Osso Buco alla Milanese with Saffron Risotto and Gremolata

Pat four bone-in shank slices, 3–4 cm thick, dry. Tie around the outside with kitchen string if needed. Season with some of the measured salt and crushed pepper, lightly coat in flour and shake off the excess. Brown in 2 tablespoons olive oil and 1 tablespoon butter for 3–4 minutes per side, then remove.

Heat the oven to 150°C. In the same pot, soften the chopped onion, carrots and celery in the remaining 1 tablespoon butter for 6–7 minutes. Add 4 crushed garlic cloves and tomato paste; cook for 2 minutes. Pour in 500 ml hot unsalted beef bone broth and scrape up the browned bits.

Return the meat and add bay leaves, rosemary and thyme. Use a pot that holds the shanks snugly in one layer; the liquid should reach halfway to two-thirds up the meat. Cover tightly and cook at 150°C for about 150 minutes. If the meat is not fork-tender, continue for another 20–30 minutes, checking its progress. Keep the meat warm; briefly reduce the sauce uncovered if needed.

Start about 25 minutes before the meat is ready. Mix the finely grated yellow zest of the lemon with chopped parsley and 1 garlic clove. Keep 1,000 ml unsalted chicken broth hot; steep the saffron in one ladleful taken from this broth for 10 minutes. Soften the shallots in 2 tablespoons olive oil. Add the unwashed Arborio rice and toast for 2 minutes. Add hot broth a ladleful at a time as the previous addition is mostly absorbed, stirring frequently. Include the saffron broth and cook for about 18–22 minutes, until the rice retains a slight bite. Remove from the heat and stir in 40 g cold butter and 60 g Parmesan. Keep the texture loose and creamy; season carefully using the reserved portion of the total measured salt.

Remove the strings and herb stems. Spoon the loose risotto onto plates and top with the shanks and vegetable sauce. Scatter over the gremolata and serve immediately. The approximate 180-minute cooking time includes the stovetop stages and 150-minute braise; prepare the risotto in parallel.