Osso Buco + Risotto Milanese

 Tie the shanks with twine. This will keep its shape and attach it to bone while cooking. Salt and pepper all sides, coat in flour. Sear till golden brown in deep pan.

 Remove shanks. Add more oil and add mirepoix and garlic. Saute until soft. Add white wine and reduce 80% of its volume. Add tomato paste and mix.

 Return shanks back, cover with stock and bring to simmer. Add thyme and rosemary, cover with parchment and lid. Transfer to 350F oven for 2.5 hours.

 After time, remove shanks carefully. Strain liquid into different pot and reduce till thick. Return the shanks back in and rewarm and baste.

Plate risotto first and put veal shank on top. Pour gremolata over dish and serve. Enjoy!

Mix the parsley, lemon zest, garlic, olive oil, salt, in mixing bowl.

Add the rice and toast till translucent. Add a ladle of chicken stock. 

Slowly add stock one ladle at a time, until al dente, about 15 mins. 

Turn off heat, and add butter and cheese. Mix and let sit. 