Osso Buco with Risotto Milanese Braised Veal Shanks with Saffron Rice

Preheat the oven to 180°C. Pat the veal shanks dry and season with 1/2 tsp salt and 1/4 tsp pepper. Dredge lightly in flour, shaking off excess.

Heat 15 ml olive oil and 15 g butter in a large oven-safe pot or Dutch oven over medium-high heat. Sear the veal shanks for 3–4 minutes per side until deeply browned. Transfer to a plate.

Reduce heat to medium. Add the diced onion, carrot, and celery, and sauté for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

Pour in the white wine and scrape up the browned bits from the bottom. Simmer for 2 minutes until the wine reduces by half. Add the crushed tomatoes, beef broth, rosemary, thyme, bay leaf, remaining salt and pepper. Return the veal to the pot, cover, and transfer to the oven. Braise for 30 minutes until the meat is fork-tender.

While the osso buco braises, start the risotto. In a small bowl, soak the saffron threads in 2 tbsp hot water. In a separate pot, bring 500 ml of water to a simmer.

In a medium saucepan, heat the remaining olive oil and butter over medium heat. Add the arborio rice and stir for 2 minutes until the grains are translucent at the edges. Pour in the saffron mixture and 1 ladleful (about 120 ml) of the simmering water. Stir constantly until the liquid is absorbed. Continue adding simmering water, one ladleful at a time, stirring frequently, for 15–18 minutes until the rice is creamy and al dente. Stir in the grated Parmesan and frozen peas; cook for 1 minute until the peas are bright green.

Remove the osso buco from the oven. Discard the bay leaf. Taste the sauce and adjust salt and pepper. The meat should be falling off the bone; if not, braise for 5–10 more minutes.

In a small bowl, combine the lemon zest and chopped parsley to make gremolata. Serve the osso buco over the risotto, spoon sauce over the top, and sprinkle with gremolata.