Osso Buco over Saffron Risoto

Oso Buco 

3/4 cup flour

6 Beef shanks

1/2 cup Olive Oil

1 yellow onion

1 carrot, peeled diced

1 celery stalk

2 loves garlic

1 1/2 C dry red wine

5 cups beef stock

Risotto

7-8 cups meat stock

1/4 cup olive oil

1/2 cup yellow onion

3 cups Arborio rice

1 cup white wine

2 pinches saffron

4 tbsp unsalted butter

Gremolata

1/2 cup flat leaf parsley, finely chopped

1 lemon, zested

2 cloves garlic, finely minced

Put the flour in a wide, shallow dish and season with salt and pepper. Pat the shanks dry with paper towels. Lightly dust the shanks with the seasoned flour, shaking off the excess. 

In a large, heavy fry pan over medium-high heat, warm the olive oil. Working in batches if necessary to avoid crowding the pan, add the shanks to the pan and cook, turning once, until well browned on both sides, about 8 minutes total. Transfer the shanks to a plate. 

Return the pan to medium heat, add the onion, carrot, celery and garlic, and sauté until softened, 3 to 4 minutes. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the bottom. Raise the heat to high and cook until the liquid has thickened and is reduced by half, 3 to 4 minutes. Add the tomatoes and broth and bring to a boil. Reduce the heat to low, return the veal shanks to the pan, cover and simmer, turning occasionally, for 1 hour. Uncover and cook until the veal is tender, about 30 minutes more. 

While the shanks cooks, make the gremolata. In a small bowl, stir together the parsley, lemon zest and garlic. 

Divide the shanks among individual plates. Spoon the pan sauce over the top, sprinkle with the gremolata and serve immediately. Serves 6 to 8. 

Adapted from https://www.williams-sonoma.com/recipe/classic-osso-buco.html