Osso Bucco with Verjus & Veggie Risotto

Ingredients

• 3 tablespoons olive oil
• 4 pieces of Osso Bucco
• Plain seasoned flour (for coating)
• 1 large brown onion, finely diced
• 1 teaspoon garlic, chopped
• 1 litre chicken stock
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 medium carrots, diced
• 3 celery sticks, finely diced
• 4 bay leaves
• 4 sage leaves
• 1 tablespoon of orange zest
• 200mls Verjus
• 1 litre vegetable or chicken stock, heated
• ½ butternut pumpkin, chopped
• 1 medium zucchini, chopped
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 ½ cups La Carreta Marisma Rice
• ½ cup freshly grated parmesan
• Salt and ground pepper to taste
• ¼ cup extra virgin olive oil