Ossobuco with Milanese risotto

Ingredients:

Ossobuco

• 4 veal shanks osso buco, about 2.5 cm thick, tie each in the middle
• 3 tablespoons extra-virgin olive oil
• Premium flour for dusting
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 stalk celery, chopped
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh thyme
• 0.5 cups dry white wine
• 2 cups canned whole plum tomatoes, broken up by hand
• 2 cups lightly salted chicken broth
• 2 fresh bay leaves

Risotto Milanese

• 4 cups lightly salted chicken broth
• 1 teaspoon saffron threads
• 2 tablespoons extra-virgin olive oil
• 1 medium carrot, finely chopped
• 1.5 tbsp. Arborio rice
• 0.5 cups dry white wine
• 2 tablespoons unsalted butter, cut into pieces
• 0.5 tbsp. grated parmesan

Gremolata

• 0.5 cup chopped fresh Italian parsley
• 1 large clove of garlic, finely chopped
• Finely grated zest of 1 lemon
• Special equipment: fat separator

Preparation:

1. Ossobuco:
   
   Season the veal with salt and black pepper and heat the olive oil in a large casserole over medium heat. Sprinkle a small amount of flour on a plate, then coat the veal in the flour on all sides and add it to the oil in the casserole. Brown it thoroughly on both sides, about 2 minutes per side. Transfer to a plate.
2. Add the onion, carrot, and celery to the pan and cook, stirring, until the onions are wilted, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat, and simmer until the liquid is reduced by half, about 2 minutes. Add the tomatoes, broth, and bay leaf. Reduce the heat to a simmer and add the veal. If necessary, add water to come three-quarters of the way up the meat.
3. Cover and simmer until the veal is tender and a knife inserts easily into the meat (insert the knife in several places to ensure it's done), 1 hour 15 minutes to 1 hour 30 minutes. Transfer the veal to a plate.
4. Strain the sauce into a fat separator, pressing down on the solid ingredients. Wipe out the pot. Pour the skimmed sauce back into the pot and simmer over high heat until it thickens and coats the back of a spoon. Trim the strings from the ossobuco and return the shanks to the sauce. Remove from heat, cover, and keep warm while you prepare the risotto.
5. Risotto Milanese:
   
   Combine the broth with 2 cups of water in a medium saucepan. Bring to a boil and add the saffron, then reduce the heat to low to keep the broth hot. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon of salt, and a few grinds of freshly ground black pepper; cook until the onion is softened but not browned, 4 to 5 minutes.
6. Add the rice and cook, stirring to prevent the grains from becoming coated with oil, for about 2 minutes. Add the white wine, bring to a simmer, and cook until completely absorbed, about 2 minutes. Add enough hot stock to just cover the rice. Simmer over low heat, stirring occasionally, until the liquid is almost completely absorbed. Continue adding stock and stirring until the rice is tender and al dente, about 18 minutes after the first addition of stock. At this point, the risotto will be slightly runny.
7. Remove from heat. Stir in the butter and Parmesan cheese until melted and creamy. Season with salt and pepper to taste. Divide the risotto into 4 wide, shallow bowls. Top each serving with a slice of ossobuco and drizzle with the sauce. Sprinkle with gremolata.
   
   Gremolata:
   Combine parsley, garlic and lemon zest in a small bowl.