Ossobuco & Risotto alla Milanese

Ossobuco Preparation

1. Prepare the mirepoix by dicing carrots, onions, celery, and garlic.
2. Season flour with salt and pepper, and dredge the veal shanks in it.
3. Sear the veal shanks in a pot with olive oil, then remove.
4. In the same pot, sauté the diced vegetables. Add thyme, deglaze with white wine, and reduce.
5. Incorporate tomatoes, bay leaves, and chicken stock. Add the veal shanks back to the pot.
6. Braise in the oven for 3 hours.
7. Once finished, remove the veal shanks, strain the braising liquid, and reduce it to create a sauce.
8. Prepare the gremolata by mixing finely chopped parsley and lemon zest.

Risotto alla Milanese Preparation

1. Sauté finely diced shallots and garlic in a pot with olive oil and butter.
2. Add the Arborio rice and toast it lightly.
3. Gradually add hot chicken stock, stirring until absorbed, for about 10 minutes.
4. Add saffron that has been bloomed in water.
5. Cook until the rice is al dente.
6. Finish by folding in butter and parmesan cheese.

Plating

1. Place a serving of risotto on a plate.
2. Top with the cooked veal shanks.
3. Pour the reduced sauce over the meat and garnish with the gremolata.