Osso Buco Risotto With Red Wine

Ingredients:
For The Veal Shanks:
1/4 Cup Olive Oil
2 Medium Large Veal Shanks, About 1 1/2 Pounds
1 Medium Onion, Chopped
2 Celery Sticks, Chopped
2 Garlic Cloves, Minced
1 Teaspoon Fresh Chopped Rosemary
1 Teaspoon Fresh Chopped Thyme
2 Cups Beef Stock
1 Cup Dry Red Wine (I Used Rosso di Montefalco)
Salt & Pepper To Taste
Risotto:
6 Cups Low Sodium Chicken Stock
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 Medium Onion, Finely Chopped
2 Cups Risotto Rice (See Notes Above)
1 Cup Dry Red Wine
1 Cup Grated Parmesan or Pecorino Romano Cheese
1 Tablespoon Butter
1 Teaspoon Fresh Chopped Thyme Leaves
Zest From 1 Lemon



Directions:
Preheat oven to 300 degrees F.
In an oven proof casserole dish, heat the olive oil until lightly smoking, then brown the veal shanks over medium heat on both sides.
Remove the meat to a plate, and add the onion, celery, and garlic to the pot.
Cook until lightly browned and tender, 5 to 7 minutes, then add the herbs, wine, stock, and 1 1/2 cups of water to the pot.
Season with salt and pepper, then return the veal shanks to the pot.
Cover, then place the pot in the oven and cook until the meat is very tender, about 3 hours.
Allow the veal and its liquids to cool to room temperature.
Remove the veal shanks to a plate, then strain the liquid using a spoon to push out as much of the liquid as you can..
Break up the meat into pieces and cover with plastic wrap until needed.
Place the cooking liquids in a small pot and cook over high heat until reduced by half and thickened.
Set aside covered, until needed.
Place the chicken stock in a pot and bring to a boil, then turn down the heat to a simmer.
To make the risotto, heat the butter along with the oil over medium heat.
Add the onion and cook until translucent, about 5 minutes.
Next add the rice and cook until it is just coated with the onion and oil mixture, about 2 minutes.
Add the red wine and cook, stirring often, until the wine has almost completely evaporated.
Take a ladle full of the stock, add it to the rice, and continue to cook while stirring the rice often.
Continue to cook the rice in this manner, adding a ladle full of stock as each becomes absorbed.
Cook until the rice is “al dente”, about 25 minutes total cooking time.
Add the veal meat and stir gently to prevent breaking up the meat too much.
Cook a minute or two until the meat is rewarmed.
Remove from the heat, then stir in the cheese, butter, and fresh thyme.
You can either stir in the cooking liquid now, or save it to drizzle on the bowls after it has been served.
Serve in individual bowls, sprinkled with the lemon zest.