Osso Buco with Mushroom Risotto

Delicious!!! from The Pioneer Woman Cooks: Food from My Frontier

Osso Buco
Recipe by Ree Drummond

INGREDIENTS:

• 8 veal shanks
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 garlic cloves, peeled
• 2 (12 oz.) bottles dark beer
• 1 (28 oz.) can whole tomatoes
• 1 rosemary sprig
• 1 thyme sprig
• kosher salt and black pepper to taste

DIRECTIONS:

1. Preheat the oven to 300 degrees F.
2. Season the veal shanks with salt and pepper.
3. Heat the butter and oil in a heavy pot over high heat, then add the veal shanks.
4. Sear both sides of the veal until golden brown.  Remove them from the pot and set aside.
5. Throw the garlic cloves into the pot, and pour in the beer.  Allow to bubble up and cook for about 5 minutes.
6. Return the veal shanks to the pot. 
7. Crush the tomatoes with your hands, and then pour them into the pot.
8. Throw in the rosemary and thyme.  Cover the pot and cook in the oven for 3-4 hours, or until the meat is fork-tender and the sauce is thick.  Keep the lid on until you're ready to serve.

Mushroom Risotto
Also from Ree Drummond


INGREDIENTS:

• 16 oz. baby portobello mushrooms, thickly sliced
• 1/2 cup olive oil
• 12 oz. baby spinach
• 1 onion, diced
• 2 cups arborio rice
• 4 cups chicken broth, heated
• 1 cup grated Parmesan cheese, plus more for serving
• crusty bread, for serving

DIRECTIONS:

1. Preheat the oven to 425 degrees F.  Drizzle the mushrooms with some olive oil.  
2. Roast for 20 minutes, stirring once halfway through.  The mushrooms will be a deep golden brown.  (You may prepare the mushrooms ahead of time if oven space is an issue...Just keep them in the fridge until you need them.)
3. To wilt the spinach, heat the skillet over medium-high heat.  Drizzle in some olive oil and cook the spinach for 1 1/2 to 2 minutes.  Remove it form the heat and set aside.
4. In a heavy saucepan or pot, coo the onion in 1 tablespoon of olive oil over medium-high heat until soft, about 2 minutes.  
5. Add the rice and cook, stirring for 1 minute.
6. Add 1 cup of the warm broth, stirring and cooking until the broth is absorbed.  Continue this process until all the broth is gone and risotto is tender.  Lastly, add the mushrooms and Parmesan and stir to combine.  
7. To serve add risotto to a plate and top with the wilted spinach. 
8. Add 1 or 2 veal shanks on top of the spinach and spoon sauce on the top.  Sprinkle with extra Parmesan and serve immediately.  

new cookware for the bday boy

-Derek