Exotic Spiced Ossobuco with Milanese Risotto - Donatella Arpaia | Restaurateur & TV Chef | Recipes &

Ingredients

• 4 veal shanks
• 4 tbsp. olive oil
• ¼ cup all purpose flour
• 1 tbsp. chopped fresh thyme
• 1 tbsp. chopped fresh rosemary
• ¼ teaspoon cumin
• ¼ teaspoon coriander
• ¼ teaspoon cinnamon
• 2 star anise
• 1 cup red wine
• 4 cups chicken broth
• 2 tbsp. unsalted butter
• 1 medium onion, minced
• 2 medium carrots, minced
• 2 stalks celery , minced
• 2 tbsp. chopped parsley
• 2 garlic cloves, minced
• Zest of 1 lemon
• 6 cups homemade or low-sodium chicken stock or broth
• ½ teaspoon roughly chopped saffron threads
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, very finely chopped
• 2 cups Arborio or Carnaroli rice
• ½ cup dry white wine
• Kosher salt
• freshly ground black pepper
• ½ cup grated Parmigiano-Reggiano, plus extra for serving
• Edible gold leaf (see below)
• Very tender small sprigs of fresh lemon thyme, preferably with flowers, for garnish.