Osso buco veal a la Milanese

For the osso buco

1. In a large saucepan with hot olive oil, sauté the veal pieces which have been lightly salt and peppered.
2. Cut the vegetables into large slices and also sauté them. Extinguish with the wine.
3. Add the water (around one litre) to cover. Add the Hunter Sauce, the Gravy Sauce and the tomato paste.
4. Stir, cover the saucepan and cook for 2 hours on low heat. Or bake the meat in the oven at 150 °C for approximately 2 1/2 hours.

For the risotto

1. In a saucepan, bring to the boil the water with the Chicken Bouillon Premium and the saffron.
2. In a low, open saucepan, sauté the onion with olive oil so as to caramelise and after add the garlic and the rice. Continue for 2 minutes. Extinguish with the wine and continue with the stock, gradually stirring it continuously.
3. Once done, seal it with the butter and parmesan away from the heat.

Serve the osso buco with risotto and pour over the sauce.