Rinse in water to wash the veal shank and drain.
Before frying use cloth to dry the veal shank.
Veal shank coat with flour after seasoned by salt and pepper. Pan fried until golden brown with olive oil.
Saute the onion, carrot, celery and garlic until golden brown, then add the tomato paste.
Place pan fired veal shank in the pan, and heat for 1 minute.
Add the thyme rosemary and bayleaf in the pan.
Pour red wine and water into the pan for simmering.
Cover the pan with aluminium foil and put it in the oven, bake at 220℃for 2 hours.
Cook the risotto until soft, add white wine and cream cook 1 to 2 minutes.
Put the veal shank on the risotto and add the sauce. Serve hot.
Veal shank coat with plain flour to keep the meat firm.