Sear the osso buco

• Pat the veal shanks dry, season with salt and pepper and dust lightly with flour.
• Heat olive oil and a knob of butter in a Dutch oven and brown the shanks on all sides.
• Set the shanks aside on a plate.

Build the base

• Lower the heat and soften the onion, carrot and celery in the same pot.
• Add the garlic and cook until fragrant.
• Pour in the white wine and let it reduce, scraping the bottom of the pot.

Braise the shanks

• Return the shanks to the pot with the crushed tomatoes, hot stock and bay leaf.
• Cover and simmer gently until the meat is fork tender, turning the shanks once or twice.
• Remove the shanks, keep them warm and reduce the sauce if needed.

Start the risotto

• Soften a finely chopped onion in butter in a saucepan.
• Add the rice and toast it until the grains are translucent at the edges.
• Deglaze with a splash of white wine and let it evaporate.

Cook the risotto

• Add the hot stock a ladle at a time, stirring, waiting for each addition to be absorbed.
• Stir in the bloomed saffron with the last ladle of stock.
• Cook until the rice is al dente and creamy.

Mantecare and serve

• Off the heat, beat in the remaining butter and the grated parmesan.
• Mix the chopped parsley with the lemon zest and minced garlic for the gremolata.
• Serve the risotto with the osso buco on top, spoon over the sauce and finish with gremolata.