Transform your menu with this delightful braised veal shank paired with creamy risotto Milanese, a dish that epitomises gourmet Italian cuisine. The tender veal shank, slow-cooked to perfection in rich stock, harmonises beautifully with the saffron-infused risotto, delivering an unforgettable dining experience. Perfect for restaurants and catering services, this recipe will elevate your culinary offerings to new heights.
Braised veal shank
Ingredients1 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 white wine |
MethodFor the veal, heat the Filippo Berio Classico olive oil in a large pan or casserole and gently soften the carrots, onions, fennel and celery. Add the white wine and allow the liquid to reduce by half before adding the Essential Cuisine chicken stock, halved garlic, thyme and bay leaves. Bring everything to the boil, then add the veal shank and braise for about 2½ hours until the meat is tender. |
Saffron vinegar
Ingredients1g Saffron |
MethodFor the saffron vinegar, infuse the Filippo Berio white wine vinegar with the saffron for at least 30 minutes then strain and reserve. |
Risotto
Ingredients1l Essential Cuisine chicken stock 20g onion, diced 100g Gallo Arborio risotto rice 50ml white wine 25ml Filippo Berio Classico olive oil 1g saffron 20ml Filippo Berio Extra Virgin olive oil 50g butter 25g Parmesan |
MethodFor the risotto, bring the Essential Cuisine chicken stock up to a gentle simmer in a pan and have at the ready with a ladle. 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). Add the white wine, then when the liquid has almost completely reduced, add a ladle of stock whilst stirring. When reduced again, add another ladle of stock and continue to repeat this, testing the rice every couple of minutes for consistency. 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. 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 onto your plate. |
Assembly
MethodPour the desired amount of risotto onto the plate. Place the braised veal shank on top, then season with the saffron vinegar. |
Recipe courtesy of Filippo Berio
