Ossobuco alla Milanese

Season the veal shanks with salt and pepper on one side.

Dust the seasoned side of the veal shanks with wheat flour using a fine-mesh sieve.

Flip the veal shanks, season the other side with salt and pepper, and then dust with flour.

Heat olive oil in a large pot and add the veal shanks to brown them.

While the meat is browning, finely chop the carrots, celery, onion, garlic, and red chili.

Create a bouquet garni by washing a piece of leek, wrapping fresh thyme and rosemary inside, and tying it with kitchen twine.

Once the meat is browned on both sides, remove it from the pot and set it aside. Then, add the chopped vegetables to the pot and sauté them.

Add crushed tomatoes, white wine, and veal stock to the vegetables. Season with salt and pepper, add the herb bundle, and bring to a boil.

Return the browned veal shanks to the pot, ensuring they are covered by the liquid. Cover with a lid and let it simmer for 1.5 to 2 hours.

After 1.5 hours, check if the meat is tender. If it falls off the bone, remove the meat and let the sauce reduce further. Return the meat to the sauce before serving.

Finely chop one banana shallot.

Heat olive oil in a pan, add the chopped shallot, and sauté for 2 minutes without browning. Add the Carnaroli rice and toast it.

Add a knob of butter, then pour in the white wine and let it cook until fully absorbed. Add the saffron and stir.

Gradually add hot chicken broth to the rice, one ladle at a time, stirring constantly. Let each addition be absorbed before adding the next. Cook for 17-18 minutes.

Once the risotto is al dente, turn off the heat. Stir in a generous amount of grated Parmesan cheese and a few drops of olive oil to make it creamy.

Finely chop the parsley.

Grate the zest from one lemon and half a clove of garlic over the chopped parsley.

Mix the parsley, lemon zest, and garlic together in a small bowl.

Place a piece of Ossobuco on a plate and spoon some of the sauce over it.

Sprinkle the Ossobuco with gremolata.

Serve the Ossobuco alongside a portion of the saffron risotto.