Osso Buco with Saffron Risotto

Ingredients

Quantities are for one portion.

• 1celery stalk, finely diced
• 250 gveal shank (osso buco)
• 15 mlolive oil
• 300 mlbeef stock
• salt and pepper to taste
• 1onion, finely diced
• 100 gcanned diced tomatoes
• 10 gbutter
• 1 pinchsaffron threads
• 1carrot, finely diced
• 70 garborio rice

Method

1. Season the veal shank well. Heat the olive oil in a heavy pot and sear the meat until browned. Remove and set aside.
2. Sauté half of the diced onion, along with the carrot and celery, in the pot until soft. Add the diced tomatoes and half the beef stock.
3. Return the veal shank to the pot. Cover and simmer slowly until the meat is falling off the bone.
4. Shortly before the veal is ready, steep the saffron in a little warm water.
5. In a separate pan, melt the butter and gently cook the remaining diced onion. Toast the arborio rice briefly.
6. Slowly add the remaining hot beef stock to the rice a ladle at a time, stirring constantly. Stir in the saffron water towards the end to color the rice a brilliant yellow.
7. Serve the vibrant saffron risotto topped with the tender braised veal shank and its sauce.