Mike Davies served up a tasty beef shin buco with saffron puntalette and orange gremolata on Saturday Kitchen.

The ingredients for the buco are: 1–1.5kg cross-cut beef shin (ask a butcher to cut into pieces, bone in), 10g fresh thyme, 4 bay leaves, 2 tbsp vegetable oil, 2 onions, chopped, 2 heads garlic, broken in half and unpeeled, 1 litres chicken stock, salt and freshly ground black pepper.

For the gremolata: 10g fresh flatleaf parsley, finely chopped, 2 garlic cloves, finely grated and 1 orange, zest only.

For the puntalette: 400g puntalette or orzo, generous pinch saffron, 100g unsalted butter, 200ml double cream, 50g Parmesan, grated, plus extra to serve and salt.

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