-
1
Season the veal on both sides and coat in flour.
-
2
In a large saucepan, heat a glug of olive oil over a high heat and brown the meat for a minute or two on each side.
-
3
Remove to a plate.
-
4
In the same pan, add the onion, celery and garlic and sweat over a medium heat for 5-10 minutes, until soft.
-
5
Pour in the wine, stock and tomatoes, add the bay leaf, season with salt and pepper and bring to the boil.
-
6
Return the veal to the pan, cover and simmer over a very low heat for an hour.
-
7
Remove the lid and gently simmer, uncovered, for a further half an hour to reduce.
-
8
Meanwhile, make the risotto.
-
9
Put the stock in a saucepan and bring to a simmer.
-
10
Melt half the butter in another saucepan and add the shallots or onion and celery.
-
11
Season and gently cook over a low heat, stirring occasionally, until soft.
-
12
Increase the heat and add the rice, stirring constantly for 1 minute.
-
13
Add the wine and keep stirring until absorbed.
-
14
Add a ladle of stock and repeat.
-
15
Continue adding a ladle of stock at a time and stirring regularly until the rice is almost cooked - about 15 minutes.
-
16
Add a final ladle of stock, the rest of the butter and the Parmesan and stir to combine.
-
17
Make the gremolata by finely chopping the parsley and mixing with the chopped garlic and lemon zest.
-
18
Serve the veal - taking care not to let the marrow slip out - with the risotto and a scattering of gremolata.
-
19
If you want, you can add a pinch of saffron to the risotto to make this into a Risotto alla Milanese, Ossobuco's traditional accompaniement.
-
20
But, if you don't have the time to make the risotto, then the veal is perfectly good with boiled rice or even new potatoes.
