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1
Preheat your oven to 350F.
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2
In a large heavy-based pan, heat a couple of glugs of olive oil until hot.
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3
Cover the veal shins with enough seasoned flour to coat.
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4
Fry them in the oil until nice and brown on both flat sides.
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5
Remove and set aside.
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6
Pour a glug of olive oil into a separate heavy-based pan and add the chopped carrots, celery and one of the onions.
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7
Sweat these slowly and add the chopped rosemary, thyme leaves, garlic and a good pinch of salt and grind of pepper.
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8
When the vegetables are starting to stick, add the glass of white wine and allow to bubble away for 2 minutes, scraping all the good bits off the bottom of the pan.
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9
Add the chopped tomatoes and a cup of water and bring to the boil.
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10
Now, transfer everything to a large roasting tray with the browned meat.
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11
Make sure all of it is covered with the tomato mix and cover with foil.
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12
Place in the preheated oven for around 2 hours, or until meat is almost falling off the bone.
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13
When there are about 30 minutes to go with the veal shins, you should make the risotto.
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14
Put a glug of oil and half the butter in a saucepan and in it slowly saute the other chopped onion until it becomes translucent and glossy.
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15
This will take about 15 minutes on a low heat.
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16
Meanwhile, heat up the vegetable stock in another saucepan.
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17
Add the rice to the onion and stir for 2 minutes, coating every grain.
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18
Add the glass of vermouth.
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19
This will create a large cloud of steam and a wonderful smell as it evaporates.
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20
Add a large ladle of the hot stock and let the rice absorb the liquid, stirring all the while.
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21
At this point, delicately scatter the pinch of saffron into the rice.
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22
Add another ladle to cover the rice and repeat this process as the rice absorbs the stock and the grains release their starch and the whole mixture takes on a delightful creamy consistency.
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23
After 15 minutes or so, taste the rice it should be creamy but still have a slight bite.
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24
When the rice is done, remove from the heat and carefully fold in the Parmesan and the remaining butter.
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25
Cover and let the whole thing rest for a few minutes.
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26
Take the veal from the oven and remove the foil.
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27
The meat should be practically falling off the bone.
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28
Serve the risotto onto each of the 6 plates and place a veal shin on top of each mound of yellow rice.
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29
Spoon the sauce onto the meat and serve.
