Ingredients
- 1 tbsp vegetable oil
- 2 x ossobuco beef shanks (ask your butcher)
- 1 onion, diced
- 2 garlic cloves, sliced
- 150ml white wine
- 250ml chicken stock
- 1 tin chopped tomatoes
- 2-3 sprigs rosemary
- 2-3 sprigs thyme
- Sea salt and black pepper
- Handful flat parsley, roughly chopped
- Handful mint leaves, roughly chopped
- Zest of 1 lemon
- 2 garlic cloves
- 3 tbsp olive oil
- Pinch of sea salt
- Olive oil
- 100g arborio rice
- 1 litre chicken stock
- 1 tsp saffron strands, plus the same amount near the end
- 80g diced butter
- 50g grated parmesan
- Preheat your slow cooker to a low-medium heat. Place a frying pan on the heat and add some vegetable oil. Add the ossobuco shanks to the pan and brown on both sides, then place them in the slow cooker. Into the same pan, add the onion and garlic and cook for two 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. Bring to a simmer, then pour this into the slow cooker to just cover the ossobuco (you can top it up slightly with chicken stock if needed). Add some rosemary and thyme sprigs, season with salt and pepper, then place the lid on and cook for eight hours on low-medium (or overnight).
- To make the gremolata, add the parsley, mint, lemon zest, garlic, olive oil and salt to a blender and blend. 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 three to four 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 some risotto on to serving plates. Add the ossobuco shanks and some of the sauce from the slow cooker, and finish with a spoon of gremolata.
