INGREDIENTS

• 4 pieces rose veal osso buco (about 350g each)
• 3 tbsp. olive oil
• 1 jar Sacla’ Osso Buco Sauce with Zesty Lemon & Herbs
• 1 tbsp capers, finely chopped
• Small handful parsley leaves, finely chopped
• 1 garlic clove, crushed
• Finely grated zest 1 lemon
• 800ml vegetable or chicken stock
• 30g unsalted butter
• 1 small onion, finely chopped
• ½ tsp. saffron strands
• 300g Arborio risotto rice
• 200ml dry white wine
• 40g Parmesan, finely grated
• Salt & pepper to taste

INSTRUCTIONS 

1. Season the veal. Heat 1 tbsp. oil in a pan over a medium-high heat and sear the veal for about 8 minutes until browned all over. 
2. Add the Osso Buco Sauce and 500ml water. Bring to the boil then reduce to a simmer, cover and cook for 1½-1¾ hours until tender.
3. Meanwhile, mix the capers, parsley, garlic, lemon zest and 1 tbsp. oil together to make a gremolata. Season with a pinch of salt and set aside.
4. Simmer the stock in a saucepan over a low-medium heat. In a non-stick pan, heat the remaining oil and half the butter. Add the onion and cook for 5 mins until softened. Stir in the saffron until it begins to release its colour, then add the rice. Coat in the butter, then pour in the wine and simmer.
5. Add a ladleful of stock to the rice, stirring until it’s all absorbed. Continue adding a ladleful at a time, stirring frequently and making sure it is absorbed before adding the next. The rice should be ready after about 20 mins.
6. Stir in the remaining butter and Parmesan, remove from the heat, cover with the lid and set aside for 5 mins. Top the risotto with a piece of veal, spoon over the sauce and finish with the parsley mixture.