Ossobuco alla Milanese with saffron risotto

Preparation

1. 1
   Step 1

   Prepare the broth with chicken wings, 6 l of water, carrots, celery, onions, parsley stems, coarse salt, pepper, and bay leaf.

2. 2
   Step 2

   Simmer the broth for 2 hours.

   Timer · 120 min
3. 3
   Step 3

   Dredge 4 veal shanks (400 g each) in buckwheat flour.

4. 4
   Step 4

   Brown the veal shanks in a casserole dish with 80 g of chopped onions and 80 g of extra virgin olive oil.

5. 5
   Step 5

   Deglaze with 50 ml of white wine.

6. 6
   Step 6

   Cover with some of the broth and cook over low heat for 90 minutes.

   Timer · 90 min
7. 7
   Step 7

   Prepare the gremolata by finely chopping the rosemary, 2 cloves of garlic, lemon zest, and parsley.

8. 8
   Step 8

   Fry the sliced garlic in extra virgin olive oil to make the chips.

9. 9
   Step 9

   Toast 320 g of Carnaroli rice with 50 g of chopped onion and 30 g of butter.

10. 10
    Step 10

    Deglaze the rice with 50 ml of white wine.

11. 11
    Step 11

    Gradually add the hot broth and cook for 15 minutes.

    Timer · 15 min
12. 12
    Step 12

    Stir in 0.5 g of saffron dissolved in 200 ml of hot water towards the end of cooking.

13. 13
    Step 13

    Finish the risotto off the heat by stirring in 35 g of butter and 45 g of Grana Padano PDO.

14. 14
    Step 14

    Serve the ossobuco over the risotto, garnishing with the gremolata and garlic chips.