2tbspOlive oil/rapeseed oil (enough to cover the bottom of the pan)
1Carrot, peeled and roughly chopped
2Onions, finely chopped
1Celery stick, finely chopped (this recipe is best made with the internal, leafier sticks)
1bulb ofGarlic, sliced length ways
1Lemon zest
1tbspDried sage
300mlWhite wine
300mlStrong chicken stock
Sea salt and freshly ground black pepper
For the Risotto
1.7ltChicken stock
2Echalion shallots, finely chopped
300gramsArborio rice
200mlDry white wine
7Globe artichoke hearts
50gramsUnsalted butter
2tbspOlive oil/rapseed oil
1Lemon, zest and juice
100gramsParmesan, coarsely grated/shaved
50gramsFlat leaf parsley, finely chopped
Instructions
To Prepare the Osso Buco
Pour the flour onto a plate and generously season with salt and pepper
Meanwhile, heat around 2tbsp of oil in a large heavy-based pan
Coat each piece of meat in the flour and arrange in a single layer into the pan, once the oil is hot
Cook the veal on a medium-high heat for three minutes, without disturbi
Then turn the meat over, turn the heat down and cook for a further three minutes, or until both sides are golden
Remove from the pan and set aside (Note: take extra care not to brown the osso buco too much, as this will completely ruin the entire dish)
Once the pan is empty, add around 50g butter and melt it, taking extra care not to burn the butter
When this has melted, gently cook the mire poix of chopped onion, celery and carrot on a low heat until soft
As soon as the vegetables begin to colour, add the lemon zest, garlic and dried sage
After about one minute of further cooking on a low heat, increase the heat and add the wi
This will deglaze the pan and should begin to simmer almost immediately
Next return the meat to the pan, again in a single layer, and cook until the wine has reduced by about half
.As soon as the wine has reduced, add the chicken stock and reduce the heat, bring to a very gentle simmer and cover the pan
Cook the osso buco for two hours, gently turning over every 25-30 minutes
When the veal is tender enough to break with a spoon, remove from the plan and stand aside on a warmed plate until ready to serve
Quickly strain the remaining sauce and return to a high heat to reduce
To Prepare the Artichoke Risotto
First, warm the chicken stock in a saucepan over a low heat, with a fine-mesh sieve resting in the top of pan.
Prepare the artichoke hearts, finely slice and transfer to the sieve
The point of the sieve is to keep the artichokes and stock separated, although the artichoke should remain covered in liquid at all times
In a separate large frying pan or wok, heat half of the butter and the oil and add the shallots to the pan
Cook the shallots over a low heat until translucent
When the shallots become translucent, add the rice to the pan and stir quickly until the onions, butter and rice are combined
Immediately pour the wine into the pan, increase the heat and stir constantly until the wine is absorbed
Next, begin to add the stock to the pan containing the rice, one ladleful at a time, and stir continuously until absorbed
After repeating this process for around 10 minutes, add the artichoke to the pan and continue to gradually stir in the broth for a further 15 minutes
As soon as the artichokes are soft and the rice is cooked al dente, remove the pan from the heat
Add the rest of the butter, the lemon juice and zest, parsley, and half of the grated parmesan
Stir until all is incorporated, then plate evenly between four shallow bowls
Once the rice is plated, add a little more parmesan to each dish then place the osso buco on top (Be gentle and ensure that the osso buco does not break, or that the bone marrow does not escape)
Finish the dish with a small drizzle of the reduced osso buco sauce and a generous crack of black pepper