Osso Buco Stew with Saffron Risotto

**Osso Buco:** Preheat oven to 325°F (160°C). Season veal shanks generously with salt and pepper. Dredge in flour, shaking off excess.

Heat 2 tablespoons of olive oil in a large Dutch oven or braising pan over medium-high heat. Sear veal shanks on all sides until browned (about 3-4 minutes per side). Remove shanks from the pan and set aside.

Add the remaining 1 tablespoon of olive oil to the pan. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.

Pour in white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes.

Add diced tomatoes, vegetable broth, bay leaf, and thyme sprigs to the pan. Bring to a simmer.

Return the seared veal shanks to the pan, ensuring they are mostly submerged in the liquid. Cover the Dutch oven and transfer to the preheated oven.

Braise for 2.5-3 hours, or until the veal is very tender and easily pulls away from the bone. Check periodically and add more broth if needed to keep the shanks mostly covered.

Remove from the oven and let rest for 10 minutes before serving. Remove the bay leaf and thyme sprigs.

**Saffron Risotto:** While the Osso Buco is braising, prepare the risotto about 30 minutes before the veal is finished. In a medium saucepan, heat the vegetable broth and keep it at a gentle simmer. Stir in the saffron threads to infuse the broth with color and flavor.

In a large saucepan over medium heat, melt 1 tablespoon of butter. Add the Arborio rice and toast for 2-3 minutes, stirring constantly, until lightly translucent.

Begin adding the warm saffron-infused vegetable broth, one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next.

Continue adding broth and stirring until the rice is creamy and al dente, about 20-25 minutes. Be patient and stir frequently to prevent sticking.

Once the risotto is cooked, remove from heat. Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese until melted and creamy.

**To Serve:** Spoon saffron risotto onto plates. Top with a braised veal shank. Garnish with lemon zest and gremolata (if using). Serve immediately with extra Parmesan cheese.