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.
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.
