Method:
- Season the veal. Heat 1 tbsp. oil in a pan over a medium-high heat and sear the veal for about 8 minutes until browned all over.
- Add the Osso Buco Sauce and 500ml water. Bring to the boil then reduce to a simmer, cover and cook for 1½-1¾ hours until tender.
- Meanwhile, mix the capers, parsley, garlic, lemon zest and 1 tbsp. oil together to make a gremolata. Season with a pinch of salt and set aside.
- Simmer the stock in a saucepan over a low-medium heat. In a non-stick pan, heat the remaining oil and half the butter. Add the onion and cook for 5 mins until softened. Stir in the saffron until it begins to release its colour, then add the rice. Coat in the butter, then pour in the wine and simmer.
- Add a ladleful of stock to the rice, stirring until it’s all absorbed. Continue adding a ladleful at a time, stirring frequently and making sure it is absorbed before adding the next. The rice should be ready after about 20 mins.
- Stir in the remaining butter and Parmesan, remove from the heat, cover with the lid and set aside for 5 mins. Top the risotto with a piece of veal, spoon over the sauce and finish with the parsley mixture.