Sam Choy's Kitchen recipe: Osso Bucco with Leek Risotto and Vegetable Medley
Osso Bucco: 3 10-oz. Veal shanks 2 White onion, large dice 1 Stalks celery, large dice 1 Carrots, large dice 1t Thyme leaves 6ea Parsley stems 2ea Bay leaf 1t Fresh ground black pepper 1T Tomato Paste 1c Dry white wine 2qt Beef stock (to cover) 1oz Pure olive oil to sear
Leek Risotto: 2c Arborio rice ½ White onion, small dice 1T Shallot, minced 1T Garlic, minced ½ c Dry white wine 2c Chicken stock 1c Leeks, medium dice 3T Parsley, chopped 10 Pearl onions, blanched ¼ c Green peas ½ c Heavy cream ½ c Grated parmesan ¼ cup Butter
Vegetable Medley: 6 ea Asparagus, chopped into one inch sticks 3 ea Oven roasted tomatoes 5 ea Red radishes, cut into quarters 1t Butter 2t lemon zest, thinly sliced 1t Garlic, chopped 1t Parsley, chopped tt salt and pepper
For the veal shanks: 1) Preheat your oven 350 F 2) Season and sear your veal shanks in a pot with a tight fitting lid with olive oil until browned on all sides over medium to high heat. Note: If you feel you may over cook the veal shank you should use butchers twine to tie around the shank. You can still get a good sear on the meat if you use the twine. 3) Remove the browned shanks from the pot and turn the heat down to medium heat and add in your onions, celery, and carrots and begin to caramelize your vegetables. 4) Add in your thyme, bay leaf, fresh cracked pepper and parsley stems and keep stirring the aromatic vegetables until they are caramelized. 5) Once your vegetables are caramelized, add in your tomato paste and cook it down until it turns from dark red to brown. Note: your heat should still be set on medium. 6) Once you have browned the tomato paste, add the white wine and reduce it by half. 7) Return the Veal shanks to the pot and cover with the beef stock. Depending on the size of the pot, you will need to use your judgment of how much stock you need. 8) Turn the heat up to high and wait for the pot to boil. Once it does come to a boil, cover it with the tight fitting lid and put it into the oven until it is fork tender. This should take anywhere from one and a half to a little over two hours depending on the oven. 9) The sauce for the veal shank is the left over braising liquid from the shanks that has be reduced down until it has thickened and strained through a fine strainer or cheesecloth.
For the Risotto: 1) Over a low to medium heat, add butter to a medium sized pot. 2) Add in the chopped onions, shallots, and garlic to the pan and sweat it until it the onions are translucent. 3) Add in your Arborio rice and heat to coat with the butter over medium heat. Note: you do not want to brown the rice or onion mixture at all. 4) Keep stirring to avoid browning. After stirring for about two minutes, you will add in all of your white wine. And reduce it mixed with the rice. 5) After most of the alcohol has reduced out of the pot, add in the chicken stock one-cup at a time. Note: This is a key step in making risotto. You do not want to add in all the chicken stock you will use at one time; you need to add it in slowly while mixing the risotto constantly until the rice is cooked. You may not need to all of the chicken stock. 6) Once the risotto has reached the cooking point of al dente you will want to add in the heavy cream and half the Parmesan cheese. Mix to incorporate. 7) Add in the green peas, leeks, parsley, and pearl onions. 8) Finish the risotto by mixing the butter into it. And sprinkling the grated Parmesan over the top of it. Note: A perfect risotto should be a gooey with a little bit of chewiness to it. The gooey will come from the rice it self along with the amount of Parmesan. The chewiness will depend of not over cooking the rice.
For the vegetable medley: 1) Over medium-high heat, add butter to a heated pan along with the shallots. 2) Add the asparagus and red radishes to the pan and sauté with the shallot and butter until tender and bright. 3) Add the garlic to the pan and turn the heat off. 4) Add the lemon zest and parsley to the pan. 5) Season with salt and pepper. Note: The garlic and parsley is left almost raw so that it will help cut through the richness in the risotto and veal shank.