Angela Hartnett served up a tasty veal osso buco with Milanese risotto and gremolata on Saturday Kitchen.

The ingredients for the osso buco: plain flour, for dusting, 1 veal shin, cut into 5cm pieces through the bone, 100ml olive oil, 1 onion, roughly chopped, 1 carrot, peeled and roughly chopped, 1 leek, roughly chopped, 1 celery stick, roughly chopped, 1 head garlic, cut horizontally though the middle, 4 sprigs fresh thyme, 2 bay leaves, 5 white peppercorns, crushed, 200ml white wine, 250ml chicken stock, 2 tomatoes, cut into quarters, salt and freshly ground black pepper.

For the risotto: 1.5 litre chicken stock, 2 tbsp olive oil, 40g unsalted butter, 1 shallot, finely chopped, 1 clove garlic, finely chopped, 250g risotto rice, such as arborio, pinch saffron, 150g Parmesan, grated and 100g unsalted butter.

See Angela’s recipes in her book titled: Angela’s Kitchen: 200 Quick and Easy Recipes available from Amazon now.