1 veal shin, cut into 5cm/2in pieces through the bone
100ml/3½fl oz olive oil
1 onion, roughly chopped
1 carrot, peeled and roughly chopped
1 leek, roughly chopped
1 celery stick, roughly chopped
1 head garlic, cut horizontally through the middle
4 sprigs fresh thyme
2 bay leaves
5 white peppercorns, crushed
200ml/7fl oz white wine
250ml/9fl oz chicken stock
2 tomatoes, cut into quarters
salt and freshly ground black pepper
For the risotto
1.5 litres/2¾ pints chicken stock
2 tbsp olive oil
40g/1½oz unsalted butter
1 shallot, finely chopped
1 clove garlic, finely chopped
250g/9oz risotto rice, such as arborio
150g/5½oz Parmesan, grated
100g/3½oz unsalted butter
To make the osso buco, sprinkle some plain flour onto a plate and lightly dust the veal pieces.
Heat the oil in a large lidded casserole over a high heat and add the veal in a single layer. Fry for 2–3 minutes on each side, until lightly golden then remove from the pan and set aside on a plate.
Add the onion, carrot, leek, celery and garlic to the pan and fry over a medium heat for 3–4 minutes, until lightly golden. Add the thyme, bay leaves, peppercorns and a pinch of salt and mix well. Place the veal back on top of the vegetables in a single layer and pour over the wine. Cook until the wine has reduced by half, then add the stock and tomatoes and season with salt and pepper.
Cover with a cartouche (a circle of baking paper) and a lid and simmer gently for 2 –3 hours, or until the meat is so tender that it falls off the bone easily.
To make the risotto, heat the chicken stock in a large saucepan over a medium heat and keep warm.
Heat the oil and butter in a medium sauté pan and fry the shallots for 2 –3 minutes. Add the garlic and fry for a further 2 minutes, then add the rice and saffron and stir well to coat the rice.
Add the stock a ladle at a time, stirring constantly until all the liquid has been absorbed before adding another ladle. Continue until the rice is cooked, this should take about 15 –20 minutes. Add the Parmesan and butter to the risotto and season to taste with salt and pepper.
To serve, divide the risotto between 4 plates and top with the veal pieces.
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