Ingredients      Serves 4      4 veal shanks      2 onions, sliced      2 carrots, sliced into rounds      3 tomatoes, peeled and chopped      2 bay leaves      4 cloves garlic      1 bottle red wine      400 grs arborio rice      1 onion, chopped      1 cup dry white wine or vermouth      50 grs butter      2 litres beef broth      5 grs saffron      80 grs grated parmesan cheese      10 grs parsley, chopped      10 grs chives, minced         Directions:      For the Ossobuco:      Place the veal shanks, onions, tomatoes, carrots, garlic, bay leaves, red wine, and salt and pepper in a casserole dish. Cover well      with aluminium foil and place in a medium oven for 1 ½ hours. Uncover. If the meat is not yet tender, recover and return to the      oven until tender.      For the Risotto:      Place the broth in a saucepan and bring to a boil. Remove a cup to soak the saffron. Melt half the butter in a separate pan,      and sauté the onion until translucent. Add the rice, stir, and add the white wine. Raise the heat to high and cook until the alcohol      evaporates and the wine is absorbed. Add the saffron broth along with another cup of the broth, and stir gently and constantly.      Add more broth as the liquid evaporates. Remove from heat when the rice is al dente. Add the remaining butter, parmesan cheese,      salt and pepper.      Presentation:     Place the risotto in wide individual bowls. Ladle some ossobuco juice on one side and top with the veal shanks. Garnish with parsley     and chives, and serve piping hot.