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1
For the osso buco: Preheat the oven to 375 degrees F.
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2
Season the pork shanks liberally with salt and pepper.
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3
In an oven-safe large heavy-bottomed pot or Dutch oven, heat the blended oil over medium-high heat to nearly smoking.
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4
Sear the shanks on all sides until deeply caramelized and browned, about 10 minutes.
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5
Remove to a plate and reserve.
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6
Reduce the heat to medium and carefully remove any excess oil from the pot; only about 1 tablespoon is needed.
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7
Cook the carrots, onions, celery, garlic and anchovies over medium heat until the vegetables are translucent and fragrant, about 10 minutes.
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8
Stir in the rosemary, sage and thyme.
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9
Add the canned tomatoes and allow to cook until the tomatoes are a rust color (this draws the sweetness out of the tomatoes), 12 to 15 minutes.
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10
Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm.
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11
Bring the wine to a boil in a small saucepan, then reduce the heat and keep warm.
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12
Return the shanks to the pot and nestle them at the bottom.
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13
Pour the chicken broth and wine over the shanks and vegetables.
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14
Cover with a lid and braise in the oven until fork-tender, about 4 hours.
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15
For the risotto: Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm.
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16
Bring the wine to a boil in a saucepan, then reduce the heat and keep warm.
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17
Heat the oil and 2 tablespoons butter in a pot over medium heat until the butter melts.
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18
Add the onions and cook just until translucent; do not allow the onions to become golden.
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19
Using a wooden spoon, add the arborio rice and toast in the butter, oil and onions for a few minutes.
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20
Add the wine and allow the rice to soak it up and release its creamy starch into the pot.
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21
When the rice is nearly dry, add enough of the warm chicken broth to cover (about 3/4 cup) and cook, stirring, until the rice soaks it up.
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22
Repeat the process of adding broth and stirring as needed until the rice is tender and dry, 20 to 30 minutes.
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23
To finish the risotto, stir in a few pats of cold butter and the Parmigiano.
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24
Spoon the risotto into bowls, top with the osso buco and the braising liquid.
