Traditional Ossobuco di Pasqua

1.Preheat the oven to 350°F (180°C).

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

3.In a large Dutch oven, heat the butter and olive oil over medium-high heat. Add the veal shanks and brown them on all sides. Remove and set aside.

4.In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are soft, about 5 minutes.

5.Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.

6.Add the beef broth, diced tomatoes, bay leaves, thyme, salt, pepper, and lemon zest. Stir to combine.

7.Return the veal shanks to the pot, ensuring they are submerged in the liquid. Cover and transfer to the preheated oven.

8.Braise the ossobuco for about 2 hours or until the meat is tender and falling off the bone.

9.While the ossobuco is cooking, prepare the saffron risotto. In a separate saucepan, bring the chicken broth to a simmer.

10.In a large skillet, heat olive oil over medium heat. Add the Arborio rice and toast for a few minutes until lightly golden.

11.Pour in the white wine and cook until absorbed. Add a ladleful of hot broth to the rice, stirring constantly until absorbed. Repeat until the rice is creamy and al dente, about 18-20 minutes.

12.Stir in the saffron threads and Parmesan cheese. Adjust seasoning with salt and pepper if needed.

13.Serve the ossobuco hot over the saffron risotto, garnished with gremolata if desired (optional mix of lemon zest, garlic, and parsley).