Photo: Jason Borg

Serves 4

Ingredients

For the risotto:
350g Carnaroli rice
30ml extra virgin olive oil
1 glass dry white wine
80g butter
120g grated Parmesan cheese
1g saffron

For the osso buco:
1 celery stalk
1 carrot
1 onion
Sage
Rosemary
4 ossobuco rear central
1 glass dry white wine
Broth
Tomato paste
Flour

For the broth:
1 celery stalk
1 carrot
1 onion
2 ossobuco
Salt
Nut organic vegetable

Method

Meat broth

In a pot, add two litres of cold salted water, celery, peeled onion and carrot.

Add the osso buco and leave it on high heat. Once it starts to boil, switch the heat to low and simmer for three hours.

Remove the meat and vegetables from the pot and set aside. Strain the broth.

Osso buco

In a pan, melt the butter over low heat and add the oil till heated well.

Flour the four shanks on all sides and brown them in a pan.

Add the glass of wine and let it evaporate.

Then add the tomato paste and half the broth.

Chop the celery, carrot and onion and fry lightly. Add to the same pan of the osso buco.

Bind together a sprig of sage and rosemary and drown them in the sauce.

Allow the meat to cook for about two hours, leaving the cover aside for ventilation. Check the pan at times in order to prevent sticking. Add salt and pepper.

Risotto

In a saucepan heat some oil and add the rice.

Toast it for a few minutes, pour white wine and let it evaporate.

Add the saffron. Moisten with broth constantly until cooked. Stir in butter and Parmesan cheese.

Presentation

Place a portion of rice on each plate and lay over one osso buco with its cooking sauce.

Saul Halevi is an Executive chef, Hotel Phoenicia, Floriana.