Meat

Braised Veal Shank with Risotto Milanese

Serves: 4
Preparation time: 25 mins
Cooking time: 3 hours

Ingredients:

  • 1 veal shank
  • 120ml Filippo Berio Classico Olive Oil
  • 2 carrots, diced
  • 2 onions, diced
  • 1 fennel, diced
  • 2 sticks of celery, diced
  • 1 head of garlic, sliced in half (horizontally)
  • 2 bay leaves
  • 3 sprigs of thyme
  • 250ml of white wine
  • 2l chicken stock
  • 1l of chicken stock
  • 20g of onion, diced
  • 100g of arborio risotto rice
  • 50ml of white wine
  • 25ml Filippo Berio Classico olive oil
  • 1g saffron
  • 20ml Filippo Berio Extra Virgin Olive Oil
  • 50g butter
  • 25g Parmesan
  • 15ml Filippo Berio white wine vinegar

Method:

  1. For the veal, heat the Filippo Berio Classico Olive Oil in a large pan or casserole and gently soften the carrots, onions, fennel and celery.
  2. Add the white wine and allow the liquid to reduce by half before adding the chicken stock, halved garlic, thyme and bay leaves.
  3. Bring everything to the boil, then add the veal shank and braise for about 2½ hours until the meat is tender.
  4. For the saffron vinegar, infuse the Filippo Berio White Wine vinegar with the saffron for at least 30 minutes then strain and reserve.
  5. For the risotto, bring the stock up to a gentle simmer in a pan and have at the ready with a ladle.
  6. In another wide, heavy-bottomed pan, sweat down the diced onion in the Filippo Berio Classico Olive Oil until soft and translucent, then stir in the risotto rice to ‘toast’ it (the rice will begin to release its starches, becoming slightly transparent around the edges).
  1. Add the white wine, then when the liquid has almost completely reduced, add a ladle of stock whilst stirring.
  2. When reduced again, add another ladle of stock and continue to repeat this, testing the rice every couple of minutes for consistency.
  3. When the rice is noticeably softer but still with a slight chalky bite, add two-thirds of the remaining stock and the saffron. Continue to stir until happy with the consistency, then remove from the heat; the rice should not be dry, and there should still be a good amount of liquid in the pan.
  4. Add the Filippo Berio Extra Virgin Olive Oil, butter and Parmesan and stir these ingredients into the risotto. The finished risotto should flow like lava when you tip it on to your plate.
  5. Season with the saffron vinegar, then pile on to a large serving platter with the veal shank on top to be carved at the table.

Cooks tips:

Cooking the risotto al dente will give the dish texture and will keep to traditional Italian method.