Risotto al Salto with Ossobuco

Method

1. Heat a pan with a little olive oil and add a bit of guanciale (cured pork cheek).
2. Dust the veal shank with flour and add it to the pan to brown on all sides.
3. Add a clove of garlic and deglaze with white wine.
4. Add chopped onion, then celery and carrot.
5. Add a piece of lemon peel and a little more guanciale.
6. Add a knob of butter and continue browning, being careful not to burn.
7. Add broth (beef or veal).
8. Add tomato concentrate and tomato passata.
9. Season with pepper, add rosemary and sage.
10. Stir everything, then place the meat in the center and add more broth.
11. Let it simmer until the liquid reduces, about 1.5 hours or more, adding more broth as needed.
12. Meanwhile, prepare the risotto al salto: in another pan, heat a little olive oil and a piece of lard (remove the lard after it flavors the oil).
13. Add the leftover saffron risotto with peas. Press it down with a spoon to form a flat cake.
14. Toast the risotto cake on one side until golden and crispy, then flip (it's okay if it breaks). Toast the other side.
15. Once the ossobuco is tender, plate a piece of the meat and the bone with marrow.
16. Spoon some of the cooking sauce over the meat and bone.
17. Garnish with fresh lemon zest, chopped parsley, a grind of black pepper, and a sprig of rosemary.
18. Serve immediately.