VEAL OSSOBUCO WITH BARLEY RISOTTO

VEAL OSSOBUCO WITH BARLEY RISOTTO

VEAL OSSOBUCO WITH BARLEY RISOTTO

Ossobuco is the only dish that has not come off my menu at Felidia in thirty years. People absolutely love the rich flavor of veal shank prepared this way, and the soft meat, falling off the bone. The serious ossobuco eaters even scoop the marrow out of the center of the bones. I’m sure you have already tried several recipes for ossobuco if you’re a fan, but do try this version—the juice from the orange keeps it light and fresh, but still very classic. The traditional ossobuco is usually served with risotto, as in the recipe in Lidia Cooks from the Heart of Italy, but I find that barley is much easier to handle. Unlike risotto, barley can be prepared in advance, and I love its nutty flavor. Here I also give you the recipe for the gremolata, a simple chopping of parsley, garlic, and lemon peel. It brings an additional freshness to the dish, but is not necessary

VEAL OSSOBUCO WITH BARLEY RISOTTO

√ FOR THE OSSOBUCO
1 sprig fresh rosemary
1 sprig fresh thyme
2 fresh or dried bay leaves
4 whole cloves
1 lemon
1 orange, peel and juice
¼ cup extra-virgin olive oil
1 cup finely chopped onion
1 cup shredded carrots
1 cup finely diced celery
Salt and freshly ground black pepper to taste
3 whole veal shanks, bone-in, each about 3½ pounds, and each cut into 2 pieces
1 cup all-purpose flour
½ cup vegetable oil
1 tablespoon tomato paste
1 cup dry white wine

2 cups crushed canned plum tomatoes (preferably San Marzano)
4 cups chicken stock or canned low-sodium chicken broth
FOR THE BARLEY RISOTTO
2 quarts water
1 cup ¼-inch-dice carrots
1 cup ¼-inch-dice onion
1 cup ¼-inch-dice celery
2 fresh or dried bay leaves
1 teaspoon extra-virgin olive oil
1½ cups pearl barley
3 tablespoons unsalted butter
√  FOR THE GREMOLATA