Truffle-Infused Osso Buco with Creamy Risotto

Method

1. Season veal shanks with salt and pepper.
2. In a large pot, heat some oil and brown the veal shanks on all sides.
3. Add onion, carrots, and celery, and sauté until softened.
4. Stir in garlic and cook for another minute.
5. Pour in the white wine and let it reduce.
6. Add the beef broth and bring to a simmer.
7. Cover and cook for 1.5 to 2 hours, until the meat is tender.
8. While the osso buco cooks, prepare the truffle risotto.
9. In a separate pot, sauté the Arborio rice in butter until translucent.
10. Add the white wine and stir until absorbed.
11. Gradually add the beef broth, stirring constantly until the rice is creamy.
12. Stir in the Parmesan cheese, truffle oil, and heavy cream.
13. Season with salt and pepper.
14. Serve the osso buco with the truffle risotto, garnished with fresh parsley.
15. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.