Heat 50g / 2 oz butter with half the oil in a large saucepan and add the pieces of veal. Brown
lightly on both sides, then transfer to a plate. Add half the onion and garlic and cook gently for
about 10 minutes until the onion is just golden.
Return the veal to the saucepan along with the white wine, tomatoes and tomato puree. Season
lightly with salt and pepper, cover and bring to a gentle simmer. Cook very gently for 1 hour.
Uncover and cook for a further 30 minutes until the meat is cooked and the sauce is reduced and
thickened. Season to taste. Mix together the remaining garlic, parsley and lemon rind and
Meanwhile, slowly melt the remaining butter and oil in a large deep-sided frying pan. Add the
remaining onion and cook gently for 5-7 minutes until just brown. Add the saffron and stir for a
few seconds, then add the rice. Cook for a further minute until the rice is well coated in oil and
Begin adding the stock a ladleful at a time, stirring well after each addition of stock and
waiting until it is absorbed before adding the next. Continue in this way until all the stock is
used. Remove from the heat and stir in the grated Parmesan cheese and seasoning. Spoon a little of
the saffron risotto on to each of 4 serving plates. Top with the ossobuco and sauce and sprinkle
over the reserved garlic and parsley mixture. Serve immediately.