1.5tablespoonstoasted nutslike pine nuts, sunflower seeds, or hazelnuts
1/3cupItalian Parsley
½Tablespoonlemon zest
For the White Risotto (optional)
½cuprisotto rice
¼cupwhite wine
Lambchicken, or vegetable stock, as needed, a few cups
½cupgrated parmesan cheese
2Tablespoonsunsalted butter
2tablespoonsfinely diced yellow onion
2teaspoonslard or cooking oil
Instructions
Osso Bucco
Separate the shank pieces with a heavy knife if needed or still attached to each other. Season the shanks with salt and pepper. In a braising dish, render the bacon in a tablespoon of the fat or oil until crisp, then reserve, keeping the fat in the pan. Add the shanks to the pan and brown, then remove.
Add onions to the pan and cook for 30 min, stirring and deglazing with some stock occasionally if they threaten to burn, until the onions are browned and nicely caramelized.
Add the garlic, ginger, bacon, bay leaf, remaining stock, cinnamon stick and shank pieces back to the pan, cover with parchment, then a lid, and bake at 300 F for 1.5-2 hours, or until the shank meat moves from the bone. Watch the shanks and don't overcook them-they shouldn’t fall apart.
Chill the shanks and skim off the fat (optional). To serve, reheat the shanks gently, stirring and adding spoonfuls of stock to create a natural jus.
When the shanks are hot, adjust the seasoning for salt then divide some of the risotto between two heated bowls, spoon 2 shank pieces on top of each, spoon some of the onions and sauce over each one, garnish with a sprinkle of the gremolata, and serve immediately.
Gremolata
Toast the nuts and cool. Very finely dice or grate the citrus zest. Chop the parsley and the nuts together roughly, then mix with the citrus zest and reserve.
White risotto
Sweat the onion in the oil but do not color. Add the rice and cook for a few minutes, then deglaze with the wine, cook down, add a ¼ cup of stock at a time and cook, stirring constantly, until the rice is cooked.
When the rice is just done, add the butter and cheese and stir vigorously with a wooden spoon, then double check the seasoning, adjust as needed, and serve immediately.