| Ingredients | Weight | Measure |
| Pork: | | |
| Leg of pork, inside or outside muscle | 20 oz | |
| Virgin olive oil | | as needed |
| Pancetta, finely diced | 1 oz | |
| Large leek, cleaned and chopped finely | | 1 |
| Celery, diced | | 3 stalks |
| Seasoned flour | | as needed |
| Thyme sprigs | | 3-4 |
| White wine | | 1-1 1/2 cups |
| Rich pork, chicken or veal stock | | 2 1/2 cups |
| Salt and freshly ground pepper | | to taste |
| Gremolata: | | |
| Lemon zest, finely grated | | 2 lemons |
| Leaves from flat leaf parsley | | 1/2 bunch |
| Garlic | | 2 cloves |
| Saffron Risotto: | | |
| Chicken stock | | 5 cups |
| Extra virgin olive oil | | 3 Tbsp |
| Butter | | 4 Tbsp |
| Onion | | 1 medium |
| Garlic clove, chopped | | 1 clove |
| Arborio rice | | 11/2 cups |
| Powdered saffron | | 1-1 1/2 tsp |
| Salt and fresh white pepper | | to taste |
| For Pork: |
| Preheat the oven to 350°F Heat a little olive oil in a pan just large enough to hold the pork. Sauté the pancetta for 3-4 minutes. Add the leek and celery and cook slowly until soft but not colored. Set aside. Dredge the pork in seasoned flour. Heat some olive oil in the same pan and brown on all sides. Place the leek-pancetta mixture under the pork; add the thyme, white wine, stock, salt and pepper. Cover and roast to about 150°F Remove and let rest with the cover ajar. Meanwhile make the gremolata and risotto. |
| For Gremolata: |
| Put all the gremolata ingredients in a food processor and process until medium fine. Refrigerate. |
| For Risotto: |
| Heat the stock. Add the olive oil and half the butter to a two-quart saucepan.Toss in the onion and garlic and cook until translucent. Add the rice and stir for 2-3 minutes. Over medium heat, add the simmering stock in small amounts, stirring constantly as it bubbles to prevent sticking. As the stock is slowly absorbed by the rice, add 1 tsp powdered saffron; stir. Add the remaining butter and stir. Season with salt and pepper. |
| Serving Suggestion: |
| Sprinkle 1 tsp of gremolata on the osso buco and bring back to a simmer for 2 minutes. Place a little of the risotto on each of four plates. Slice the pork and fan over the risotto. Spoon some sauce over the meat, sprinkle with a little more gremolata and serve. |
| Chef Tip: |
| After browning the pork, rub with 1/2 tsp saffron powder for extra flavor. |
