Veal shank with risotto and gremolata recipe

Ingredients

• 4 x 200g-250g Pieces of veal shank
• 2 tbsp Plain flour
• 1 Onion, peeled and finely chopped
• 2 Sticks of celery, trimmed and finely chopped
• 2 Cloves of garlic, peeled and sliced
• 1 Wineglass of white wine
• 300 ml Chicken stock
• 1 x 400g Tin of tomatoes
• 1 Bay leaf
• 1 Good pinch of salt and pepper
• 1 Good glug of olive oil
• 50 g Butter
• 2 Shallots or 1 small onion, peeled and finely sliced
• 1 Stick of celery, trimmed and finely chopped
• 300 g Risotto rice, Carnaroli, Arborio or Vialone Nano
• 1 l Chicken or vegetable stock
• 50 g Parmesan, freshly grated
• 1 Handful of flat-leaf parsley
• 1 Clove of garlic, peeled and finely chopped
• 1 Lemon, zest only