Remove the veal from the fridge half an hour before starting to prepare it and bring to room temperature. Snip the edges of the veal slices. Peel the carrots and slice into strips. Wash and trim the celery and leek and cut into pieces. Peel the garlic and the onions and dice. Skin the tomatoes, remove the stalks and seeds and dice.
Heat the oil in a casserole. Fry the ossobuco on both sides on a high heat and season with pepper and, if desired, salt. Add the onions, carrots, celery and leek to the casserole and braise for a few minutes. Add the wine. Pre-heat the oven to 180°C (356°F). Prepare the risotto according to the instructions and enhance with saffron for flavour and its beautiful yellow colour.
Pour the stock over the ossobuco and add the tomatoes. Place the casserole in the lower third of the pre-heated oven and braise the ossobuco for about 90 minutes. Wash the parsley, remove the leaves and chop finely. Just before the end of the cooking time, add the parsley, garlic and grated lemon rind to the casserole. Season to taste with pepper, and salt if you wish. Puree the vegetable mixture to form a thick sauce and serve separately.