Ossobuco alla Milanese is one of the most famous classic Northern Italian dishes – thick pieces of rose veal braised in a white wine sauce served with a saffron infused risotto. We ordered it at Bocca Di Lupo in Soho earlier this year and it was divine. When we found beautiful veal at our local butchers (Humphrey’s), I just had to make it at home. If you can’t find veal, the risotto is so delicious you could serve it with a rich stew made with oxtail or beef. This is a proper dinner party dish or one to make on a lazy Sunday as it is too time consuming for a mid-week supper.

• 4 thick slices of rose veal, cut with a piece of marrow bone. Tie each piece together like a parcel with butcher’s string so each piece does fall apart during cooking.
• 4 tbsps olive oil
• 1 onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• Leaves from a sprig of rosemary, finely chopped
• 2 sage leaves, finely chopped
• 25g flour
• 50g butter
• 120ml dry white wine
• 2 strips of lemon zest
• 250g fresh English tomatoes, peeled and chopped (not tinned, they are too overpowering)
• 600ml beef stock
• Freshly ground black pepper
• Gremolata: 4 tbsps chopped curly parsley, 1 tsp finely grated lemon rind, I small clove of garlic – mix and finely chop
• Saffron risotto: 2 shallots, finely chopped, 75g unsalted butter, 1 litre chicken stock, 150ml dry white wine, salt, 1/2 tsp saffron threads, 60g grated Parmesan, freshly ground black pepper, 350g risotto rice, preferably Carnaroli

To make…

• Preheat the oven to 140C.
• Season the veal pieces with 1/2tsp of salt and pepper and leave for half an hour before cooking. Heat the oil in a large frying pan. Coat the veal lightly with flour. Dust off the excess and fry until lightly browned on both sides. Transfer to a a heavy based flameproof casserole, taking care not to disturb the marrow.
• Add the chopped vegetables, rosemary and sage to the pan and fry until lightly browned. Add the wine and tomatoes and cook until the wine has almost completely evaporated. Add the lemon zest, stock, salt and pepper. Bring to a simmer and then pour over the veal. Put the lid on the casserole and leave in the oven for an hour. Remove from the oven, take out the veal pieces and set aside. Blend the remaining stock and vegetables (minus the lemon zest strips) with a stick blender. Cook, uncovered, on the hob for 30 minutes. The sauce needs to reduce and concentrate by about 2/3rds. Once you’re happy with the flavour and thickness add the veal back to warm through again.
• Chop the gremolata and set aside.
• Meanwhile, make the risotto. Put the stock into a saucepan and bring to a simmer.
• Melt half the butter in a pan, add the shallots and cook gently for a few minutes until soft and golden. Add the rice, stir until all the grains are coated in the butter. Pour in the wine, boil for a minute or two and keep adding the stock one ladle at a time. Add the marrow and the saffron that has been dissolved in a little of the hot stock. Keep adding and stirring the stock so that it becomes rich and creamy. Season with a little salt and pepper. Draw off the heat and finish with the Parmesan and the rest of the butter.
• To serve, spoon each portion veal onto a warmed plate, carefully remove the string and add a spoonful of the sauce. Sprinkle with gremolata. Add a spoonful of the risotto on the side.

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