For the rice an saffron garnish:
Grease and season the veal shank. Get the oven tray and oil it slightly before putting the shank. Preheat the oven at 180ºC during 20 minutes and only then introduce the veal shank and bake for 1 hour.
Put the previously washed and cut vegetables in the oven tray and allow to cook for half and hour. Add the tomato and cook for half an hour. After this time get the meat out of the oven and separate it from the bone. Pour some water on the tray and remove the vegetables in a casserole and let it boil with the white wine for a few minutes.
Once the alcohol has evaporated add 200ml water, bring to the boil and leave it for a few minutes checking the seasoning. Cut the meat in slices and put it on the plate with the rice. Strain the sauce and serve with the meat.
Boil the rice in salted water. Heat the wine in a casserole and add the saffron. Put the drained rice into the casserole, add some parmesan cheese, the butter and check the seasoning. Serve immediately.