Ossobuco alla Milanese with Creamy Saffron Risotto

1.Season the veal shanks with salt and pepper, then dust them lightly with flour, shaking off any excess.

2.In a large Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the veal shanks and brown them on all sides, about 8-10 minutes. Remove the shanks and set aside.

3.In the same pot, add the remaining butter, onion, carrot, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.

4.Pour in the white wine, scraping the bottom of the pot to deglaze. Let it simmer for about 3-4 minutes until slightly reduced.

5.Add the beef broth, diced tomatoes, thyme, bay leaf, and lemon zest. Stir to combine.

6.Return the veal shanks to the pot, ensuring they are submerged in the liquid. Bring to a gentle simmer, cover, and cook on low heat for about 2 hours, or until the meat is tender and falling off the bone.

7.While the ossobuco is cooking, prepare the saffron risotto. In a separate saucepan, heat the chicken broth and keep it warm over low heat.

8.In a large skillet, melt 2 tablespoons of butter over medium heat. Add the Arborio rice and toast for about 2 minutes, stirring constantly until the rice is slightly translucent.

9.Pour in the white wine and stir until it is absorbed by the rice.

10.Add the warm chicken broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

11.In the last 5 minutes of cooking the risotto, add the saffron threads and stir well. Remove from heat and stir in the grated Parmesan cheese.

12.Once the ossobuco is done, remove the bay leaf and serve the veal shanks over a bed of saffron risotto, garnished with chopped parsley.