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1
In a large shallow platter, season flour with salt and pepper.
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2
Dredge the veal shanks in the mixture and tap off any excess.
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3
In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter.
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4
Sear the shanks on all sides, turn bones on sides to hold in marrow.
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5
Add more oil and butter if needed.
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6
Remove the browned veal shanks and set aside.
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7
Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened.
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8
Season with salt and pepper.
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9
Raise the heat to high, add the wine and deglaze the pan.
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10
Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil.
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11
Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender.
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12
Baste the meat a few times during cooking.
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13
Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
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14
For gremolata: combine all ingredients together in a small bowl.
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15
Strew the gremolata over the osso buco before serving.
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16
Serve osso buco with Saffron Risotto.
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17
In a saucepan, bring chicken broth to a simmer.
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18
Keep warm over low heat.
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19
In a large saute pan, melt butter over medium heat.
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20
Add oil and rice and cook for 2 minutes, stirring to coat each grain.
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21
When rice begins to make a crackling sound, add saffron threads.
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22
Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid.
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23
Add the remaining broth, 1 cup at a time.
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24
Continue to stir, allowing the rice to absorb each addition of broth before adding more.
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25
Test the rice for doneness, it should be al dente but creamy.
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26
Remove risotto from heat, add grated cheese, salt and pepper.
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27
Serve at once with Osso Buco Milanese.
