Print Options:

Osso buco with shallots, Milanino tomatoes, salted capers and Italian herbs, served with risotto and olive tapenade

Osso buco with shallots, Milanino tomatoes, salted capers and Italian herbs, served with risotto and olive tapenade

 4 pieces veal shank
 2 tbsp. olive oil
 250 grams shallots (halved)
 15 grams Italian herbs
 1 tbsp. tomato paste
 200 grams Milanino tomatoes (small pomodori)
 ½ cup veal stock
 ¾ cup white wine
 ½ cup water
 Salt, pepper
 2 tbsp. salted capers
Risotto
 200 grams risotto rice
 1 tbsp. olive oil
 1 clove garlic
 2 tbsp. onion
 About 2½ cups chicken broth
 3 tbsp. tapenade
 3 tbsp. freshly chopped parsley
 4 tbsp. black olives
1

Sauté the veal shanks in a moderately hot pan with olive oil, and add the shallots. Add the tomato paste and tomatoes. Baste with the white wine, veal stock and water. Add salt and pepper and coarsely cut fresh Italian herbs. Cook on low heat for about 90 minutes and set aside.

2

Risotto: Lightly sauté the garlic and onion in olive oil. Add the risotto rice and stir. Add the chicken broth and salt. Cook for 15 minutes on low heat, stirring occasionally. When the rice is cooked, stir the tapenade and parsley into the rice. Place the risotto on 4 warmed plates and garnish with the black olives. Add the veal shanks to the plates, sprinkle with a few salted capers, drizzle with sauce and serve.