Dominic Mafham serves up a delicious risotto.


  • 4 rosé veal shins with bone (2-3 inches thick)
  • 50 g flour
  • 25 ml olive oil
  • 2 small red onions (peeled and sliced)
  • 2 cloves garlic (peeled and crushed)
  • 6 sticks celery (sliced)
  • 8 carrots (peeled and sliced)
  • 8 anchovies (chopped)
  • 8 plum tomatoes (chopped)
  • 500 ml veal stock (or chicken stock)
  • 150 ml dry white wine
  • 25 g butter
  • for the gremolata:
  • zest of 1 unwaxed lemon
  • 1 clove garlic (peeled and crushed)
  • 1 tblsp chopped flat leaf parsley
  • for the risotto:
  • 300 g arborio rice
  • 1 onion (peeled and diced)
  • 1 clove garlic (peeled and crushed)
  • 50 g butter
  • 1 tblsp olive oil
  • 2 pinches saffron
  • 50 ml extra dry vermouth
  • 1 l free-range hot chicken stock
  • 1 tblsp chopped flat leaf parsley
  • 50 g parmesan (shaved)
  • salt and freshly ground black pepper


  • Pre-heat the oven to 160°C/Gas 3.
  • Place the flour on a plate and season with salt and pepper. Dust the shins in the flour and place in a hot pan with the olive oil. Sear on both sides until the meat is caramelised.
  • Place the onions, garlic, celery and carrots in a baking tray. Transfer the seared veal from the pan and place them on the vegetables. Sprinkle with anchovies and tomatoes and pour in the white wine and the veal stock. Cover the tray with silver foil and bake in the pre-heated oven for 2 hours until the meat is tender and falling off the bone.
  • To make the risotto, sauté the onions and garlic in butter and oil. Pour in the rice and stir well so that all the grains are coated with the buttery mixture. Stir in the saffron and add the vermouth. Then pour in a little of the hot stock, stirring constantly. Keep adding the stock gradually ensuring that the rice has soaked up all the liquid and continue until all the stock has been soaked up and the rice grains are tender. Season well and stir in the parsley and Parmesan.
  • Make the gremolata by mixing the lemon zest, garlic and parsley together. Serve the dish by placing the risotto in a bowl and place some veal on top, Drizzle with the juices and sprinkle with some gremolata.

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