Osso Buco Milanese With Saffron Risotto - cooking recipe

Ingredients

6 None center-cut veal shanks
None None Flour, seasoned with salt and pepper, to dust
1 large onion, finely chopped
2 cloves garlic
2 None carrots, finely chopped
2 stalks celery, finely chopped
2 None fresh bay leaves
2 tbsp fresh thyme leaves
1 cup dry white wine
2 tbsp tomato paste
1 can (14 oz) diced tomatoes
6 tbsp unsalted butter, chopped
None None FOR THE GREMOLATA
1 cup finely chopped flat-leaf parsley
1 1/2 tbsp finely grated lemon peel
2 cloves garlic, finely chopped
2 tsp lemon juice
1 tsp olive oil
None None FOR THE SAFFRON RISOTTO
1 1/2 cups Arborio rice
4 cups chicken stock
3 tbsp butter
1 medium onion, finely chopped
1 clove garlic, finely chopped
1/2 cup white wine
2 tbsp olive oil
1/4 tsp saffron threads
1/2 cup grated Parmesan cheese

Preparation

Preheat the oven to 350\u00b0F. Dust veal shanks in flour. Heat 2 tbsp olive oil in large skillet on medium heat. Cook veal until golden on each side. Drain on paper towels.
Heat remaining 4 tbsp olive oil in a large saucepan on medium heat. Cook onion and whole garlic cloves until onion is soft. Add carrots, celery, bay leaves and thyme leaves; cook for 3 mins, or until vegetables are tender.
Add wine; simmer for 5 mins. Stir in tomato paste until well combined. Add diced tomatoes and 1 cup water. Cover; simmer for 10 mins. Season to taste.
Scatter butter over bottom of a large baking dish. Top with large single layer of veal. Pour sauce over and add enough water to almost cover veal. Cover dish tightly with foil. Bake for 1 1/2 hours or until meat is tender.
For the gremolata, combine parsley, chopped garlic, lemon peel and juice, and olive oil in a medium bowl. Cover and refrigerate until required.
For the saffron risotto, soak saffron in 2 tbsp boiling water in saucepan for 10 mins. Add stock and bring to a boil. Reduce heat to low and keep hot. Heat 1 tbsp of the butter and oil in a large, heavy-bottomed saucepan on medium-high heat. Cook onion, stirring, until soft. Add garlic and rice; stir until rice is coated in butter mixture.
Add wine; cook, uncovered, until liquid has evaporated. Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
When almost all the liquid is absorbed and rice is just tender, remove from heat. Stir in Parmesan cheese, remaining 2 tbsp butter and salt and pepper to taste. Serve osso buco on a bed of saffron risotto and top with gremolata.