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.

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