Ossobuco Milanese

Preheat your oven to 150 C fan.

Place a shallow oven proof casserole on the heat and add some vegetable oil. Add the Ossobuco to the pan and brown on both sides, then remove from the pan and set aside. Into the same pan, add the onion and garlic and cook for 2 minutes until golden, then deglaze the pan with the white wine.

When the white wine has reduced by half, add the chicken stock and tomatoes. Add some rosemary and thyme sprigs, season with salt and pepper, then place the lid on and place into the oven to cook for 2 - 2 ½ hours until the meat is tender.

To make the gremolata, add the parsley, mint, lemon zest, garlic, olive oil and salt to a blender and blend. Then set aside.

Add a good glug of olive oil to a large pan. Add the rice and cook out in the oil on medium heat for 3-4 minutes, stirring regularly. Then start to add the chicken stock, one ladle at a time, stirring regularly and only adding the next ladle of stock when one has been absorbed. When there is half of the stock left, add some saffron and stir through.

When all the stock is in the pan, add some more saffron, the diced butter and the parmesan, and stir through until incorporated. Then, remove from the heat and season with salt and pepper.

To serve, spoon on some risotto onto serving plates. Add the Ossobuco and some of the sauce then finish with a spoon of gremolata into the marrow, mix around then spoon oven the whole dish just before serving.