How to make
Start by preparing the veal shanks: lightly flour them on both sides. Heat a non-stick pan, add a little oil and fry the veal shanks on both sides.
It is very important not to burn them, so adjust the heat well. Add salt, pepper and a glass of white wine and cook until it evaporates.
When the wine has evaporated, add the vegetable broth until the veal shanks are covered. Cover the pan with a lid and let it cook for an hour and a half. This slow cooking will make the shanks soft and juicy.
While the veal shanks are cooking, prepare the risotto Milanese.
In a pan, fry the chopped onion with 2 tbsp (30 ml) of oil. When the onion turns golden, add the rice and fry for a few minutes. Add from the broth a little at a time, stirring constantly to prevent the risotto from sticking. Do not forget to pour the broth only when the previous one is completely absorbed by the rice.
When the rice is cooked, turn off the heat and add the grated parmesan cheese and the remaining oil. Mix well until you get a creamy consistency.
Serve the risotto in deep plates, putting the risotto on one side of the plate and a piece of ossobuco (veal shank) on top, sprinkling some of the sauce and grated lemon zest.
This final touch will add freshness and vibrancy to your dish. Serve the Ossobuco alla Milanese hot.
