Risotto alla zucca con carciofi croccanti

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Season veal shoulder with salt and black pepper, then add to the pot, browning on all sides for 8-10 minutes.

Remove veal from the pot and set aside on a plate.

Add onions, carrots, and celery to the pot, cooking until softened, about 5-7 minutes.

Stir in garlic and cook for an additional minute until fragrant.

Sprinkle cocoa powder over the vegetables and stir to combine, cooking for 1-2 minutes.

Deglaze the pot with red wine, scraping up any browned bits, and simmer until reduced by half, about 5 minutes.

Return the veal to the pot and add beef broth, bay leaves, and thyme.

Bring to a simmer, then cover and reduce heat to low.

Braise the veal for 2-3 hours, until tender and easily shredded with a fork.

Remove veal from the pot and let rest for 10 minutes before slicing.

Strain the braising liquid and return it to the pot, simmering until slightly thickened, about 10 minutes.

Whisk in butter until melted and smooth.

Serve sliced veal drizzled with the sauce and garnished with parsley.

Spice Level:

Allergens