Osso buco with gremolata recipe
 Osso buco means ‘bone with a hole’ and it’s traditionally made with shin of veal. The sliced shin has a central bone filled with bone marrow that is part of the dish. It’s perfectly matched with saffron-flavoured risotto Milanese and zesty gremolata. 1.5kg/3lb 5oz veal shin, cut into slices about 4cm/1½in thick4 tbsp olive oil25g/1oz plain flour1 brown onion, chopped1 small carrot, peeled and chopped1 celery stick, chopped1 sprig fresh rosemary, leaves chopped2 sage leaves150ml/5fl oz dry white wine2 tomatoes, skinned and chopped600ml/20fl oz beef stock1 strip of pared lemon zestsalt and freshly ground black pepper 1.5kg/3lb 5oz veal shin, cut into slices about 4cm/1½in thick 4 tbsp olive oil 25g/1oz plain flour 1 brown onion, chopped 1 small carrot, peeled and chopped 1 celery stick, chopped 1 sprig fresh rosemary, leaves chopped 2 sage leaves 150ml/5fl oz dry white wine 2 tomatoes, skinned and chopped 600ml/20fl oz beef stock 1 strip of pared lemon zest salt and freshly ground black pepper 1.2 litres/2 pints beef stocksmall pinch saffron strands50g/1¾oz unsalted butter2 shallots, finely chopped225g/8oz risotto rice, such as carnaroli or arborio60ml/4 tbsp dry white wine 1.2 litres/2 pints beef stock small pinch saffron strands 50g/1¾oz unsalted butter 2 shallots, finely chopped 225g/8oz risotto rice, such as carnaroli or arborio 60ml/4 tbsp dry white wine 1 garlic clove, peeledsmall handful flatleaf parsley leaves1 strip of pared lemon zest 1 garlic clove, peeled small handful flatleaf parsley leaves 1 strip of pared lemon zest Method Season the slices of shin with ½ teaspoon salt and set aside for 20 minutes.Heat the olive oil in a heavy-based flameproof casserole. Lightly coat the pieces of shin with the flour and pat off any excess. Fry until browned on both sides. Transfer to a plate, being careful not to disturb the marrow.Add the vegetables, rosemary and sage to the pan and fry until lightly browned. Add the wine and tomatoes and cook until the wine has almost completely evaporated.Return the meat to the pan and add the beef stock, lemon zest, ½ teaspoon salt and some pepper. Bring to the boil, then immediately turn the heat down to just simmering and cover with a lid. Leave to simmer gently for 1 hour – don’t allow the stock to boil.Remove the lid and skim off the excess fat from the surface. Increase the heat slightly and continue to simmer for 30 minutes (don’t allow to boil) to reduce and concentrate the flavour of the sauce.Meanwhile, make the risotto. Put the beef stock in a pan and bring to the boil. Reduce the heat, add the saffron and keep the stock hot.Melt half the butter in a large pan, add the shallots and cook gently for 3–4 minutes, until soft but not browned. Add the rice and stir for a couple of minutes until all the grains are coated in the butter. Stir in the wine and let it bubble until absorbed.Add a ladleful of hot stock and stir over a medium heat until it has all been absorbed before adding another. Continue like this for about 20 minutes, stirring constantly, until you have added all the stock and the rice is tender and creamy but still a little al dente.Stir in the remaining butter and season to taste with salt and pepper.For the gremolata, chop the garlic, parsley and lemon together quite finely. Serve the risotto and osso buco on warmed plates and sprinkle with the gremolata. Season the slices of shin with ½ teaspoon salt and set aside for 20 minutes. Season the slices of shin with ½ teaspoon salt and set aside for 20 minutes. Heat the olive oil in a heavy-based flameproof casserole. Lightly coat the pieces of shin with the flour and pat off any excess. Fry until browned on both sides. Transfer to a plate, being careful not to disturb the marrow. Heat the olive oil in a heavy-based flameproof casserole. Lightly coat the pieces of shin with the flour and pat off any excess. Fry until browned on both sides. Transfer to a plate, being careful not to disturb the marrow. Add the vegetables, rosemary and sage to the pan and fry until lightly browned. Add the wine and tomatoes and cook until the wine has almost completely evaporated. Add the vegetables, rosemary and sage to the pan and fry until lightly browned. Add the wine and tomatoes and cook until the wine has almost completely evaporated. Return the meat to the pan and add the beef stock, lemon zest, ½ teaspoon salt and some pepper. Bring to the boil, then immediately turn the heat down to just simmering and cover with a lid. Leave to simmer gently for 1 hour – don’t allow the stock to boil. Return the meat to the pan and add the beef stock, lemon zest, ½ teaspoon salt and some pepper. Bring to the boil, then immediately turn the heat down to just simmering and cover with a lid. Leave to simmer gently for 1 hour – don’t allow the stock to boil. Remove the lid and skim off the excess fat from the surface. Increase the heat slightly and continue to simmer for 30 minutes (don’t allow to boil) to reduce and concentrate the flavour of the sauce. Remove the lid and skim off the excess fat from the surface. Increase the heat slightly and continue to simmer for 30 minutes (don’t allow to boil) to reduce and concentrate the flavour of the sauce. Meanwhile, make the risotto. Put the beef stock in a pan and bring to the boil. Reduce the heat, add the saffron and keep the stock hot. Meanwhile, make the risotto. Put the beef stock in a pan and bring to the boil. Reduce the heat, add the saffron and keep the stock hot. Melt half the butter in a large pan, add the shallots and cook gently for 3–4 minutes, until soft but not browned. Add the rice and stir for a couple of minutes until all the grains are coated in the butter. Stir in the wine and let it bubble until absorbed. Melt half the butter in a large pan, add the shallots and cook gently for 3–4 minutes, until soft but not browned. Add the rice and stir for a couple of minutes until all the grains are coated in the butter. Stir in the wine and let it bubble until absorbed. Add a ladleful of hot stock and stir over a medium heat until it has all been absorbed before adding another. Continue like this for about 20 minutes, stirring constantly, until you have added all the stock and the rice is tender and creamy but still a little al dente. Add a ladleful of hot stock and stir over a medium heat until it has all been absorbed before adding another. Continue like this for about 20 minutes, stirring constantly, until you have added all the stock and the rice is tender and creamy but still a little al dente. Stir in the remaining butter and season to taste with salt and pepper. Stir in the remaining butter and season to taste with salt and pepper. For the gremolata, chop the garlic, parsley and lemon together quite finely. Serve the risotto and osso buco on warmed plates and sprinkle with the gremolata. For the gremolata, chop the garlic, parsley and lemon together quite finely. Serve the risotto and osso buco on warmed plates and sprinkle with the gremolata.