Ossobuco alla Milanese (Lombardian — Marrow Bone, Gremolata, Saffron Risotto)

Ingredients

• For Ossobuco
• 4 veal shanks (ossobuco), 5–6 cm thick, tied with string
• 60 ml extra-virgin olive oil
• 1 medium carrot, finely diced
• 1 medium celery stalk, finely diced
• 1 medium onion, finely diced
• 200 ml dry white wine (Vermentino or Pinot Grigio)
• 300 ml veal or chicken stock
• 2 canned San Marzano DOP tomatoes, crushed by hand
• 3 fresh bay leaves
• 4 fresh thyme sprigs
• 10 g sea salt
• 5 g black pepper (Tellicherry)
• For Gremolata
• 20 g fresh flat-leaf parsley, finely chopped
• 2 lemons, zest only (finely minced)
• 3 garlic cloves, minced to paste
• For Risotto alla Milanese
• 300 g Carnaroli rice (Piedmont preferred)
• 1 litre chicken or veal stock, held at simmer
• 100 ml dry white wine
• 1 medium onion, finely minced
• 60 g unsalted butter (divided: 30 g + 30 g)
• 0.5 g saffron threads, bloomed in 30 ml warm stock
• 60 ml whole milk
• 80 g Parmigiano Reggiano DOP, finely grated
• 8 g sea salt

Method

1. 1
   Heat olive oil in a heavy braising pot over medium-high heat until smoking; pat veal shanks dry, season with salt and pepper, and sear on cut faces for 3 minutes per side until golden, transfer to plate.
2. 2
   Add diced carrot, celery, and onion to pot; sauté for 5 minutes until softened, then deglaze with white wine, scraping fond, and reduce by half (approximately 3 minutes).
3. 3
   Return veal shanks to pot standing upright, add crushed tomatoes, stock, bay leaves, and thyme; bring to gentle simmer, cover with parchment and lid, and braise at 160°C in oven for 2 hours, turning shanks halfway through.
4. 4
   Combine parsley, lemon zest, and garlic paste in a small bowl for gremolata; set aside until service.
5. 5
   For risotto: heat 30 g butter in a wide, heavy-bottomed pot over medium heat; add minced onion and sauté for 2 minutes until translucent, then add Carnaroli rice and toast for 2 minutes, stirring constantly.
6. 6
   Deglaze with white wine, stirring until absorbed; add saffron and blooming liquid, then begin adding warm stock one ladle at a time (approximately 120 ml), stirring frequently, allowing each addition to be absorbed before adding next; continue for 16–18 minutes until rice is al dente with a slight flow to the risotto.
7. 7
   Remove from heat, fold in remaining 30 g butter, milk, and Parmigiano Reggiano until creamy; season to taste with salt.
8. 8
   Arrange risotto on warm plates, top with one upright ossobuco shank, spoon braising jus around, and finish with a pinch of gremolata on the marrow bone.