Osso Bucco with Saffron Risotto - James Martin Chef

Ingredients

• 4 thick cut veal shin
• 1 tablespoon plain flour
• Salt and pepper
• 50g butter
• 25ml olive oil
• 4 cloves of garlic chopped
• 1 carrot, diced
• 1 head of celery, diced
• 1 onion, diced
• 1 small bunch of thyme
• 250ml white wine
• 700ml passata
• 300ml veal jus
• 8–10 sprigs of thyme
• 1 bay leaf
• 25g butter
• 1 shallot, peeled and diced
• 200g Arborio rice
• 1 clove garlic, sliced
• 1 pinch of saffron
• 50ml white wine
• 500ml chicken stock
• 1 lemon, juice and zest
• 25g Parmesan , grated
• 1 lemon, zest only
• 5 cloves garlic, chopped
• 1 small bunch of parsley, chopped