Osso bucco with saffron risotto

SERVES 8 PREP AND COOK TIME 2 HOURS 45 MINUTES

1 cup (150g) plain flour 8 x 3cm thick veal osso bucco (2kg) ¼ cup (60ml) olive oil 2 medium onions (300g), chopped finely 2 cloves garlic, crushed 4 medium tomatoes (600g), skinned and chopped coarsely 2 bay leaves 1 cup (250ml) dry white wine 2 cups (500ml) chicken stock 2 teaspoons each finely chopped fresh sage, rosemary and thyme

SAFFRON RISOTTO

½ teaspoon saffron threads ¾ cup (180ml) dry white wine 3 cups (750ml) chicken stock 3 cups (750ml) water 90g butter 1 large onion (200g), chopped finely 2¼ cups (450g) arborio or carnaroli rice ¾ cup (60g) finely grated parmesan

GREMOLATA

2 medium lemons ½ cup finely chopped fresh flat-leaf parsley leaves 1 clove garlic, crushed 1 Preheat oven to 170°C (150°C fanforced). 2 Place flour in a bowl; season with salt and pepper. Coat osso bucco in flour; shake away excess. Heat oil in a large flameproof casserole dish over high heat; cook osso bucco for 2 minutes on each side or until browned. Remove from pan. 3 Cook onion in same pan, stirring over medium-high heat, for 5 minutes or until softened. Add garlic, tomato, bay leaves and wine; bring to the boil. Reduce heat to low; cook for 2 minutes. Add stock, herbs and 1 cup (250ml) water; return osso bucco to pan, stirring to mix well. Bring to the boil. Transfer to oven; cook, covered, turning osso bucco halfway through cooking time, for 2 hours or until meat is almost falling off the bone. Thirty minutes before osso bucco is cooked, make Saffron Risotto, then Gremolata. 4 SAFFRON RISOTTO Combine saffron and wine in a small bowl; stand for 5 minutes. Heat stock and water in a medium saucepan. Melt half the butter in a large heavy-based saucepan over medium heat; cook onion for 5 minutes or until softened. Add rice; stir for 1 minute to coat in mixture. Add wine mixture; cook, stirring, for 3 minutes or until liquid is almost evaporated. Stir in 1 cup of hot stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture in 1-cup batches, stirring until liquid is absorbed after each addition. Cook for 25 minutes or until stock has been absorbed and rice is tender. Remove from heat; stir in parmesan and remaining butter. Season. 5 GREMOLATA Remove rind from lemons with a zester, cutting into thin strips. Combine with remaining ingredients in a small bowl. 6 Spoon Saffron Risotto into bowls, top with osso bucco. Serve sprinkled with the Gremolata. Suitable to freeze. Not suitable to microwave.