Customer Gallery

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 Finely grated zest 1 lemon 1 garlic clove, finely chopped Small handful fresh flatleaf parsley, finely chopped Method Heat a glug of olive oil in a heavy- based casserole large enough to fit all the veal in a single layer. Dust the veal in the flour and season well with salt and pepper, then brown all over in the casserole and set aside. Add a little more oil and the butter to the pan, then fry the onion, carrot and celery for 10 minutes until softened. Add the garlic, lemon zest and thyme leaves to the pan and return the browned veal. Slosh in the wine and bubble away for a minute or so, then add the stock. Bring to a simmer, cover and cook very gently for 1½ hours. Remove the lid and simmer for a further 30 minutes to reduce the liquid slightly. The veal should be lovely and tender by now. In the final half hour make the risotto. Heat the oil in a pan and fry the shallots until softened. Add the risotto rice and stir over a medium heat for a minute or so. Add the wine and stir until absorbed. Add the saffron and its soaking water, then add the hot stock, a ladleful at a time, stirring until each addition is absorbed before adding the next. Once the rice is just tender, add another good ladleful of stock, the parmesan and butter. Stir, then remove from the heat, cover and leave to stand for 5 minutes. Mix together all the ingredients for the gremolata. Serve the osso buco with the risotto and sprinkle with gremolata.

Dry and flour the veal lightly Brown veal in a little oil Remove From pan Fry soffrito - finely chopped carrots onion and celeryin butter Add 125 ml white wine herbs, a little fresh oregano, lemon peel Reduce wine by half Add stock Add veal Cook covered for 1 hour on medium Remove lid Cook till sauce is reduced down another hour Check for salt Make gremolata from minced garlic, lemon zest and parsley and sprinkle over just before serving Serve with risotto Milanese

Served with risotto alla Milanese and cavolo Nero

Osso bucco slow cooked with finely chopped onion, carrot, celery, skinned San Marzano tomatoes and white wine. When meat cooked removed and sauce puréed. Served with a saffron risotto - onions softened in butter, saffron, white wine, stock, and finished with Parmesan.

The Guardian Real Osso Buco