Spiced Osso Buco and Orzo Alla Milanese

 

I learned to make Osso Buco which is based on the Milanese version that omits tomatoes and instead features the delicate flavors of some warm spices (allspice and ground cinnamon) and fresh bay leaves. I added paprika, which gave Osso Buco the deep reddish color instead of tomatoes. I like also that it is finished with a gremolata which adds a piquant citrus flavor. Traditional Osso Buco Alla Milanese is served with rice or orzo risotto that has been perfumed with saffron. What else is great about this recipe is that it can be made the day before you plan to serve it and improves with an overnight rest in the fridge. This Osso Buco, of course, can be served with a creamy polenta or even mashed potatoes to soak up all the delicious juices. I used this recipe for our families Rosh Hashanah diner and served it with the “Pearl Barley or Brown Rice and Root Vegetable Pilaf”, which I posted for last week’s contest. (Adapted from Kitchen Culinaire website).

What you will need

6 centre cut veal shanks, 10 to 12 ounces each

Sea salt and freshly ground pepper

1/4 cup of olive oil

1 cup diced onions

2 diced carrot

2 diced celery

2 garlic cloves, smashed

2 cups dry white wine

6 cups veal stock or chicken stock

4 fresh bay leaves

Pinch of ground allspice

Pinch of ground cinnamon

1/2 teaspoon sweet or smoked paprika

For the Gremolata

2 teaspoons of finely grated lemon zest

6 tablespoons finely chopped parsley

1 garlic clove, minced

1/2 teaspoon saffron threads

3/4 cup dry white wine

6 tablespoons unsalted butter, divided

1 medium onion, small dice

2 cups Orzo pasta

6 cups chicken stock

1/2 cup freshly grated Parmigiano Reggiano

Sea salt and freshly ground pepper

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