1 small carrot, peeled and chopped
1 celery stick, chopped
1 garlic clove, peeled
1 strip of pared lemon zest
1 brown onion, chopped
small handful flatleaf parsley leaves
1 sprig fresh rosemary, leaves chopped
2 sage leaves
2 shallots, finely chopped
2 tomatoes, skinned and chopped
25g/1oz plain flour
225g/8oz risotto rice, such as carnaroli or arborio
600ml/20fl oz beef stock
1.2 litres/2 pints beef stock
salt and freshly ground black pepper
4 tbsp olive oil
small pinch saffron strands
50g/1戮oz unsalted butter
1.5kg/3lb 5oz veal shin, cut into slices about 4cm/1陆in thick
150ml/5fl oz dry white wine
60ml/4 tbsp dry white wine