Ossobuco alla milanese is one of the most popular dishes from the Italian region of Lombardy. It is a flavorful and hearty dish that features cross-cut veal shanks braised with vegetables, white wine, and bone marrow. The dish is traditionally served with risotto alla milanese, which is infused with saffron to give it a beautiful golden color and a distinctive flavor. In this article, we will provide you with the perfect recipe for preparing this classic Italian dish.

Ingredients for the ossobuco:
• 4 veal shanks (1.5 inches thick)
• 1 cup flour
• 1 tablespoon salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 celery stalks, finely chopped
• 2 medium-sized carrots, finely chopped
• 1 tablespoon tomato paste
• 1 cup white wine
• 1 cup beef broth
• 4 tablespoons unsalted butter
• 4 pieces of bone marrow
• Salt and black pepper to taste

Ingredients for the risotto alla milanese:
• 1 cup arborio rice
• 4 cups chicken or beef broth
• 1 tablespoon unsalted butter
• 1 onion, finely chopped
• 1 cup grated Parmesan cheese
• 1/2 teaspoon saffron threads
• Salt and black pepper to taste

Instructions for the ossobuco:
1. Season the veal shanks with salt and black pepper.
2. Dredge the shanks in a mixture of flour, salt, and black pepper.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Brown the veal shanks on both sides, about 3-4 minutes per side.
5. Remove the shanks from the skillet.
6. In the same skillet, sauté the onion, garlic, celery, and carrots for 5-7 minutes until softened.
7. Add the tomato paste and cook for another 2-3 minutes.
8. Pour in the white wine and beef broth, and stir to combine.
9. Return the veal shanks to the skillet, making sure they are submerged in the liquid.
10. Cover the skillet and simmer for 2-3 hours until the meat is tender and falls off the bone.
11. In a separate skillet, melt the butter and fry the bone marrow until golden brown.
12. Serve the ossobuco hot, topped with the bone marrow, and accompanied by risotto alla milanese.

Instructions for the risotto alla milanese:
1. In a small bowl, steep the saffron threads in 1 tablespoon of hot water for 10-15 minutes.
2. In a medium-sized pot, simmer the chicken or beef broth over low heat.
3. In a large skillet, melt the butter over medium heat.
4. Add the onion and sauté for 3-4 minutes until translucent.
5. Add the arborio rice and stir to coat the grains with the butter.
6. Pour in 1 cup of the hot broth and stir constantly until the liquid is absorbed.
7. Continue adding the broth in 1-cup increments, stirring constantly, until the rice is cooked al dente.
8. Add the saffron and its liquid to the risotto, and stir to combine.
9. Add the grated Parmesan cheese and stir to melt and incorporate.
10. Season with salt and black pepper to taste.
11. Serve the risotto hot, accompanied by the ossobuco alla milanese.

In conclusion, ossobuco alla milanese is a delicious and comforting dish that is perfect for special occasions or weekend dinners. By using the perfect recipe outlined in this article, you can easily make this classic Italian dish at home and impress your guests with your culinary skills. So, go ahead and try this recipe today!

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