Osso bucco recipe

Ingredients

• 500 g rose veal osso bucco (we like The Dorset Meat Company)
• 25 g plain flour
• 2 tbsp rapeseed or olive oil
• 1 large onion, peeled and finely diced
• 1 large carrot, peeled and finely diced
• 2 celery stalks, thinly sliced
• 4 garlic cloves
• 2 tbsp tomato purée
• 1 x 400g/14oz tin of good-quality chopped tomatoes
• 150 ml white wine
• 250 ml chicken stock
• 2 bay leaves
• 1 handful thyme sprigs
• 1 handful fresh parsley
• 200 g arborio rice
• 50 g butter
• 1 pinch saffron strands
• 50 ml white wine
• 750 ml chicken stock
• 50 g fresh Parmesan, grated
• 2 tbsp finely chopped fresh parsley
• 1 lemon, zest only
• 1 tbsp olive oil
• 1 garlic clove, very finely chopped or grated
• 1 pinch sea salt