Ossobuco with Saffron Risotto

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Serves: 4

Ingredients:

125g / 4 oz butter
2 tbsp olive oil
4 large pieces of shin of veal (often sold as ossobuco)
2 onions, peeled and roughly chopped
2 garlic cloves, peeled and finely chopped
300ml / 1/2 pint white wine
5 plum tomatoes, peeled and chopped
1 tbsp tomato puree
salt and freshly ground black pepper
2 tbsp freshly chopped parsley
grated rind of 1 small lemon
few strands of saffron, crushed
350g / 12 oz Arborio rice
1.3 litres / 2 1/4 pints chicken stock, heated
50g / 2 oz Parmesan cheese, grated

Method:

Heat 50g / 2 oz butter with half the oil in a large saucepan and add the pieces of veal. Brown lightly on both sides, then transfer to a plate. Add half the onion and garlic and cook gently for about 10 minutes until the onion is just golden.

Return the veal to the saucepan along with the white wine, tomatoes and tomato puree. Season lightly with salt and pepper, cover and bring to a gentle simmer. Cook very gently for 1 hour. Uncover and cook for a further 30 minutes until the meat is cooked and the sauce is reduced and thickened. Season to taste. Mix together the remaining garlic, parsley and lemon rind and reserve.

Meanwhile, slowly melt the remaining butter and oil in a large deep-sided frying pan. Add the remaining onion and cook gently for 5-7 minutes until just brown. Add the saffron and stir for a few seconds, then add the rice. Cook for a further minute until the rice is well coated in oil and butter.

Begin adding the stock a ladleful at a time, stirring well after each addition of stock and waiting until it is absorbed before adding the next. Continue in this way until all the stock is used. Remove from the heat and stir in the grated Parmesan cheese and seasoning. Spoon a little of the saffron risotto on to each of 4 serving plates. Top with the ossobuco and sauce and sprinkle over the reserved garlic and parsley mixture. Serve immediately.

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