Veal Osso Buco Over Saffron Risotto - cooking recipe

Ingredients

Veal Osso Buco
4 veal shanks, center cut, 2 inches thick
1 medium carrot, chopped
1 onion, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
2 bay leaves
1 sprig thyme
2 sage leaves
1 glass white wine
1 cup plum tomato (canned)
1 cup veal stock
1 tablespoon flour
1 pinch salt & pepper
Saffron Risotto
1 pinch saffron, soaked in 1 oz. of cold water for 10 minutes
1 cup arborio rice
1 small onion, finely chopped
1 bay leaf
1 glass white wine
1 quart veal stock
2 ounces parmigiano
1 ounce extra virgin olive oil
1 pinch salt & pepper

Preparation

Instructions: Osso Buco.
Pre-heat oven at 375 degrees.
Flour the veal shanks and saute on both sides and set aside in a small deep baking pan. In the same saute pan cook the onions, garlic, celery and carrots. Add 1 glass of white wine and cook down for 2 minutes. Add the plum tomatoes, herbs and veal stock. Bring to a boil and pour over the veal shanks. The shanks must be submerged in the liquid. Add salt & pepper. Cover the pan with aluminum foil and bake in the oven for 60 minutes at 375 degrees.
Instructions: Saffron Risotto.
In a medium pot saute the onions in olive oil until golden. Add the rice and stir with a wooden spoon for 2 minutes. Add the bay leaf and white wine and allow the wine to evaporate. Add the saffron and the boiling veal stock covering 1 inch above the rice. Let the rice cook at moderate heat for about 18 minutes stirring continuously. You may add the rest of the veal stock as needed.
At the end, add 1 ounce of extra virgin olive oil and parmigiano cheese. Stir with a wooden spoon until the rice is creamy. To serve, ladle 5 ounces of risotto in the middle of each plate. Hollow the middle of the rice (volcano) and place the Osso Buco inside and cover with the veal sauce. Sprinkle with parmigiano cheese and serve.