Chef  Anthony's Blog  posts

Venison Ossobuco with Artichoke Saffron Risotto

Updated: 5 days ago


This is an alternative version of the Osso Buco prepared with the venison shank and served with Saffron Risotto”Alla Milanese.” I would like to precise this is not the Milanese version of the Ossobuco but the classic stewed dish that we serve usually in Italy with polenta, (polenta and stew are the best combination ever along with a bottle of Chianti of course 😊.) Polenta or risotto It is always best. I prepared on the red sauce. I was in NYC cooking for a client in Brooklyn.

The Milanese version usually is with white wine and no tomato at all and let say more light, and yes it’s go with the “Risotto alla Milanese”.

This classic braised marrowbone from northern Italy is one of world’s best-known Italian Receipt or dish 😊.

An excellent dish for special occasions!

So going on with our recipe where slow cooking is a must!


INGREDIENTS


Serving 8 persons


8 Pieces (300-450 g or 10-16 oz. avg each) of venison shanks (dartagnan.com website sell it in packages of 4.)

3 medium onions cut in four.

4 stalks of celery cut in 1.5” pieces.

4 small carrot cut in 1.5” pieces.

750 ml of Chianti Wine (A bottle).

1 bouquet granite made with thyme, bay leaf, rosemary, sage.

10-15 black peppercorns.

350 ml (12 fl oz) extra-virgin olive oil.

60 g 2 Tbs. tomato paste.

1 can 800 g (28-oz.) Italian plum tomatoes, crashed.

150 g (1 cup) of all-purpose flour for dredging.


For the Gremolata:


Mix all ingredients together just before serving,

100 g 3 Tbs. finely chopped fresh flat-leaf parsley. (Italian parsley).

2 large cloves garlic, minced.

25 g (1 Tbs.) finely grated lemon zest (Zests of lemons approx).

2 anchovy fillets, minced. (optional).

Little Extra Virgin Olive to mix together the ingredients.


For Artichoke Saffron Risotto.

6 cups chicken stock + 6 cups of water

1 tbsp. saffron threads

5 tbsp. unsalted butter

2 small yellow onions, minced

3 cups Carnaroli rice

1/2 cup white wine

2 oz. raw bone marrow (optional)

1⁄2 cup grated Parmesan

4 fresh artichokes, clean paired and cut in four.


Preparation


Marinate the Venison Shanks

In a large pan put the Venison shanks with the cut vegetables, bouquet garni of herbs and the full bottle of Chianti wine, add the whole peppercorns. Marinade for 24 h and keep refrigerated.

Remove the shanks from the liquid, strain the vegetable and cut in mirepoix , small cubes.

Reserve the marination liquid.


Cooking process

Heat in a large nonstick frying pan half of the Extra Virgin olive oil.

Put three or more venison shanks( salt and pepper, dust in flour- use cornstarch for gluten free version) in the pan and sear until nicely browned on both sides, 2 to 3 minutes per side. Transfer apart in a try.

In a roasting pan add the brunoise and stir. Add the shanks and heat well, add the liquid of the marination and reduce by 1/4th . Add the crushed tomatoes , tomato paste and bouquet garni. Mix well slowly. Season with Salt and Black Pepper. Cover with aluminum foil and put in oven at 255 F for about 3,5 Hours until soft . Rest 20 min before serving.


Artichoke Saffron Risotto:

Yes It is a Milanese Risotto without the bone marrow instead with the artichokes, I love it and taste so well with the venison.

Heat stock and water in a 2-qt. saucepan over medium heat and keep warm. Worm white wine and add the saffron. Heat half of the butter in a 4-qt. saucepan over medium-high heat. Add onions; cook until soft, about 2-3minutes. Add the artichokes and cook one more minute mixing. Add rice; cook until lightly toasted, about 2 minutes. Add wine and saffron and cook until evaporated, about 2 minutes. important to add some salt and pepper in this point.(salt need to be absorbed from the rice). At this point start adding 12 cup warm stock, cook, stirring until absorbed, about 2 minutes.( you can add more stock in the beginning of cooking process and than slow in the end). Continue adding stock,12 cup or less at a time, and cooking until absorbed before adding more, until rice is tender, about 16 minutes total. Remove from the heat add the remaining butter. and Parmesan; stir well and season with salt and pepper by taste.


Plating and serving:

Plate the Risotto in the center of the plate, add the venison shank and some cooking sauce on the top, sprinkle gently with the Gremolata and enjoy it with a glass of Chianti Riserva or even better Brunello di Montalcino wine..

Take a look of the video in the end of the pages for more tips.

I have a question for you ? Why I use the edible gold life on this dish. Any body may know it?

Replay in the comments. The first winner will get a 5 $ coupon to use on Chef Anthony's Online Cooking Class! 😊

If you wish to discover Italy and its culinary excellence, consider to take Chef Anthony's escorted private or small group tours. Just click here or download the brochure below.

Chef Anthony Culinary Tour Italy 2020-20
Download • 2.32MB

By Enton Qesari ©2020




  • LinkedIn
  • Facebook
  • Twitter
  • Instagram
© 2020 by Enton Qesari.The Italian Elixir
Private Chef Services and Culinary Tours of Italy.

Travel Agents Contact and partnership, please click here