2 pinches saffron threads, soaked in 1 Tbsp warm water
50g unsalted butter
1 cup finely grated Pecorino cheese
gremolata and broccolini, to serve
Tie the shin pieces with kitchen string, then season with salt and pepper. Dredge with plain flour, then set aside of 5 minutes. Heat 2 Tbsp the oil in a large heavy-based saucepan set over a high heat and cook on both sides until well-browned. Set aside.
Wipe out the saucepan, then fry the vegetables in 1 Tbsp oil for 5 minutes, until softened, then add two-thirds of the garlic, rosemary and bay leaves. Cook for 5 minutes. Return the beef, then add the tomatoes and half the stock. Simmer gently for 3 hours, until the meat is tender.
Untie the beef and set aside, then strain the sauce through a fine sieve into a second saucepan and boil to reduce to a thickened consistency.
Meanwhile, sauté the onion and remaining garlic in the remaining olive oil for 5 minutes, until softened, then add the rice and cook for 3 minutes. Pour in the wine and saffron, then bring to a boil. Add the remaining stock ½ cup at a time, allowing the liquid to absorb before adding the next amount. Beat in the butter and cheese, then season with salt.
Serve the shin on saffron risotto with gremolata and broccolini.