Preheat oven to 150°C. Pat the shanks dry, season with salt and pepper.

Heat oil and 30g butter in a heavy oven-safe pot over high. Brown the shanks hard on both sides, about 4 minutes each side. Set aside.

Reduce heat to medium. Add onion, carrot, celery and remaining butter. Cook 8 minutes until soft. Add garlic, cook 1 minute.

Pour in wine, scrape the base, reduce by half. Add tomatoes, stock, thyme, bay leaf.

Return shanks to the pot, ensuring they are mostly submerged. Cover and transfer to the oven for 2.5 to 3 hours, until the meat falls from the bone at a fork's suggestion.

Steep saffron in 2 tablespoons warm stock for 10 minutes.

In a wide pan, melt 30g butter over medium-low. Sweat the onion 5 minutes.

Add rice, stir 2 minutes until translucent at the edges. Add wine, stir until absorbed.

Add stock a ladleful at a time, stirring constantly, waiting for each addition to absorb before adding the next. Halfway through, stir in the saffron stock.

After 18 to 20 minutes, the rice should be al dente and creamy. Off the heat, beat in the remaining butter and parmigiano. Cover and rest 2 minutes.

Combine gremolata ingredients.

Spoon risotto onto warm plates. Top each with a shank and ladle the braising sauce around. Scatter gremolata over.

Serve immediately, with a small spoon for the marrow.