Osso buco with saffron risotto and crispy sage leaves - Juanita - MasterChef

Ingredients

• 2 rose veal osso buco
• 1 white onion
• 1 stick celery
• 3 cloves garlic
• 2 bay leaves
• 400ml beef stock
• 300ml dry white wine
• 1 tbsp extra virgin olive oil
• 40g butter
• Plain flour for coating
• 1 lemon (peel only)
• 750ml of chicken or veg stock
• 10g saffron threads
• 40g butter, plus 15g extra
• 250g arborio rice
• 125ml dry white wine
• 4 tbsps grated Parmesan cheese, plus extra to serve
• Sea salt
• 6 sage leaves
• 15g butter