Osso Buco alla Milanese with Saffron Risotto

Ingredients

• 2 pieces (about 350g each) Veal shank
• 1/2 cup All-purpose flour
• 2 tablespoons Olive oil
• 1 large Onion, finely chopped
• 1 medium Carrot, diced
• 1 Celery stalk, diced
• 2 Garlic cloves, minced
• 1/2 cup Tomato purée
• 1 cup Dry white wine
• 2 cups Beef or veal stock
• 1/4 teaspoon Saffron threads
• 1 cup Arborio rice
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons Unsalted butter
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Lemon zest
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Season the veal shanks with salt and pepper, then dredge lightly in flour, shaking off excess.

2. 2

   In a heavy pot, heat olive oil over medium-high heat and brown the shanks on all sides, about 4 minutes per side; remove and set aside.

3. 3

   Add the onion, carrot, celery, and garlic to the pot and sauté until softened, about 5 minutes.

4. 4

   Stir in the tomato purée and cook for 2 minutes, then deglaze with the white wine, scraping the browned bits; simmer until the wine reduces by half, roughly 5 minutes.

5. 5

   Return the veal shanks to the pot, add the stock, bring to a gentle boil, cover, and braise in a 160 °C (320 °F) oven for 2½ hours until the meat is tender.

6. 6

   While the osso buco braises, prepare the saffron risotto: dissolve the saffron threads in 2 tablespoons hot water.

7. 7

   In a separate saucepan, melt 1 tablespoon butter, add the Arborio rice and toast for 1 minute, then begin adding warm stock a ladle at a time, stirring constantly; after 10 minutes, stir in the saffron infusion and continue adding stock until the rice is creamy and al dente, about 18 minutes total.

8. 8

   Finish the risotto with the remaining butter, grated Parmesan, and a pinch of salt; keep warm.

9. 9

   Make the gremolata by mixing the chopped parsley, lemon zest, and a drizzle of olive oil; set aside.

10. 10

    To serve, place a mound of saffron risotto on each plate, top with a braised veal shank and spoon some of the braising liquid over it, then sprinkle gremolata on top.