In a large Dutch oven, heat olive oil over medium-high heat. Add the veal shanks and brown them on all sides for about 4-5 minutes per side. Remove the veal and set aside.

Sauté the Vegetables

In the same pot, add onion, carrot, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Add Tomato Paste

Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

Deglaze with Wine

Pour in the white wine, scraping the bottom of the pot to release any browned bits. Bring to a boil and let it reduce for about 5 minutes.

Combine with Broth and Herbs

Add beef broth, bay leaves, and thyme to the pot. Return the veal shanks to the pot, ensuring they are submerged in the liquid.

Braise the Meat

Cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2 to 2.5 hours, or until the meat is tender and falling off the bone.

Parmesan Risotto alla Milanese

Prepare the Broth

In a saucepan, heat the chicken broth and keep it warm over low heat.

Sauté Shallots and Garlic

In a large skillet, heat olive oil over medium heat. Add shallots and garlic, and sauté until translucent, about 3-4 minutes.

Toast the Rice

Add Arborio rice to the skillet and cook, stirring, for 1-2 minutes until the rice is lightly toasted.

Add Saffron

Stir in the saffron threads and mix to combine.

Incorporate Broth Gradually

Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

Finish with Cheese and Butter

Remove from heat, stir in Parmesan cheese and butter, and season with salt and black pepper to taste.