Barley and pumpkin risotto
1 litre chicken stock
salt and pepper for seasoning
4 veal shanks
2 litres veal stock
2 bay leaves
2 Tblsp fresh thyme chopped
salt and black pepper for seasoning
150g celery4 whole garlic cloves peeled
Seed pumpkin and drizzle with olive oil, then place in a 180 degrees oven and roast until the flesh is completely mashed. Keep aside. Rinse barley under cold water and cook with chicken stock. When the barley is completely cooked stir in the pumpkin and season with salt and pepper.
Lightly flour shanks, then in a heavy based casserole dish seal shanks in olive oil over a high temperature. Once golden remove shanks and saute the mirepoix until vegetables are soft. Return shanks to the dish and add the veal stock herbs and seasoning. Cook in a 200 degrees oven for about 2 hours or until meat is beginning to fall off the bone. Remove shanks and strain bouillon through a chinois, retaining bouillon for sauce.
Reheat shanks in bouillon and reheat barley risotto. On a large plate place a mound of risotto, sit the shank vertically in the centre of the risotto and sauce with bouillon.