Osso Bucco with Saffron Risotto

Braising. It's probably one of the most flavorful ways to cook any kind of meat. The flavors are always deep and complex. This was my first time using beef shanks, it isn't easy to less common cuts of meat in this area. One of my goals has been to avoid getting into a chicken-groundbeef-porkchop rut, so I've been branching out between this year and last. The carrots were some monsters from my weekly share, everything else was just pantry staples.

Osso Bucco:
4-6 beef shanks
1 tbsp lard or oil
salt
pepper
2 stalks celery, chopped
1 large onion, halved, and sliced
4 large carrots, chopped
2 cloves garlic, sliced
 1 can stewed tomatoes
1 cup red wine
chicken broth

Preheat oven to 325. In a pan with fat or oil, brown meat 4-5 minutes, each side over high heat until brown and seared, working in batches, so as to not over-crowd the pan. Transfer to lidded roasting pan (you could use a crock pot, too) and in the same pan. Cook chopped vegetables with salt and pepper about 5-6 minutes. Add vegetables to roasting pan with meat and tomatoes and de-glaze skillet with wine, add to meat and vegetables. Add enough chicken broth to ensure the meat is 2/3 covered. Cook at least 3 hours or until tender on 325.

Saffron Risotto:
1 cup arborio rice
2 tbsp butter
3 cups water or chicken stock
1 cup Parmesan cheese
2 tbsp heavy cream
salt
pepper
crushed red pepper
1/4 tsp saffron powder or threads

Cook rice with butter over medium heat until translucent. Add liquid 1 cup at a time, stirring almost constantly. When most liquid is absorbed add cheese and adjust seasonings. Add saffron and heavy cream, tasting and adjusting seasonings if necessary. Remove from heat and serve.