Shank Osso Buco with Gremolata and Saffron Risotto

Ingredients

• 4 Finnsheep lamb shanks, flour-dusted
• 1 onion, 1 carrot, 1 celery stalk, finely diced
• 1 cup dry white wine
• 2 cups chicken stock
• 1 strip of orange zest, 1 bay leaf
• Gremolata: ½ cup parsley, zest of 1 lemon, 1 garlic clove, all minced fine
• Risotto: 1½ cups arborio rice, a pinch of saffron, 5 cups hot stock, butter, parmesan

Method

1. 1

   Brown the floured shanks, then braise with the vegetables, white wine, stock, orange zest, and bay at 325°F for about 2½ hours until the meat nearly falls from the bone.

2. 2

   With 30 minutes to go, start the risotto: toast the rice, add saffron, and ladle in hot stock a cup at a time, stirring, until creamy and just tender, about 20 minutes. Finish with butter and parmesan.

3. 3

   Reduce the braising liquid to a glaze and strain.

4. 4

   Plate a spoonful of risotto, set a shank upright on it, spoon over the glaze, and shower with gremolata — the raw lemon-garlic brightness is what lifts the whole dish.