Osso buco with risotto recipe | delicious. magazine

Ingredients

• Olive oil for frying
• 4 pieces British rose veal shin (about 350g each), cut through the bone, with the marrow
• 4 tbsp plain flour
• 50g butter
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 celery sticks, finely chopped
• 6 garlic cloves, crushed
• Finely grated zest 1 lemon
• 6-7 fresh thyme sprigs, leaves picked
• 200ml dry white wine
• 250ml fresh chicken stock
• For the risotto
• 2 tbsp olive oil
• 2 banana shallots, finely sliced
• 200g arborio risotto rice
• 175ml dry white wine
• Pinch saffron strands, soaked in 1 tbsp hot water
• 1 litre fresh chicken stock, hot
• 30g parmesan, grated
• Knob of butter
• For the gremolata
• 1 garlic clove, finely chopped
• Small handful fresh flatleaf parsley, finely chopped