2 heads garlic, broken in half and unpeeled
2 garlic cloves, finely grated
2 onions, chopped
1 orange, zest only
10g/â oz fresh flatleaf parsley, finely chopped
10g/â oz fresh thyme
1 litres/1¾ pint chicken stock
400g/14oz puntalette or orzo
4 bay leaves
salt and freshly ground black pepper
2 tbsp vegetable oil
generous pinch saffron
salt
100g/3½oz unsalted butter
200ml/7fl oz double cream
50g/1¾oz Parmesan, grated, plus extra to serve
1â1.5kg/2lb 4ozâ3lb 5oz cross-cut beef shin (ask a butcher to cut into pieces, bone in)