Lamb Ossobuco & Saffron Risotto

1. Cook the Broccolini

Trim the ends of the broccolini and rinse under cold water. Heat canola oil in a skillet over medium heat. Add the broccolini and sauté for 3-5 minutes until tender-crisp. Season with kosher salt and ground black pepper.

2. For the Saffron Risotto

Finely chop the peeled garlic and yellow onion. In a large pan, melt the unsalted butter over medium heat. Add the garlic and onion, cooking until soft and translucent. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted. Pour in the white wine and let it simmer until mostly absorbed. Gradually add the water, one ladle at a time, stirring continuously until the liquid is absorbed and the rice is creamy and tender. Stir in the chicken base and saffron. Finish by stirring in the grated Parmesan cheese.

3. Gremolata Sauce

Finely chop the Italian parsley and garlic. Combine the parsley, lemon zest, and garlic in a small bowl.

4. Lamb Ossobuco

Finely chop the yellow onion, celery, carrot, and peeled garlic. Dice the plum tomato. Preheat the oven to 325°F (165°C). In a large oven-safe pot, heat canola oil over medium-high heat. Season the lamb leg with kosher salt and ground black pepper. Brown the lamb on all sides, then remove from the pot. Add the onion, celery, carrot, and garlic to the pot, cooking until softened. Stir in the plum tomato and fresh thyme. Return the lamb to the pot, pour in the white wine, and bring to a simmer. Cover the pot and transfer to the preheated oven. Cook for 2-3 hours until the lamb is tender and falling apart.

5. Platting

Place a serving of saffron risotto on each plate. Top with a portion of lamb ossobuco. Add a side of cooked broccolini. Spoon the gremolata sauce over the lamb.