Ingredients

Osso buco (veal shanks) 1.5 Kg
200g Onions 
100g Carrots 
15ml (1 tbsp) Olive oil 
15ml (1 tbsp) Tomato purée (optional) 
100ml Dry white wine 
500ml veal or beef stock 
Saffron risotto, to serve

Tools

• Food Processor
• Flexi Beater

Method

1. Brown the meat in a pan and reserve. Slice the onion and carrot in the Food Processor using the thin slicing disc on speed 3.
2. Add the oil to the bowl. Attach the Flexi Beater, set the temperature to 140ºC and the speed to stirring 2. When hot add the onions and carrot and cook for 7 minutes. Add the tomato purée and cook for 2 minutes. Add the wine and allow to reduce by two thirds. Remove the Flexi Beater.
3. Add the reserved meat and the stock. Maintaining the speed to stirring 2, set the temperature to 90ºC and set the timer for 1 hour 30 minutes. Check the stew from time to time to ensure the mixture has not become too dry; if it has, add a little more stock if necessary.
4. Serve with saffron risotto.