Risotto alla milanese with shredded ossobuco

Ingredients

For 1 serving

• Carnaroli rice65 g
• Veal shank180 g
• Onion40 g
• Carrots30 g
• Celery30 g
• Beef broth600 ml
• Saffron0.2 g
• Extra virgin olive oil10 g
• Lemon zest1 g
• Parsley4 g
• White wine40 ml
• Saltto taste

Contains: celery, sulphites,

Method

1. Peel the onion and carrot, wash the celery and chop everything finely, keeping half the onion aside. Nick the membrane around the ossobuco in 2–3 places so it doesn't curl as it cooks.
2. Heat half the olive oil in a saucepan over medium-high heat and brown the ossobuco for 3 minutes per side, until well browned; add half the onion, the carrot and the celery and cook for 4 minutes, until softened. Salt lightly.
3. Heat the meat stock, pour about a third of it over the ossobuco, cover and cook over low heat for 90 minutes, turning it halfway and adding a splash of stock if it dries out, until the meat comes away from the bone. Keep the rest of the stock hot over the lowest heat and dissolve the saffron in it.
4. With 25 minutes to go, heat the remaining oil in another saucepan over medium heat and fry the rest of the onion for 3 minutes, until translucent; toast the rice for 2 minutes, deglaze with the white wine and cook for 17 minutes, adding the saffron stock a ladle at a time once the previous one is absorbed, until al dente and creamy. Adjust the salt.
5. Meanwhile make the gremolata: finely chop the parsley and lemon zest together. Shred the meat with two forks, discarding bone and gristle, and return it to its cooking juices; if you like, stir the marrow into the risotto.
6. Serve the risotto with the shredded meat and its juices, topped with the gremolata.