Ingredients
For the Osso Buco
5 osso buco (beef shanks);
5 tomatoes, chopped;
1 whole head of garlic, chopped;
1 celery stalk, chopped;
1 leek, chopped;
3 white onions, chopped;
Dry red wine, to taste;
All-purpose flour, for lightly dredging;
Olive oil, for searing;
Salt, to taste;
Freshly ground black pepper, to taste;
Chopped fresh parsley, for finishing.
For the Parmesan Risotto
500 g Arborio rice;
300 g grated Parmesan cheese;
2 tablespoons butter;
Hot vegetable stock, as needed;
Salt, to taste (if necessary).
Instructions
Osso Buco
1. Season the osso buco with salt and freshly ground black pepper. Lightly dredge in all-purpose flour and shake off the excess;
2. Pat the meat dry with paper towels to ensure proper searing;
3. Heat a pot over high heat with a drizzle of olive oil. Sear the osso buco until well browned on both sides. Remove and set aside;
4. In the same pot, add the onion, garlic, celery, and leek. Sauté until lightly browned and fragrant;
5. Add the chopped tomatoes and cook for a few minutes;
6. Return the osso buco to the pot and add dry red wine until it partially covers the meat;
7. Cover and cook over medium heat for approximately 35 to 40 minutes, or until the meat is tender and the sauce has thickened.
Parmesan Risotto
8. Keep the vegetable stock warm throughout the cooking process;
9. In a separate saucepan, add the Arborio rice and stir for a few moments;
10. Add dry red wine or a ladle of hot stock and stir until absorbed;
11. Gradually add the hot stock, one ladle at a time, stirring constantly. Allow it to be almost fully absorbed before adding more;
12. Repeat the process for about 14 minutes, until the rice is creamy and al dente;
13. Finish with butter and grated Parmesan cheese, stirring well to achieve a creamy consistency.
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