Turkey shanks with risotto

To make turkey shanks with risotto, prepare the turkey shanks: cut into the membrane encircling the marrowbones 1, to prevent the meat cuts from "curling" during cooking, wrap in twine 2, dredge all four marrowbones with flour on both sides 3 and leave them to one side in a bowl.

Place the butter and oil in a capacious pan 4, add the finely chopped onion 5 and sweat on a low flame, with a ladle of meat stock 6.

). When the onion is ready it will become transparent (this will take around 15 minutes). Add the shanks and thoroughly brown on both sides 7. Now add a glass of white wine 8. Reduce, add salt and pepper to taste, followed by the broth 9.

Cook on a low flame for at least 45 minutes, with the lid on 10, but not entirely closed; move the pan to create ripples on the surface of the contents, every now and then add some broth so that the turkey shanks do not stick to the pan. Finely chop the parsley, garlic and lemon rind 11 and leave to one side, to flavor the them later on. In the meantime prepare the risotto: Remove the zucchini from the flowers 12,

wash and cut the zucchini into slices 13, open the flowers to remove the pistils inside 14 and leave them whole. Finely chop the vegetables for the sautée base, as described in the sheet on how to make a sautée base. Heat the olive oil in a pan and add the finely chopped vegetables 15,

leave to brown for a few minutes before adding a ladle of vegetable broth 16; cook for another 10 minutes. Now add the rice, toast it, add the white wine, simmer and reduce 17; gradually add the broth as the risotto continues cooking 18.

Half way into the cooking time, add the zucchini 19 and when the risotto is cooked, remove from the flame, add the grated cheese 20, the butter 21 and stir until creamy.

Finish by adding the zucchini flowers 22. In the meantime the shanks will have finished cooking, so flavor them with the finely chopped herbs 23 and serve the risotto hot, together with the shanks 24.