Osso Buco with Risotto alla Milanese - Ingredients

• 3/4 cup unbleached all-purpose flour
• Salt and freshly ground pepper, to taste
• 6 veal shanks, about 6 lb. total, cut crosswise 1 inch thick
• 3/4 cup extra-virgin olive oil
• 1 yellow onion, coarsely chopped, plus 1⁄2 cup finely chopped onion
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1 1/2 cups dry red wine
• 11 cups meat stock
• 3 cups Arborio or Carnaroli rice
• 1 cup dry white wine
• 2 pinches of saffron threads soaked in 1⁄4 cup warm meat stock
• 4 Tbs. (1/2 stick) unsalted butter
• 1 cup grated Parmigiano-Reggiano cheese

• 1⁄2 cup minced fresh flat-leaf parsley
• Finely grated zest of 1 lemon
• 2 garlic cloves, minced