Osso Bucco with Risotto

Trim and scrape the carrots, then quarter lengthways and chop into fine dice. Trim the celery, cut into half lenthways and then cut into thin slices.

Put two tablespoonfuls of oil into a thick bottomed saucepan, add the carrots and celery. Cook over a low light stirring from time to time until soft but not browned in any way.

Add the white wine, and simmer for a few minutes. Then add the tomatoes and stock and simmer for ten minutes or so mashing the tomatoes with a wooden spoon. Season with salt and pepper.

Salt and pepper the osso bucco. Add two tablespoonfuls of oil to a large ovenproof dish, and quickly brown the meat over a medium heat for a couple of minutes or so each side.

Pour the tomato sauce over the osso bucco and cook in the oven at 325°F/170°C/Reg3 for one hour covered. Uncover and cook for a further hour, adjust the heat down if need be  Picture  

Make the gremolata by trimming the parsley and chopping; cut the lemon into fine strips; and peel and finely chop the garlic  Picture  .

Meanwhile make the risotto. Peel and finely chop the onion. Add a couple of tablespoonfuls of butter to a saucepan, add the onion and soften under a low light.

Stir in the rice. Then add the stock a ladleful at a time reducing over a medium heat before adding the next one. Keep going until the rice is almost ready (taste), then crush the saffron in a mortar, stir into the last ladle of stock and reduce until ready to serve. Season with salt to taste  Picture  .

Serve by putting the osso bucco on to serving plates along with some of the sauce, sprinkle over the gremolata and add then add the risotto  Zoom  . Enjoy.