Veal shank with yellow risotto is a traditional dish from Milan. It’s widely known by the name of “ossobuco” (bone with a hole) because of its shape, and it’s traditionally served with Milanese risotto, called “yellow risotto” beacause of the saffron in it. Italian Michelin-starred Chef Alessandro Negrini teach us how to cook at home the real Milanese veal shank: but to be truly Milanese, like they still do in old trattorias in Milan, you have to taste the marrow in it!
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★ INGREDIENTS (for 4 servings)
FOR THE BROTH
Chicken wings 800 g
Water 6 l
Carrots 60 g
Celery 25 g
Onion 30 g
Parsley stems 15 g
Coarse salt 18 g
Peppercorns 8
Leaf bay 1 leaf
FOR VEAL SHANKS
Veal shanks (4 shanks, 400 g each) 1,6 kg
Onion 100 g
Extra-virgin olive oil 80 g
White wine 50 ml
Butter 30 g
Buckwheat flour 8 g
Rosemary 5 g
Garlic 2 cloves
Lemon rind 1
Parsley 10 g
Extra-virgin olive oil 20 g
FOR RISOTTO
Rice “Carnaroli” type 320 g
Onion 50 g
Butter 65 g
Grana Padano DOP cheese 45 g
White wine 50 ml
Saffron 0,5 g
Water 200 ml
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