Fireside Food

Veal shank with risotto

Osso buco con risotto

➤ SERVES 4

➤ PREPARATION 30 minutes

➤ COOKING 3 hours

I had to include this dish because it is one of my father’s all-time favourites. And, for me, it sums up all that is good about winter cooking. The name of the dish (osso means bone and buco means hole) refers to the veal shank with its central hole filled with the all-important marrow, which thickens the sauce and gives it its characteristically rich flavour. You will almost certainly need to go to a good butcher to get the meat for this dish, but it will be well worth the trip.

• olive oil, to fry
• 4 pieces of veal shin, cut through the bone with the marrow, about 350g each
• 4 tbsp plain flour
• 50g butter
• 1 onion, peeled• • • • • • •