1
Tie each veal shank with kitchen twine using a surgeon's knot to keep the meat compact. Season generously with salt and let sit for 15 minutes (or refrigerate for a few hours).
2
Preheat oven to 500°F (260°C). Place shanks on a wire rack over a foil-lined tray, drizzle with olive oil, and roast for 30 minutes until browned.
3
Roughly chop onion, carrot, fennel, and peel the garlic. Using a food processor, pulse all vegetables together 20-25 times until finely chopped but not a paste.
4
Heat olive oil in a Dutch oven over medium-high heat. Add the minced vegetables and a pinch of salt, then sweat over medium heat for 10 minutes until softened. Add a splash of water if the bottom of the pot begins to brown.
5
Stir in chopped anchovies and tomato paste, cooking for 2 minutes. Add butter and let it melt completely.
6
Stir in flour to create a light roux. Cook for about 30 seconds to remove the raw flour taste.
7
Add red wine while scraping the bottom of the pot with a wooden spoon to deglaze. Simmer for 2-3 minutes to reduce the wine and cook off the raw alcohol flavor.
8
Stir in the beef base and beef stock, then bring to a low simmer. Nestle the seared veal shanks into the liquid, pouring in any resting juices from the roasting pan (unless burnt). Cover with a lid and braise in a 300°F (150°C) oven for 2 hours, checking at 90 minutes. Uncover and cook for the last 30-40 minutes.
9
Cool the braise at room temperature for 2 hours, then refrigerate overnight for best flavor. When ready to serve, reheat over medium-low heat, scraping the pot bottom. Reduce the liquid by 30-40%.
10
Heat chicken stock in a pot and add ground saffron threads (or whole threads). Add salt to the simmering stock to season the rice.
11
In a separate pot, add olive oil and gently sweat the finely minced onion, minced garlic, and a pinch of salt over medium heat for about 5 minutes. Avoid caramelization.
12
Add arborio rice to the onion and garlic mixture, stirring to coat each grain with oil. Cook for 5 minutes until the rice becomes translucent at the edges.
13
Add white wine to the rice and stir frequently until the liquid is mostly evaporated.
14
Add about 2 cups of the warm saffron stock to the rice, bring to a simmer, and stir frequently (every 30 seconds) until the liquid is absorbed. Repeat this process two more times. After adding the third portion of stock, continue stirring every 30 seconds until about half the liquid is absorbed. Cover the pot and cook on low heat for 3-4 minutes. Taste for doneness; the rice should have a slight bite but not be chalky or crunchy.
15
Remove from heat and gently stir in grated parmesan cheese, butter, and a splash of water. Adjust seasoning with salt as needed.
16
To serve, place a scoop of saffron risotto on a plate, nestle a veal shank on top (removing the twine), and spoon the reduced braising liquid and vegetables over the meat. Garnish with fresh parsley if desired.
PrimedTableBETA
