Oso Bucco with Milanese Risotto

Oso Bucco with Milanese Risotto

2 large or 4 small oso bucco veal or beef shanks
1/2 cup gf flour for dusting on shanks
olive oil
1 onion diced small
1 carrot diced small
3 celery ribs diced small
2 garlic cloves minced
1 orange rind only
1 lemon rind only
1 cup dry vermouth
2 cups no sodium chicken stock
salt and pepper to taste

Risotto
1 cup arborio rice
scant amount of olive oil to brown rice
2 cups no sodium chicken stock
1 cup dry vermouth
1/2 cup grated parmesan cheese
salt and pepper to taste

Gremolata
1/2 bunch of parsley chopped fine
5 minced garlic cloves
rinds which were reserved chopped fine
dash of olive if so desired

With everyone buying turkey and ham for Thanksgiving, beef was on sale. We only eat beef about twice a year due to its cost. Brown flour dredged shanks and set aside. Chop orange and lemon rind well and add to 1 cup of vermouth. Cook the rinds till they boil, strain, then let mixture cool. Sauté onion celery, carrots till soft. Sauté garlic for one minute. Add shanks back into large stock pot along with chicken stock and flavored vermouth, along with onion, celery, carrots, and garlic. I cooked mixture the first day just to boiling and then refrigerated it to finish cooking the next day. Cook covered on stovetop or in oven for 2 1/2 hours till shanks are tender. Turn off heat and commence to making risotto.

Brown risotto rice in a scant amount of olive till toasty. Heat stock and vermouth till just boiling. Turn off heat. Slowly add liquid to rice 1/2 cup at a time. When rice absorbs liquid time to add more liquid. Keeping adding warm liquid 1/2 cup at a time till rice has absorbed all liquid. Remove from heat and add parmesan cheese. Serve rice on bottom with shank and juices over the top. Drizzle some of the gremolata over the top. Garnish with orange slices from the orange used for the rind. Oh so delicious.