Osso buco with Milanese risotto

In a large stove top casserole dish or oven proof pan put the olive oil and melt the butter, add the onion and cook on a low heat until they are translucent.

With a pair of scissors snip the side of each Osso Buco to prevent it from curling.

Dust the meat with flour and shake to remove any excess.

Remove the onion from the pan and, without washing the pan, add the Osso Buco.

Cook on a high heat for 2-3 minutes each side or until a nice brown colour and crust is reached.

Remove from the pan and set aside.

In the same pan add the carrots, celery and sage, and cook them on a medium heat for 3-4 minutes.

Add the cooked onion, the Osso Buco and white wine.

Cook down until the wine has evaporated.

Lightly season with salt and add the tomato concentrate and 400ml of beef stock.

Cover with a lid and cook for 2 hours at 180°C or until the meat is beginning to fall from the bone.

Add more stock if required but note that the sauce should not be too runny.

Adjust the seasoning of the sauce and let it rest for at least 3 hours or ideally overnight in the fridge, which will help all the flavour to set.

In a large pot add the beef stock and bring it up to a hot temperature, keeping it hot.

In a pan melt 30g butter and add the onion, cook them on low heat until translucent, keep stirring to avoid any colour.

Add the bone marrow and with the help of a wooden spoon break it down.

Cook for another 2 minutes on a low heat.

Add the rice and stir until it is all coated with the fat.

Keep stirring for another 2 minutes.

Add the white wine and keep stirring until the wine has evaporated.

Turn the heat to medium low and add one ladle of stock and let the rice absorb it, keep adding one ladle at a time until it is absorbed.

Carry on this way for about 15 minutes, continuing to stir throughout the process. Don’t skip this step!

In a glass put the saffron and half a ladle of stock and mix well.

Add the mix to the rice and keep stirring.

After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using).

From now on, taste the rice every minute until the rice is cooked “al dente” (this means that the rice is tender outside, but still slightly firm to the bite in the centre).

At the same time, the tasting will tell you if you need to adjust seasoning with salt.

Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.

When the rice is cooked add the parmesan and stir until it is melted then add the remaining butter and stir vigorously.

Cover the pan for about 3 minutes to allow the risotto to rest before serving it.

It is very important that the risotto should be served “all’onda” (like a wave).

The risotto should flow a little when plated.

Separate the parsley leaves from the stem, wash and dry them.

With a sharp knife, finely chop the garlic and parsley and then with the help of a microplane, grate the lemon zest and add it to the mix.

Combine the ingredients and store it in the fridge until needed.

Using a flat plate, place a portion of risotto on the plate, lay the hot Osso Buco on top and add some of the gremolata. Serve immediately.