Calfs Feet with Saffron Risotto

• 1 each onions cubed
• 2 each garlic cloves chopped
• 3 ounces carrots cubed
• 3 ounces celery cubed
• 2 ounces leeks cubed
• 4 slices calf's foot
• 2 ounces butter
• 1 tablespoon tomato puree (passata)
• 1 cup red wine
• 1 cup wine
• 2 each tomatoes chopped
• 1 1/4 cups beef stock
• 1/2 each lemon peeled, grated
• 1/2 teaspoon caraway seeds chopped
• 2 tablespoons parsley leaves chopped
• 2 each garlic cloves

1. Season the calfsfeet, put in the flour and coat on both sides.
2. Heat the butter and fry calfs feet brown on both sides.
3. Add the onion and one garlic clove and saute a minute.
4. Add the tomato paste and the wines and simmer to reduce some.
5. Add the tomatoes;fill up with broth and cover and simmer for 1 1/2 hours.
6. Add the grated lemon peel, caraway seeds, parsley and the rest of the garlic.

onions, garlic, carrots, celery, leeks, butter, tomato puree, red wine, wine, tomatoes, beef stock, lemon, caraway seeds, parsley, garlic

Taken from recipeland.com/recipe/v/calfs-feet-saffron-risotto-44394 (may not work)