanks
3 tablespoons extra-virgin olive oil
All-purpose flour, for dredging
2 large onions, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons tarragon, chopped
½ cup dry white wine
1 18-ounce jar or can whole tomatoes, crushed by hand
2 cups chicken broth
2 bay leaves
Heat oil in Dutch oven. Season shanks with salt and pepper, dredge in flour and cook until browned on all sides.
Add onion and caramelize for about 10 minutes. Add carrot and celery, cook for 5 minutes. Add rosemary, thyme, tarragon and white wine. Bring to boil and reduce by half. Add tomatoes, broth and bay leaf. Bring down to simmer. Nestle shanks into sauce and add more stock if needed to almost cover shanks. Cover and cook for 1 hour and 30 minutes.
Remove the shanks and set aside. Use a fat separator to remove the fat from the sauce. Return sauce to pan and reduce until sufficiently thickened. Return shanks to sauce. Coat well and serve on top of Risotto Milanese (see recipe below).
2 tablespoons extra-virgin olive oil
2 medium onions (preferably Vidalia), cut into ¼-inch dice
2 cups Arborio rice
1 teaspoon saffron threads
4 cups chicken stock, kept hot
2 cups dry white wine
3 tablespoons butter
¾ cup grated Parmigiano-Reggiano
Add olive oil to a large saucepan over medium heat. Add the onions, season with salt and cook for 10-15 minutes. Bring the pan to a medium-high heat and add the rice and cook 4 minutes. Lt the rice slightly stick to the bottom of the pan and scrape it off. Add the saffron to the hot chicken stock.
Add the wine to the pan and season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice.
Add the saffron-infused chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
Repeat this process two more times with the hot stock. If after the third addition of the stock the rice is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
Toss in the butter and Parmigiano-Reggiano and whip to integrate. The rice should be creamy but still flow and hold its own shape.
Former tasting room host Mike Power has contributed a delicious recipe for Ossobuco Milanese. It includes a scrumptious side dish of risotto infused with saffron. This killer combination has strong earthy tones that act as a counterpoint to show off the dynamic and fruit-forward Georganne.