Ossobuco originated in northern Italy

I developed this Ossobuco recipe mainly because I am able to use natural grass-fed beef from High Sierra farm in Oregon House. Originally, Ossobuco (from northern Italy, Milan area) was a cross-cut veal shank. The name means "bone in the hole" if translated literally from Italian. The meat is often tough and needs to be braised for a few hours. The ideal accompaniments are risotto or polenta.

This dish will be served at Café Collage this coming weekend.

OSSOBUCO

6 pieces veal or beef shanks (2 to 3 inches tall)

Kosher salt and ground pepper, to taste

1 tablespoon ground coriander

2 tablespoons herbs de Provence (thyme, basil, lavender)

6 ounces butter

2 cups tomato sauce (mixed with 1 tablespoon minced garlic, some salt, pepper and 2 tablespoons extra-virgin olive oil)

2 cups red wine

1 cup water

1 pound carrots, peeled and diced

1 large red onion, diced

1 large fennel, diced

1⁄2 cup garlic cloves

Preparation

Preheat oven to 350 degrees. Season the shanks with salt, pepper, coriander and herbs de Provence.

In a large skillet, melt the butter. Brown and sear both sides of the shanks. Transfer the shanks to a large baking pan (3 to 4 inches high).

Meanwhile, in the same skillet, add the seasoned tomato sauce to the leftover drippings and cook for five minutes over medium heat. Add the wine and cook for another five minutes. Add the water and cook for five more minutes.

Pour the sauce over the shanks in the baking pan. Top the shanks with the carrots, onions and fennel. Sprinkle with a bit of salt, ground pepper and coriander. Cover with a lid or aluminum foil and bake for two to three hours, or until the meat falls of the bone.

Serve over mushroom risotto, recipe follows.

MUSHROOM RISOTTO

4 cups veal or chicken broth

8 ounces butter, divided use

1 medium-size onion, finely chopped

1 pound sliced white mushrooms

2 cups Arborio rice

1⁄2 cup Meyer lemon juice

1 cup grated Parmesan cheese, divided use

1⁄2 cup heavy cream

Salt, to taste

Preparation

Bring the broth to a boil in a saucepan. Reduce the heat to low and cover.

In another shallow round pan, melt 4 ounces of butter and sauté the onions over low heat until soft. Add the mushrooms and cook for 15 minutes. Increase the heat to medium, add the rice and stir for two minutes.

Gradually add 1 cup of the hot broth and stir until absorbed. Continue adding the broth gradually and stirring until all the liquid is absorbed. Add the Meyer lemon juice.

When the risotto is al dente (almost cooked but still a little crunchy, about 20 minutes), add the remaining 4 ounces of butter and 1⁄2 cup of Parmesan cheese. Stir until the texture is smooth and creamy. Add the cream and stir the risotto until the liquid is absorbed.

Season with salt, transfer to a serving bowl and sprinkle with the remaining Parmesan cheese. Serve immediately.

Salim Ben Mami is head chef and owner of Café Collage restaurant in Oregon House, Calif. Contact him at 530-692-2555 or ccollage@succeed.net. His website is cafecollage.net.