Ingredients
- 4 thick cut veal shin
- 1 tablespoon plain flour
- Salt and pepper
- 50g butter
- 25ml olive oil
- 4 cloves of garlic chopped
- 1 carrot, diced
- 1 head of
- celery, diced
- 1 onion, diced
- 1 small bunch of thyme
- 250ml white wine
- 700ml passata
- 300ml veal jus
- 8–10 sprigs of thyme
- 1 bay leaf
- 25g butter
- 1 shallot, peeled and diced
- 200g Arborio rice
- 1 clove garlic, sliced
- 1 pinch of saffron
- 50ml white wine
- 500ml chicken stock
- 1 lemon, juice and zest
- 25g Parmesan , grated
- 1 lemon, zest only
- 5 cloves garlic, chopped
- 1 small bunch of parsley, chopped
Method
Pre heat the oven to 160ºC.
Heat the oil and butter in a pan over a medium heat. Coat the veal in seasoned flour fry until golden brown. Add the garlic, vegetables and thyme, bring to the boil then place in the oven for 4 hours, basting every hour.
To make the risotto: heat the butter in a pan over a medium heat and fry the shallot and the garlic.
When the shallot is translucent add the rice and stir to coat in the butter. Add the saffron and wine then bring to the boil. Gradually add the stock and stir every so often for 20 minutes. Add the parmesan, lemon juice and zest, then season and finish with more butter.
To make the gremolata: mix the lemon, garlic and parsley together.
To serve: spoon the risotto into bowls, with a veal piece and a spoonful of sauce then sprinkle over the gremolata.
Ingredients
- 4 thick cut veal shin
- 1 tablespoon plain flour
- Salt and pepper
- 50g butter
- 25ml olive oil
- 4 cloves of garlic chopped
- 1 carrot, diced
- 1 head of
- celery, diced
- 1 onion, diced
- 1 small bunch of thyme
- 250ml white wine
- 700ml passata
- 300ml veal jus
- 8–10 sprigs of thyme
- 1 bay leaf
- 25g butter
- 1 shallot, peeled and diced
- 200g Arborio rice
- 1 clove garlic, sliced
- 1 pinch of saffron
- 50ml white wine
- 500ml chicken stock
- 1 lemon, juice and zest
- 25g Parmesan , grated
- 1 lemon, zest only
- 5 cloves garlic, chopped
- 1 small bunch of parsley, chopped
Method
Pre heat the oven to 160ºC.
Heat the oil and butter in a pan over a medium heat. Coat the veal in seasoned flour fry until golden brown. Add the garlic, vegetables and thyme, bring to the boil then place in the oven for 4 hours, basting every hour.
To make the risotto: heat the butter in a pan over a medium heat and fry the shallot and the garlic.
When the shallot is translucent add the rice and stir to coat in the butter. Add the saffron and wine then bring to the boil. Gradually add the stock and stir every so often for 20 minutes. Add the parmesan, lemon juice and zest, then season and finish with more butter.
To make the gremolata: mix the lemon, garlic and parsley together.
To serve: spoon the risotto into bowls, with a veal piece and a spoonful of sauce then sprinkle over the gremolata.