Ossobuco with gremolata and saffron risotto

Ingredients

• 4 veal shanks (each approx. 300 g, cross-cut about 4 cm thick)
• 4 tbsp flour
• Salt and freshly ground pepper
• 4 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 3 celery stalks, diced
• 4 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 200 ml dry white wine
• 400 g peeled tomatoes (can)
• 300 ml veal stock
• 2 bay leaves
• 4 sprigs fresh thyme
• For the gremolata:
• 1 bunch flat-leaf parsley, finely chopped
• Grated zest of 1 lemon
• Grated zest of 1 orange
• 1 garlic clove, finely chopped
• For the saffron risotto:
• 320 g risotto rice (arborio)
• 1.2 liters vegetable stock (warm)
• 1 sachet saffron threads (0.1 g)
• 1 shallot, finely chopped
• 150 ml dry white wine
• 60 g butter (plus a knob of cold butter for finishing)
• 80 g Parmesan, finely grated

Instructions

1. 1

   Take the veal shanks out of the fridge 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper. Then dust the shanks with flour and shake off the excess.Heat a splash of olive oil in a large braising pan over medium heat. Brown the shanks on both sides until golden, about 3 minutes per side. Remove them from the pan and set aside.In the same pan, add the onion, carrot, celery and garlic. Gently cook over low heat for 8 minutes. Stir in the tomato paste and cook for another 2 minutes.Deglaze with the dry white wine and scrape up the browned bits from the bottom. Add the chopped tomatoes, the stock, the bay leaves and the thyme. Return the shanks to the pan.Bring to a boil, reduce the heat and let the ossobuco simmer, covered, for 1.5 to 2 hours until the meat is cooked and melt-in-the-mouth tender. Turn the shanks carefully halfway through.Meanwhile make the gremolata: mix the finely chopped parsley, grated lemon zest, grated orange zest and finely chopped garlic in a small bowl. Set aside.Start the risotto 30 minutes before serving. Warm the vegetable stock in a saucepan and dissolve the saffron in it. Keep warm over low heat.Melt the butter in a wide pan over medium heat and sweat the shallot until translucent. Add the risotto rice and cook for 2 minutes until the grains look glossy. Deglaze with the white wine and stir until absorbed.Add the saffron stock ladle by ladle. Add a new ladleful as soon as the previous one is absorbed. Keep stirring. This takes 18 to 20 minutes.Remove the risotto from the heat. Stir in the Parmesan and a knob of cold butter for a creamy texture. Season with salt and pepper.Serve the ossobuco on a bed of saffron risotto. Spoon the braising juices over and generously sprinkle with the gremolata. Serve immediately.