Osso buco alla Milanese with risotto alla Milanese and gremolata

Peel the carrots and chop two medium carrots, one medium onion and two stalks of celery into bite-size pieces for the mirepoix.

Heavily season the flour with kosher salt and freshly ground pepper and coat six veal shanks liberally on both sides, patting it into the meat.

Tie each shank with butcher's twine to hold it together.

Heat grapeseed oil in a large Dutch oven over medium-high until shimmering and sear the shanks in two batches, three to five minutes a side, without crowding -- crowding lets steam build up and prevents the crust forming.

Add the mirepoix to the sizzling fat and fond and sauté about five minutes until softening and browning.

Add one to two tablespoons of tomato paste and six whole crushed cloves of garlic and sauté another minute until fragrant.

Deglaze with about two and a half cups of dry white wine, scraping up everything off the bottom.

Add a couple of sprigs each of rosemary and thyme, two cups of beef stock and two dried bay leaves.

Crush a 28 ounce can of San Marzano tomatoes by hand into the braising liquid, bring to a simmer over medium-high and nestle in the shanks, plus a few extra marrow bones.

Bring to a rolling simmer, partially cover and braise in a 325F oven for two to three hours.

Finely mince one small onion; hold four cups of chicken broth with a pinch of saffron at a bare simmer in a small saucepan.

Melt about three tablespoons of butter in a larger saucepan over medium-high until foaming and sweat the minced onion one to two minutes until translucent.

Add two cups of arborio rice and toast it one to two minutes until the edges turn translucent.

Add one cup of dry white wine and cook two to three minutes until the alcohol is cooked off.

Add the saffron broth one or two ladlefuls at a time over medium heat, stirring until a spoon dragged across the bottom leaves a trail, until three to three and a half cups have gone in and the rice is creamy and tender but slightly al dente.

Off the heat, stir in a ton of freshly grated Parmigiano Reggiano and another two to three tablespoons of unsalted butter.

Take the osso buco out about ten minutes before the rice is done and let it cool ten minutes, until a paring knife pierces the shanks easily.

Scoop the marrow out of the extra bones, chop it almost to a paste, fold it into the risotto and season with kosher salt and freshly ground pepper.

Mix a gremolata of finely chopped parsley, grated lemon zest and grated garlic.

Lay down a bed of risotto, set a veal shank over it with the string removed, ladle over braising liquid and aromatic vegetables, and garnish with gremolata.

For a better sauce, remove the meat, strain the braising liquid into a medium saucepan pressing on the solids, cool a few minutes, skim the fat and reduce about 30 minutes until thick and syrupy.