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Beef shin with lemon and celery risotto
Fruit and vegetables
2 small
onions
, chopped
2
celery
sticks, chopped
2
leeks
, trimmed, washed and chopped
2
garlic
cloves, finely chopped
1
thyme
sprig
1 large
onion
, finely chopped
1
garlic
clove, finely chopped
1
celery
head (about 800g/1lb 12oz), heart and leaves finely sliced
1
lemon
, preferably organic, zest finely grated
1 small bunch flat-leaf
parsley
, leaves picked
1
garlic
clove
1
lemon
, zest finely grated
Tins, packets and jars
325g/11½oz tinned plum tomatoes, gently washed free of any sauce and roughly chopped
350g/12oz Carnaroli or
arborio rice
1.2 litres/2 pints boiling water or
chicken stock
Cooking ingredients
4 tbsp
sunflower oil
4
bay leaves
2 tbsp
olive oil
sea salt
Dairy, eggs and chilled
75g/3oz unsalted
butter
100g/3½oz
Parmesan
, freshly grated
Meat, fish and poultry
2kg/4lb 8oz beef
shin
on the bone, cut into 3cm/1¼in-thick slices
Other
500ml/18fl oz
white wine
150ml/5fl oz
white wine
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