Osso Buco alla Milanese with Risotto Milanese & Gremolata

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RECIPE DATA

TITLE: Osso Buco alla Milanese with Risotto Milanese & Gremolata
SERVES: 4
PREP: 30 min
TOTAL: 150 min

INGREDIENTS
4 veal shanks, 4 cm thick (~1.4 kg (about 4 shanks))
40 g (about ¼ cup) plain flour
60 g (about ¼ cup) butter + 2 tbsp olive oil
1 onion + 1 carrot + 1 celery stalk
6 cloves garlic
1 cup (250 ml) dry white wine
1 tin (400 g (about 2¼ cups chopped)) crushed tomatoes
1½ cups (375 ml) veal or chicken broth
1 lemon zest + 2 cloves garlic + parsley (gremolata)
320 g (about 1⅔ cups) arborio or carnaroli
4 cups (1 L) hot broth (risotto)
0.3 g (about ½ tsp threads) saffron threads
60 g (about ⅔ cup grated) Parmigiano
50 g (about 2¾ tbsp) cold butter (risotto)

STEPS
1. Tie shanks round with string, dust in flour, brown well in a heavy ovenproof casserole with 30 g (about 1⅔ tbsp) butter + oil.
2. Put onion, carrot, celery, 6 garlic in the bowl. Chop. Add 30 g (about 1⅔ tbsp) butter, sauté lid cap off.
TM SETTINGS: 5 sec / speed 5
TM SETTINGS: 7 min / 120°C / speed 1
3. Add soffritto to the casserole with 1 cup (250 ml) wine, tomatoes and 1½ cups (375 ml) broth. Cover, braise in the oven 2 h/160°C until falling off the bone.
4. Gremolata: lemon zest, 2 garlic, parsley in the clean bowl. Chop. Set aside. Grate 60 g (about ⅔ cup grated) Parmigiano.
TM SETTINGS: 3 sec / speed 7
5. Risotto: 320 g (about 1⅔ cups) rice, 20 g (about 1 tbsp) butter. Toast lid cap off, then add 4 cups (1 L) broth + saffron soaked in a little broth.
TM SETTINGS: 3 min / 120°C / speed 1 / reverse
TM SETTINGS: 16 min / 100°C / speed soft / reverse
6. Rest 2 min, beat in 50 g (about 2¾ tbsp) cold butter and Parmigiano (mantecatura). Plate risotto, shank, sauce, gremolata. Kids and adults: dig out the marrow.
7. Portion & store: makes ~4 adult portions (1 shank + risotto); a kid portion is half. Leftover shanks in sauce: 1-portion containers. Fridge 3 days (osso buco); freezer 3 months (osso buco only).

NOTES
Portion size: 1 shank + risotto
Batch note: Shanks too big for the bowl: braise in a lidded oven dish; Thermomix makes the soffritto, gremolata and risotto.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 3 days (osso buco)
Freezer life: 3 months (osso buco only)

SOURCE: https://thermomix-workbook.pages.dev/recipes/osso-buco-alla-milanese-with-risotto-milanese-gremolata/