Rick Stein served up a tasty osso buco with shin of veal, gremolata and risotto Milanese on Rick Stein’s Food Stories.

The ingredients are: 1.5kg veal shin, cut into slices about 4cm thick, 4 tbsp olive oil, 25g plain flour, 1 brown onion, chopped, 1 small carrot, peeled and chopped, 1 celery stick, chopped, 1 sprig fresh rosemary, leaves chopped, 2 sage leaves, 150ml dry white wine, 2 tomatoes, skinned and chopped, 600ml beef stock, 1 strip of pared lemon zest, salt and freshly ground black pepper.

For the risotto Milanese: 1.2 litres beef stock, small pinch saffron strands, 50g unsalted butter, 2 shallots, finely chopped, 225g risotto rice, such as carnaroli or arborio and 60ml/4 tbsp dry white wine.

For the gremolata: 1 garlic clove, peeled, small handful flatleaf parsley leaves and 1 strip of pared lemon zest.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.