Slow cooked beef shin with crispy onion risotto recipe
 A luxurious weekend dinner treat. Slow cooked osso bucco with silky risotto and a tomato and chive dressing. 2 tbsp olive oil4 small osso bucco cut shin of beef 1 onion, sliced 3 celery sticks, sliced 2 leeks, sliced 2 tbsp tomato purée 150ml/5fl oz red wine 500ml/18fl oz beef stock 2 tbsp olive oil 4 small osso bucco cut shin of beef 1 onion, sliced 3 celery sticks, sliced 2 leeks, sliced 2 tbsp tomato purée 150ml/5fl oz red wine 500ml/18fl oz beef stock 25g/1oz unsalted butter2 onions, diced 1 tbsp chopped fresh thyme leaves1 bay leaf 250g/9oz arborio rice 1 litre/1¾ pint hot vegetable stock1 lemon, juice only50g/2oz Parmesan 25g/1oz unsalted butter 2 onions, diced 1 tbsp chopped fresh thyme leaves 1 bay leaf 250g/9oz arborio rice 1 litre/1¾ pint hot vegetable stock 1 lemon, juice only 50g/2oz Parmesan 1 onion, thinly slicedoil, for deep frying2 tbsp cornflour 1 tbsp plain flour 1 tsp salt 1 onion, thinly sliced oil, for deep frying 2 tbsp cornflour 1 tbsp plain flour 1 tsp salt 2 ripe tomatoes, diced 1 bunch fresh chives, snipped1 tbsp sherry vinegar 3 tbsp olive oil 2 ripe tomatoes, diced 1 bunch fresh chives, snipped 1 tbsp sherry vinegar 3 tbsp olive oil Method To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a large casserole. Sear the beef all over until golden brown and then remove from the pan. Add the onion, celery and leek and cook for 3–4 minutes or until softened. Add the tomato purée and cook for a further 2 minutes. Add the red wine, cook until reduced by half and then add the stock. Roast in the oven for 3–4 hours.To make the risotto, heat the butter in a frying pan and fry the onion, thyme and bay leaf for 8–10 minutes. Add the rice and stir until all of the rice is coated in butter. Gradually add the stock a little at a time, making sure the stock is incorporated before adding more and continually stirring. Once all of the stock is added and the rice is cooked, finish with the lemon juice.To make the crispy onions, place the onion in a colander and sprinkle with salt. Set aside for an hour. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the two flours in a bowl and mix. Toss the onions in the flour mixture. Carefully place the onions in the hot oil and fry for 2–3 minutes or until crispy. Using a slotted spoon, transfer the onions to kitchen paper to drain. To serve, place the tomatoes, chives, vinegar and oil into a bowl and mix together. Place the risotto in a large serving bowl and top with the beef, crispy onions and tomato dressing. To make the beef, preheat the oven to 180C/160C Fan/Gas 4. To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a large casserole. Sear the beef all over until golden brown and then remove from the pan. Add the onion, celery and leek and cook for 3–4 minutes or until softened. Add the tomato purée and cook for a further 2 minutes. Add the red wine, cook until reduced by half and then add the stock. Roast in the oven for 3–4 hours. Heat the oil in a large casserole. Sear the beef all over until golden brown and then remove from the pan. Add the onion, celery and leek and cook for 3–4 minutes or until softened. Add the tomato purée and cook for a further 2 minutes. Add the red wine, cook until reduced by half and then add the stock. Roast in the oven for 3–4 hours. To make the risotto, heat the butter in a frying pan and fry the onion, thyme and bay leaf for 8–10 minutes. Add the rice and stir until all of the rice is coated in butter. To make the risotto, heat the butter in a frying pan and fry the onion, thyme and bay leaf for 8–10 minutes. Add the rice and stir until all of the rice is coated in butter. Gradually add the stock a little at a time, making sure the stock is incorporated before adding more and continually stirring. Once all of the stock is added and the rice is cooked, finish with the lemon juice. Gradually add the stock a little at a time, making sure the stock is incorporated before adding more and continually stirring. Once all of the stock is added and the rice is cooked, finish with the lemon juice. To make the crispy onions, place the onion in a colander and sprinkle with salt. Set aside for an hour. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the crispy onions, place the onion in a colander and sprinkle with salt. Set aside for an hour. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the two flours in a bowl and mix. Toss the onions in the flour mixture. Place the two flours in a bowl and mix. Toss the onions in the flour mixture. Carefully place the onions in the hot oil and fry for 2–3 minutes or until crispy. Using a slotted spoon, transfer the onions to kitchen paper to drain. Carefully place the onions in the hot oil and fry for 2–3 minutes or until crispy. Using a slotted spoon, transfer the onions to kitchen paper to drain. To serve, place the tomatoes, chives, vinegar and oil into a bowl and mix together. To serve, place the tomatoes, chives, vinegar and oil into a bowl and mix together. Place the risotto in a large serving bowl and top with the beef, crispy onions and tomato dressing. Place the risotto in a large serving bowl and top with the beef, crispy onions and tomato dressing.