Osso Buco with Milanese Risotto

In a large stove top casserole dish or oven proof pan put the olive oil and melt the butter, add the onion and cook on a low heat until they are translucent.

With a pair of scissors snip the side of each Osso Buco to prevent it from curling.

Dust the meat with flour and shake to remove any excess.

Remove the onion from the pan and, without washing the pan, add the Osso Buco.

Cook on a high heat for 2-3 minutes each side or until a nice brown colour and crust is reached.

Remove from the pan and set aside.

In the same pan add the carrots, celery and sage, and cook them on a medium heat for 3-4 minutes.

Add the cooked onion, the Osso Buco and white wine.

Cook down until the wine has evaporated.

Lightly season with salt and add the tomato concentrate and 400ml of beef stock.

Cover with a lid and cook for 2 hours at 180°C or until the meat is beginning to fall from the bone.

Add more stock if required but note that the sauce should not be too runny.

Adjust the seasoning of the sauce and let it rest for at least 3 hours or ideally overnight in the fridge, which will help all the flavour to set.