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I don’t make rich meals like this often but when I saw these veal shanks at the market, I couldn’t resist.
Neither osso bucco nor risotto are in my repertoire. I’ve made both at some time in my cooking life, but I couldn’t tell you when. I guess I could have checked some online recipes, but there’s no fun in that for me. I love to wing it. And I’m happy to share the results because they were fantastic. With all due respect, and modesty aside, I don’t think Mario. Lydia or Giada could have done better though, truth told, I’ve undoubtedly been influenced by them over the years. 
It’s good to know the many hours I spend watching celebrity chefs duke it out has trickled down to the betterment of the FOODalogue kitchen.
OSSO BUCCO
There are 3 things that make osso bucco special:
slow braised, fork-tender, fall-off-the bone meat;
the unctuous marrow;
and the sauce/gravy.
And, you know I always add Finishing Touches … so, let’s make that 4 things!
Finish with a gremolota topping of freshly chopped parsley, red chili flakes, lemon and orange zest and a drop or two of the orange juice. It adds a little zing and freshness to an otherwise rich and deeply-flavored dish.
TIP: As to #3, I always puree the vegetables (or most of them, especially the aromatics) with the pot juices to create a sauce. Doing this with a Magic Bullet (as I do) or an immersion blender or food processor emulsifies, unifies and intensifies everything, plus there’s no need for a thickener.
[See recipe below.]
FENNEL RISOTTO
I’m a big fan of fennel and I’m big fan of pureeing vegetables to create sauces (see #3 above) but this time, metaphorically speaking, the operation was a success but the patient died.
The sauteed and pureed fennel was delicious. (I highly recommend it!) I had to stop myself from eating it by the spoonful for fear there wouldn’t be any left for the risotto. However, I was disappointed that such a delicious puree got lost. I suspect it’s because the osso bucco and sauce were too powerful. I’ll try it again perhaps with something more delicate like peas or asparagus or grilled shrimp.
Recipe for Fennel Risotto: Chop 1/2 fennel bulb and saute on medium-low in butter and olive oil until soft. Season, puree and set aside. Start risotto by lightly sauteing minced garlic and leek in a mix of olive oil and butter. Add rice and coat. Slowly start adding liquid (warm broth) a little at a time till absorbed. Fold in fennel puree about 1/2 way through. Finish with freshly grated parmigiano reggiano (or your favorite grating cheese) and fennel fronds for decoration.
16 Comments
As soon as I heard you mention fennel risotto I knew I would be making it at some point. I am waiting patiently for the fennel from garden. It just sounds so comforting with the osso bucco.
I would make risotto with the osso bucco but, as mentioned, I’d save the fennel recipe for a more delicate dish.
I can’t resist veal shanks when I see them either. Love Osso Bucco, but don’t make it often enough. Do I see lemon zest as a garnish? What a great idea.
Sam
Sam @ My Carolina Kitchen recently posted..Heirloom Tomato Tart – two different versions
Yes, lemon and orange zest. See my ‘finishing touches’.
Looks great. I am salivating.
Very nice Joan, and I am smelling the wonderful aroma right now because it is on our menu tonight.
Patricia Durr recently posted..Just Weeds and Water Lillies
You should have frozen the meat and then wait for me to get there to make this. I am dying here…there is one thing that I love is slow cooked fall of the bone meat and you did this perfectly and I am defnitely trying the risotto recipe…Bravo!
Platanos Mangoes & Me! recently posted..ROPA VIEJA – OLD CLOTHES
Even better than the TV chefs! Is that spoon right in the unctuous marrow? Yum! A very pleasing dish and one that I will have to try this Fall.
Robin Sue recently posted..Three Fun & Healthy Applesauce Snack Ideas
Yup, the spoon is in the marrow — and then it was in my mouth!
OH, Osso Bucco, how I love thee! And your version looks fabulous. Just fabulous. I love the idea of a fennel-flavored risotto, as well. My, my. Yum.
I remember a very dear Pakistani friend shyly telling me while eating osso bucco at my flat in Bahrain, that her grandmother had long silver spoons designed specifically to extract the marrow from bones. How elegant. I love the idea…
Flavors of the Sun recently posted..Cool Summer Borscht
I love the sound of the fennel risotto and the osso bucco too.
Kitchen Butterfly recently posted..Friends For Food
I seem to recall another one or two osso bucco posts from you, Joan. Me thinks a favourite dish of yours? And why not? Soooo good. Love your tip about the sauce. The risotto looks TO DIE FOR.
Yum
V
I have to make fennel risotto. Like the idea with shrimp…
The images are mouthwatering!
LL
Lori Lynn recently posted..Limoncello Yogurt Parfait
I think my taste buds went into over salivating mode! Osso bucco and fennel risotto??? Double jackpot! As a lover of fennel I’ve bookmarked this…thank you Joan.
Peter G | Souvlaki For The Soul recently posted..Crispy Pork Belly with Cauliflower Couscous
Drooling over your osso bucco! WOW!
Laura @ Family Spice recently posted..Persian Yogurt with Cucumbers (Maast-o Khiar)
Hi Joan,
What a great osso bucco recipe and I just love the fennel risotto too! Thanks for being a part of the YBR:)
Nancy/SpicieFoodie recently posted..Cinnamon Raisin Muffins and My Problems with Baking
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