Braised Veal Osso Bucco w/ Wild Mushroom Risotto Braised Veal Osso Bucco w/ Wild Mushroom Risotto 10 servings
  1. To cook shortribs - Preheat oven to 121°C/250°F. Season veal with salt and pepper. Dredge into flour and set aside.
  2. Heat 355 ml/1 ½ cups of olive oil in sauté pan. Pan-sear short ribs until browned. Set aside and keep warm.
  3. In the same pan, sauté carrots, onions and celery until onions are translucent. Wrap herbs (tarragon, sage, savoury) in cheesecloth and add into pan.
  4. Replace reserved short ribs and add Cabernet Sauvignon and 50 g/
    3 tbsp. of chicken base. Cook for about 4-5 hours or until meat is tender. Take short ribs out and keep warm.
  5. Strain remaining beef jus and reserve, discard veggies, set aside and keep warm. Adjust seasoning to taste.
  6. To prepare the Wild Mushroom Risotto.
  7. Heat 227 g/1 cup of butter in sauté pan and add mushrooms. Sautee on high heat until slightly wilted.
  8. Add more butter if necessary. Set aside 140 g/2 cups for garnish. Set aside and keep warm.
  9. In the same pan, heat remaining butter and 118 ml/½ cup of olive oil. Add rice, heat until slightly browned.
  10. Add shallots, cook until translucent. Add Sauvignon Blanc and reduce until almost gone. Combine water and 50 g/3 tbsp. of chicken base in sauce pan and keep hot.
  11. Add chicken stock to risotto, 237 ml/1 cup at a time until almost gone. Combine adding chicken stock until risotto is al dente.
  12. Stir in 227 g/1 cup of butter and 200 g/2 cups of Parmigiano Reggiano. Serve immediately.
  13. To Assemble Entire Entree - On warm plate, scoop mushroom risotto on center, "shingle" braised short ribs and garnish with reserved sautéed mushroom mix, reserved Parmigiano Reggiano and chives. Ladle reserved beef jus (237 ml/1 cup) around risotto. Serve.