Ossobuco alla Milanese

• 4 slices of veal shank (ossobuco), 3-4 cm thick, about 2 kg total
• 1 ½ teaspoons (12g) salt
• 1/3 teaspoon black pepper
• 1 cup (150g) all-purpose flour
• 4 tablespoons (40ml) olive oil
• 2 tablespoons (40g) butter
• 1 large (150g) onion, finely chopped
• 2 (300g) carrots, finely chopped
• 2 stalks (150g) celery, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup (250ml) dry white wine
• 1 tablespoon (25g) tomato paste
• 2-3 (1/2 kg) ripe tomatoes, grated
• 1 beef or chicken stock cube dissolved in 500 ml hot water
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon dried basil

For the Gremolata

• 1 lemon, zest
• 2 cloves garlic
• 4 tablespoons (15g) finely chopped parsley

For the Risotto alla Milanese

• 4 tablespoons (80g) butter
• 1 small (100g) dry onion, finely chopped
• 1 ½ cups (300g) Arborio or Carnaroli rice
• ½ cup dry white wine
• 1 chicken stock cube dissolved in 4 cups (1 liter) hot water
• ½ teaspoon saffron threads
• ½ teaspoon salt
• ½ cup (50g) grated Parmesan cheese

For the veal:

1. Season the shanks with salt and pepper. Place the flour on a plate. Dredge the shanks in the flour, shaking off any excess. Heat the olive oil and butter in a wide pot and brown the meat on all sides until golden. Remove the meat and set aside.
2. In the same pot, sauté the onion, carrot, celery, and garlic for 5-7 minutes until softened. Pour in the wine and let the alcohol evaporate. Return the meat to the pot and add the tomatoes, stock, bay leaves, thyme, the rest of the salt, and the rest of the pepper.
3. Cover the pot, lower the heat, and simmer for 1 ½ -2 hours, or until the meat is tender and easily separates from the bone.

For the Gremolata:

4. In a bowl, mix all the ingredients.
5. Sprinkle the ossobuco with the gremolata just before serving for freshness and a burst of flavor.

For the Risotto alla Milanese:

6. In a saucepan, melt 2 tablespoons of butter and sauté the onion until soft. Add the rice and stir well to coat it with the butter's flavor. Pour in the dry white wine and stir until the alcohol evaporates. Add the tomato paste and stir it into the bottom of the pan. Dissolve the saffron in a little stock and add it to the rice.
7. Add the stock one ladleful at a time, waiting for all the liquid to be absorbed before adding more, stirring constantly, until the rice is cooked (about 18-20 minutes). Add the salt, Parmesan cheese, and the remaining butter.
8. Stir and serve immediately. Place the risotto on the base of the plate, top with the ossobuco, and sprinkle with the gremolata.