TIP
To make things easier, prepare a vegetable broth to use for both the risotto and the osso buco. Alternatively, you can use a good meat broth for both.

FOR THE BROTH
In a large pot, bring the water, vegetables, and herbs to a boil. Let it simmer for about 30 minutes. When it’s ready, keep it on low heat so the broth stays hot for both preparations.

OSSO BUCO:
Meanwhile, prepare the osso buco. Make small cuts along the tough outer edge to prevent the meat from curling as it cooks. Once trimmed, dredge the pieces in flour.

In a large pot, melt the butter. When hot, brown the meat on all sides. Once browned, add 1/4 cup of white wine and let it cook until the wine evaporates.

SAFFRON RISOTTO
In a deep pan, melt a small amount of butter and sauté the finely chopped onion.

When the onion is soft, after a couple of minutes, add the rice and toast it for 5 minutes, stirring with a wooden spoon.

After toasting, add a couple of ladles of broth and stir the rice. Continue cooking, stirring and adding broth one ladle at a time, letting each addition absorb before adding more.

After 10-12 minutes, dissolve the saffron threads in a small bowl with a bit of broth and add it to the risotto. Continue cooking. After another 6-7 minutes, add half a ladle of broth and turn off the heat. Add the softened butter and Parmesan cheese, and stir until creamy. Check for salt.

When the osso buco is ready, turn off the heat. The meat should be very tender with a rich, velvety sauce.

PREPARE THE GREMOLATA
Finely chop the parsley, lemon zest, and 1/2 clove of garlic, and sprinkle over the meat.

Gremolata is also delicious on rabbit or chicken.