Heat clarified butter in a pan and fry the ossobuco on both sides. Place in a roasting pan (with lid) with soup vegetables, broth and wine and braise in the oven at 180°C (356°F) for 75-90 minutes. Remove the ossobuco from the pan and sieve the sauce. Cook the fettuccine in salt water.
For the sauce, finely chop the onion and garlic and fry them in a pan with oil until they are translucent. Add Saffronr, cream, 100 ml gravy, 100 ml water and vermouth and bring to the boil while stirring. Stir the cornstarch in a cup with some water or cream until smooth and bind the saffron cream sauce with it. Season to taste with pepper. Add salt to taste. Mix the fettuccine with the sauce and divide into four deep plates. Arrange a slice of veal shank on each plate, season with pepper and serve garnished with herbs.