CreamMeatOlive OilRisottoRisotto Rice

Braised Veal Shank with Risotto Milanese

Treat yourself to the rich, savoury flavours of Braised Veal Shank with Risotto Milanese, featuring – of course – Filippo Berio Classico Olive Oil. This classic Italian dish combines tender slow-cooked veal shanks, with creamy, saffron-infused risotto for an unforgettable culinary experience.

Prep Time: 25 mins
Cooking Time: 3 hours
4 people

Used in this recipe

Ingredients

1 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 of white wine
2l chicken stock
1l of chicken stock
20g of onion, diced
100g of arborio risotto rice
50ml of white wine
25ml Filippo Berio Classico olive oil
1g saffron
20ml Filippo Berio Extra Virgin Olive Oil
50g butter
25g Parmesan
15ml Filippo Berio white wine vinegar

Method

For 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 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.
For the saffron vinegar, infuse the Filippo Berio White Wine vinegar with the saffron for at least 30 minutes then strain and reserve.
For the risotto, bring the 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 on to your plate.
Season with the saffron vinegar, then pile on to a large serving platter with the veal shank on top to be carved at the table.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.