Osso Buco alla Milanese with Saffron Risotto

1.Prepare the Osso Buco: Season the veal shanks generously with salt and pepper. Lightly dredge them in flour, shaking off any excess.

2.In a large, heavy-bottomed Dutch oven, heat the olive oil and 2 tablespoons of butter over medium-high heat. Sear the veal shanks in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the shanks and set aside.

3.Reduce the heat to medium. Add the chopped onion, carrots, and celery (the soffritto) to the pot. Sauté until softened and translucent, about 8-10 minutes.

4.Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.

5.Return the veal shanks to the pot. Add the beef broth, drained diced tomatoes, bay leaf, and rosemary sprig. The liquid should come about two-thirds up the sides of the meat; add a little more broth if necessary.

6.Bring the liquid to a simmer, then cover the Dutch oven tightly. Transfer to a preheated oven at 160°C (325°F) and braise for 2 to 2.5 hours, or until the meat is fork-tender. Turn the shanks halfway through cooking.

7.While the osso buco finishes, prepare the Saffron Risotto: In a small bowl, steep the saffron threads in 1/2 cup of the hot broth for at least 15 minutes.

8.In a separate medium saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook until soft, about 5 minutes. Add the Arborio rice and toast for 2 minutes, stirring constantly until the edges of the grains look translucent.

9.Pour in the 1/2 cup of white wine and stir until it is completely absorbed.

10.Add the saffron-infused broth to the rice. Once absorbed, begin adding the remaining hot broth, one ladleful (about 1/2 cup) at a time, stirring continuously and waiting until each addition is nearly absorbed before adding the next. This process takes about 18-20 minutes.

11.When the rice is creamy but still slightly firm to the bite (al dente), remove it from the heat. Stir in the grated Parmigiano-Reggiano and the 2 tablespoons of cold cubed butter until emulsified and creamy (mantecatura). Cover and let rest for 2 minutes.

12.Prepare the Gremolata: In a small bowl, combine the chopped parsley, minced garlic, and lemon zest.

13.To serve, spoon a generous portion of saffron risotto onto each plate. Place one osso buco shank on top of the risotto. Spoon some of the braising liquid over the meat. Sprinkle generously with the fresh gremolata.