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1
Season the veal shanks with the garlic, lemon zest, 1 tablespoon thyme, and rosemary.
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2
Cover, and refrigerate overnight.
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3
Take the veal shanks out of the refrigerator an hour before cooking, to bring them to room temperature.
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4
After 30 minutes, season the shanks on all sides with 3 tablespoons salt and 2 teaspoons pepper.
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5
Reserve the garlic and any excess herbs.
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6
Preheat the oven to 325F.
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7
Heat a large saute pan over high heat for 3 minutes.
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8
Pour in the olive oil and wait a minute or two, until the pan is very hot, almost smoking.
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9
Place the shanks in the pot, and sear until caramelized and nicely browned on all sides.
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10
Depending on the size of your pan, you will probably have to sear the meat in batches.
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11
(Do not crowd the meat or get lazy or rushed with this step.
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12
Its very important that the meat sear to a deep golden brown on all sides; this will take a good 15 to 20 minutes.)
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13
When the shanks are nicely browned, transfer them to a braising pan.
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14
They should sit flat, bones standing up, in one layer.
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15
Turn the heat down to medium, and add the onion, carrot, celery, sage sprigs, and reserved garlic and herbs.
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16
Stir with a wooden spoon to scrape up all the crusty bits in the pan.
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17
Cook 6 to 8 minutes, until the vegetables just begin to caramelize.
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18
Stir in the tomatoes and cook a few more minutes.
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19
Add the vermouth, turn the heat to high, and reduce the liquid by half.
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20
Add the stock and bring to a boil.
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21
Pour the liquid over the shanks, scraping any of the vegetables that fall on the meat back into the liquid.
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22
The stock mixture should almost cover the shanks (if not, add a little more stock or water).
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23
Tuck the parsley sprigs in the broth around the shanks.
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24
Cover tightly with aluminum foil and a tight-fitting lid if you have one.
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25
Braise in the oven about 3 hours.
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26
To check the meat for doneness, carefully remove the lid and foil (watch out for the hot steam), and pierce one of the shanks with a paring knife.
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27
When the meat is done, it will yield easily.
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28
Taste a piece if you are not sure.
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29
Turn the oven up to 400F.
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30
Carefully transfer the veal shanks to a baking sheet and return them to the oven to brown 10 to 15 minutes.
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31
Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices.
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32
Skim the fat from the braising juices.
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33
If necessary, reduce the broth over medium-high heat about 5 minutes, to thicken slightly.
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34
Taste for seasoning.
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35
Heat a large saute pan over medium heat for 1 minute.
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36
Add the butter, and when it foams, add the peas.
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37
Turn the heat down to low, and saute the peas gently about 3 minutes, shaking the pan a few times.
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38
Add the shallots, 1 teaspoon thyme, 1 teaspoon salt, and 1/4 teaspoon pepper.
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39
Stir to combine, and cook a few minutes, until the shallots are soft and translucent.
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40
Add 1/2 cup water and turn the heat up to medium.
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41
Cook a minute or so, until the peas are just tender.
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42
Turn off the heat and toss in the pea shoots.
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43
Arrange the veal shanks on a large warm platter.
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44
Ladle lots of the braising juices over the meat.
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45
Spoon the saute of peas and pea shoots on top.
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46
Serve a bowl of saffron risotto and the remaining braising juices on the side.
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47
Toast the saffron threads in a small pan over medium heat, just until they dry and become brittle.
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48
Pound the saffron in a mortar to a fine powder.
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49
Add half the butter, and use a rubber spatula to incorporate it.
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50
Bring the chicken stock and 3 1/2 cups water to a boil over high heat.
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51
Turn off the heat.
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52
Meanwhile, heat a medium heavy-bottomed pot over medium-high heat for 2 minutes.
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53
Swirl in the saffron butter, and when it foams, add the onion, thyme, chile, 1/2 teaspoon salt, and a few grindings of black pepper.
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54
Saute about 5 minutes, stirring often, until the onion is translucent.
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55
Stir in the rice and 1 1/2 teaspoons salt.
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56
Cook about 2 minutes, stirring continuously, until the rice just begins to toast and the grains of rice have a white dot at their center.
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57
Pour in the white wine, and once it has evaporated, quickly add 1 cup of the hot stock and stir continuously.
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58
When the stock is completely absorbed, begin adding the liquid in 1 cup batches, stirring all the time, with a wooden spoon, back and forth in a rhythmic motion.
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59
Wait for each batch of liquid to be absorbed before adding the next.
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60
The rice should be bubbling and quickly absorbing the liquid.
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61
After about 15 minutes, taste the rice for tenderness.
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62
It should be slightly but not too al dente.
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63
The risotto may need more liquid and more time, so keep cooking until its done.
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64
It should be neither soupy nor dry; each grain of rice should be coated in a flavorful starchy sauce.
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65
When the rice is almost done, turn off the heat.
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66
Let the risotto rest for a minute or two, then quickly stir in the remaining 2 tablespoons butter and the parsley (and Parmigiano-Reggiano if you are using it).
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67
Taste for seasoning.
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68
The rice will keep absorbing liquid, so add a little more stock if it seems dry.
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69
Spoon the risotto into a serving bowl.
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70
You can braise the veal shanks a day or two ahead of time; just remember they need to marinate a full day beforehand.
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71
Bring the cooked meat to room temperature and then gently reheat it, covered, in the broth.
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72
Start the risotto after you take the veal out of the oven the first time (or after you have reheated it) and strain the braising juices.
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73
After the risotto has been cooking about 10 minutes, put the shanks in the oven to brown.
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74
Recruit a friend to help you by preparing the saute of peas and pea shoots while you finish the risotto.
