4 veal shake with the bone / butter / extravirgin olive oil / 1 onion / salt / white wine / tomato paste / beef broth / bone marrow / arborio rice / saffron / grated parmesan / garlic clove / 1 anchovy
Vertically cut the fat around the veal shake with scissors (multiple cuts should do so that the meat does not curl), coat them with flour and put in a pan with butter and oil. Let it cook for a couple of minutes, while slicing half an onion and add it to the pan. Turn the meat on the other side, season with salt and simmer with white wine. Once the wine is evaporated, cover the bottom of the pan with beef broth, add 2 spoonfuls of tomato paste, cover with a lid and cook slowly for at least 45 minutes. Add broth if it gets too dry.
In the meantime prepare the risotto. Dice the remaining onion and the bone marrow and put them in a pan with butter and oil. Once brown, add the rice and let it toast, simmer with wine. Add the broth, salt and the saffron, and bring to cooking by adding more broth when needed. Once ready, add butter and parmesan and mix.
Once everything is ready, prepare the “tremolata” (sauce that goes on top of the veal). Fry a crushed garlic clove with abundant butter, an anchovy and lemon zest until brown. Take the garlic off and pour the sauce on the veal.
Serve with parsley.