Osso Buco With Risotto
|Veal shanks||6 Pound, cut crosswise into 3-inch sections|
|Onion||1 Small, finely chopped|
|Grated lemon peel||2 Tablespoon|
|Finely chopped parsley||1⁄2 Cup (8 tbs)|
|Dry thyme||1 Teaspoon|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Saffron threads/1/8 teaspoon ground saffron||1⁄4 Teaspoon, crushed|
|Arborio/Short grain rice||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), minced / pressed|
Arrange veal shanks in a single layer in a shallow baking pan.
Bake in a 450° oven until well browned (25 to 30 minutes).
Meanwhile, in a 5-quart or larger electric slow cooker, combine onion, 2 cloves of the garlic, 1 tablespoon of the lemon peel, 1/4 cup of the parsley, and thyme.
Lift veal from baking pan and arrange on top of onion mixture; discard fat in pan.
Pour broth and wine over veal.
Cover and cook at low setting until veal is so tender it pulls away from bones when prodded with a fork (8 to 10 hours).
Carefully lift veal to a warm wide, deep platter and keep warm.
If using saffron, stir into liquid in cooker.
Stir in rice.
Increase cooker heat setting to high; cover and cook until almost all liquid is absorbed and rice is tender to bite (25 to 30 minutes).
Meanwhile, in a small bowl, mix remaining 1 clove garlic, 1 tablespoon lemon peel, and 1/4 cup parsley; set aside.
To serve, lightly mix cheese into risotto.
Spoon risotto around veal; sprinkle with parsley mixture.