Season the veal shanks with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add veal shanks and brown on all sides, about 10 minutes. Remove and set aside.

Sauté Vegetables

In the same pot, add carrots, celery, onion, and garlic. Sauté until softened, about 5 minutes.

Deglaze

Add the white wine and scrape the bottom of the pot to deglaze. Let it boil for a minute.

Braise

Return the veal shanks to the pot and add beef broth, bay leaves, and thyme. Bring to a simmer, cover, and cook on low heat for 2 hours, or until the meat is tender.

Risotto Preparation

Sauté Onion

In a separate saucepan, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent.

Cook Rice

Add Arborio rice and stir for a couple of minutes. Pour in the white wine and let it absorb. Gradually add beef broth, one ladle at a time, stirring continuously until absorbed.

Finish Risotto

Once the rice is creamy and al dente, stir in the butter, grated Parmigiano Reggiano, salt, and pepper.

Sautéed Broccoli Rabe Preparation

Sauté Broccoli Rabe

In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add broccoli rabe and red pepper flakes, and sauté until tender, about 5-7 minutes. Season with salt.