Osso Buco with Roasted Garlic Risotto

• 2 Stemmler’s Sliced Beef Shanks (veal shanks are exceptional to use as well)
• 1 tablespoon Montreal steak spice
• 1 teaspoon dried thyme
• 1 tablespoon kosher salt
• 1 cup flour
• 1/4 cup canola oil for searing

Accompaniments

• 1/2 cup Stemmler’s smoked pork jowl
• 3 cups beef stock
• 1/2 cup Stemmler’s Smokin Good Sauce
• 1 cup Wellesley cranberry apple cider
• 1 tablespoon tomato paste
• 1 small onion, chopped
• 1 cup celery, chopped
• 1/2 cup carrots, chopped
• 5 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 head of garlic (top removed exposing the cloves)
• 1 bay leaf
• 1 tablespoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 2 tablespoons corn starch mixed with water
• 1 pound brussels sprouts, blanched and chopped
• 1/2 cup Stemmler’s Smoked Pork Jowl

Risotto

• 2 tablespoons olive oil
• 1 shallot, minced
• 1/2 head of roasted garlic
• 2 cups arborio rice
• 1 cup Ontario rose or zinfandel wine
• 2 cups strained braising liquid
• 2 cups simmering hot water
• 2 sprigs fresh thyme
• 1/2 cup butter
• 1/2 cup shredded asiago cheese
• salt and pepper to taste

​

If using oven, preheat to 300F.  If using electric crock pot, set on high.

Mix Montreal steak spice, thyme, salt and flour together and dredge both sides of the meat, shaking off excess. In a hot pan, 400F-450F degrees, brush pan with oil, sear off both sides until it has a nice caramelization or colour to it.

Add all liquids to the large crockpot: beef stock, Stemmler’s Smokin Good Sauce, cranberry apple cider, and tomato paste together and whisk until smooth.

Place all vegetables (onion, carrots, celery) into the liquid.

Lay the seared shanks on top, resting on the vegetables, top with the fresh herbs.

Make sure the meat is covered with liquid. Put the lid on so it seals.

Place in 300F oven for six hours or longer, if you are using an electric crockpot, start it on high for an hour then switch it to low for the remainder of the time.

Remove the meat after the allotted time and make sure it is tender. Strain the braising liquid into a pot.  Heat liquid to simmer.  Separate two cups and place in a small pot to set aside to be used for the risotto. Mix two tablespoons cornstarch and water to make a slurry. Add to the remaining simmering sauce liquid and whisk. It will thicken the sauce.

For the risotto, heat some olive oil on medium-high in a pot then add the shallots. Sauté for a couple minutes, stirring.  Add a few cloves of the garlic that has been braising with the beef, salt and pepper. Pour in the arborio rice.   Keep stirring to coat with oil, and then add the wine. Let the wine become absorbed. Turn the heat to medium and begin ladling the hot braising liquid to it, just enough to cover what is in the pot. Stir often with a wooden spoon, to avoid sticking or burning the bottom. As the liquid absorbs, add more, until the risotto is tender to the bite (about 20-25min). When the braising liquid has been used up, use the simmering water. To finish, stir in butter, cheese, fresh thyme, salt and pepper until it becomes creamy.

While cooking the risotto, chop the Stemmler’s Pork Jowl into bite size pieces and cook, rendering the fat. Remove when crispy outside then add blanched and chopped brussel sprouts. Sear them off in the fat to get a nice colour then add the bacon back in. Add a touch of salt and pepper. Do this last minute and serve when risotto is done. Place the meat on top and add the thickened sauce.