We’re following The Granuad’s ‘Cook the Perfect’ recipe for Osso Buco, using British rose veal shin, and served with gremolata and risotto alla milanese.

The veal gets browned…

Before adding to a stock and cooking for a couple of hours.

After much cooking, and much stirring of risotto…

And… it’s basically the best meal we’ve ever had! Amazingly soft veal with huge flavour from the bone, which goes perfectly with the risotto.