Ingredients

PREP TIME: 40 MINUTES COOKING TIME: 2 TO 21/2 HOURS 400G LARGE RIPE TOMATOES 60G BUTTER

2 VENISON SHANKS (EACH WEIGHING BETWEEN 400G

AND 600G)

200ML WHITE WINE

200ML TO 300ML CHICKEN STOCK OR OTHER MEAT STOCK FOR THE RISOTTO:

60G BUTTER

1 SWEET WHITE ONION,

FINELY CHOPPED

300G ARBORIO RICE

1L FRESH CHICKEN STOCK

ZEST AND JUICE OF 1 LEMON

1 TSP FRESH THYME LEAVES 1 EGG YOLK

2 TBSP CRÈME FRAICHE

4 TBSP GRATED PECORINO

SEA SALT AND

WHITE PEPPER

FOR THE GREMOLATA:

A HANDFUL OF

CHOPPED PARSLEY

GRATED LEMON ZEST

1 CLOVE OF GARLIC,

FINELY CHOPPED