Braised Oxtail with Saffron Risotto
A rich and comforting meal featuring tender red wine-braised oxtail served over a creamy bed of saffron risotto, finished with a fresh herb and lemon gremolata.
Ingredients
- •bed saffron risotto
- •dollop oxtail (braised)
- •turnips
- •leeks
- •carrots
- •parsley (tossed)
- •drizzle olive oil
- •shallots
- •lemon zest
- •pinch salt
Method
- 1Spread a bed of prepared saffron risotto onto the plates.
- 2Top the risotto with a portion of braised oxtail, which has been cooked with turnips, leeks, and carrots.
- 3Garnish with a mixture of parsley, olive oil, shallots, and lemon zest.
- 4Finish with a sprinkle of salt and a final drizzle of olive oil.