Osso Bucco with Risotto Milanese

Ingredients
Sauce
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Shallot, chopped 200.0 g
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Carrot, cut in brunoise (cubes) 150.0 g
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Garlic, finely chopped 5.0 clove
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White Wine 100.0 ml
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Fresh Herbs (Thyme and Rosemary), chopped
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Bay Leaf
Making Osso Bucco
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Veal Shanks 10.0 pc
Preparing Vegetables
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Small Tomatoes (different types)
How to Make Risotto Milanese
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Arborio Rice 300.0 g
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Shallot, finely chopped 80.0 g
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Olive Oil 50.0 ml
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Vegetable Bouillon 1.2 l
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Parmesan Cheese, grated 80.0 g
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Saffron Threads 0.5 g
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Butter 50.0 g
Preparing Gremolata
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Parsley 100.0 g
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Garlic 2.0 clove
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Lemon (zest) 2.0 pc