1 carrot, peeled and roughly chopped
1 celery stick, roughly chopped
1 head garlic, cut horizontally though the middle
1 clove garlic, finely chopped
1 leek, roughly chopped
1 onion, roughly chopped
1 shallot, finely chopped
4 sprigs fresh thyme
250ml/9fl oz chicken stock
1.5 litres/2¾ pints chicken stock
plain flour, for dusting
250g/9oz risotto rice, such as arborio
salt and freshly ground black pepper
100ml/3½fl oz olive oil
2 tbsp olive oil
pinch saffron
5 white peppercorns, crushed
40g/1½oz unsalted butter
100g/3½oz unsalted butter
1 veal shin, cut into 5cm/2in pieces through the bone
200ml/7fl oz white wine