Italian Osso Buco alla Milanese (with Saffron Risotto)

Prepare the veal shanks by making a few shallow cuts around the membrane to prevent curling during cooking. Season generously with salt and pepper, then dredge each shank in flour, shaking off any excess. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat. Sear the veal shanks on all sides until golden brown, then remove them from the pot and set aside.

In the same pot, add a little more olive oil if needed. Add the diced onion, carrot, and celery. Sauté over medium heat for 8-10 minutes until softened and fragrant. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes until the wine has reduced by half.

Return the seared veal shanks to the pot. Add the beef broth, crushed tomatoes, bay leaf, and fresh thyme sprigs. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover the pot, and braise for 2 to 2.5 hours, or until the meat is very tender and easily falls off the bone. Check occasionally and add more broth if needed.

While the osso buco is braising, prepare the gremolata. In a small bowl, combine the finely chopped fresh parsley, minced garlic, and grated lemon zest. Set aside.

In a separate saucepan, melt the butter over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until translucent. Add the Arborio rice and toast for 1-2 minutes until the edges of the grains become translucent. Pour in the dry white wine and stir until it is completely absorbed.

Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly. Wait until each addition of broth is almost fully absorbed before adding the next. After about 15 minutes, add the saffron threads (along with their soaking liquid). Continue adding broth and stirring for another 5-10 minutes until the rice is creamy and al dente. Remove from heat, stir in the Parmesan cheese and remaining butter. Season with salt and pepper to taste. Serve the osso buco over the saffron risotto, garnished generously with fresh gremolata.