Ossobuco with Saffron Risotto

Cut the vegetables very finely and put them to one side. Mix the flour with salt and pepper and flour the ossobuco on both sides. Then melt a third of the butter in a pan and fry the meat on both sides.

After both sides are seared, put the meat aside and add the vegetables with the remaining butter to the pan. Now cook until it is soft, about 20 minutes.

Let the pan get really hot again and place the meat with the vegetables. Pour in the wine and let it boil. Then pour the broth over it and cook everything on a low temperature for at least two hours. Meanwhile, finely chop the lemon peel. After the meat has become tender, pour the parsley and lemon peel mixture over it and serve!

Cook the onions with the butter in a high saucepan until they are soft and translucent. Add the rice and stir so that the rice is roasted. Now pour the wine over everything and let it boil briefly. Slowly add the stock and keep stirring. At this point, the risotto must be tried many times until it is the right consistency.

When the rice is almost ready, dissolve the saffron in a little water and mix well into the rice. Grate in the Parmesan and season with salt and pepper.