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1
Preheat the oven to 350u00b0F. Dust veal shanks in flour. Heat 2 tbsp olive oil in large skillet on medium heat. Cook veal until golden on each side. Drain on paper towels.
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2
Heat remaining 4 tbsp olive oil in a large saucepan on medium heat. Cook onion and whole garlic cloves until onion is soft. Add carrots, celery, bay leaves and thyme leaves; cook for 3 mins, or until vegetables are tender.
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3
Add wine; simmer for 5 mins. Stir in tomato paste until well combined. Add diced tomatoes and 1 cup water. Cover; simmer for 10 mins. Season to taste.
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4
Scatter butter over bottom of a large baking dish. Top with large single layer of veal. Pour sauce over and add enough water to almost cover veal. Cover dish tightly with foil. Bake for 1 1/2 hours or until meat is tender.
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5
For the gremolata, combine parsley, chopped garlic, lemon peel and juice, and olive oil in a medium bowl. Cover and refrigerate until required.
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6
For the saffron risotto, soak saffron in 2 tbsp boiling water in saucepan for 10 mins. Add stock and bring to a boil. Reduce heat to low and keep hot. Heat 1 tbsp of the butter and oil in a large, heavy-bottomed saucepan on medium-high heat. Cook onion, stirring, until soft. Add garlic and rice; stir until rice is coated in butter mixture.
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7
Add wine; cook, uncovered, until liquid has evaporated. Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
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8
When almost all the liquid is absorbed and rice is just tender, remove from heat. Stir in Parmesan cheese, remaining 2 tbsp butter and salt and pepper to taste. Serve osso buco on a bed of saffron risotto and top with gremolata.
