*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Prepare the osso buco:
    3       tb           Olive oil
    2       tb           Unsalted butter
    3                    1 1/2 inch cut veal shanks
                         Salt and pepper to taste
    2       c            Flour (to coat)
                         Peel and cut the following
                         -vegetables into
    2                    Carrots
    2                    Onions
    1                    Zucchini
    1                    Yellow squash
    1                    Sachet (1/2 head of garlic,
                         -6 sprigs parsley, 3 s
    3       c            White wine
      1/2   c            Tomato sauce
    2       c            Veal stock
   Pre-heat oven to 325 degrees. Using a small,
   thick-bottomed rondeau, heat the olive oil and butter
   over medium high. Season the veal shanks thoroughly
   with salt and pepper. Coat the veal shanks with flour,
   shake to remove any excess, and brown well. Remove
   veal shanks from rondeau. Make the sachet: Add the
   vegetables and the sachet to the pan. Stir to coat and
   place the veal shanks on top. Add the wine, tomato
   sauce and stock, adjust the seasoning, and bring the
   mixture to a boil. Cover and cook the veal shanks in
   the oven for 1 1/2 hours, or until the meat is very
   tender Start the risotto: 1/3 cup diced onion 1/4 cup
   diced shallots 1 tablespoons minced garlic 1 1/2
   tablespoons olive oil 1 1/2 cups Arborio rice 1/4
   teaspoon saffron Salt and pepper to taste 1 cup white
   wine 4 cups chicken stock 1 tablespoons butter 1/4 cup
   Parmesan cheese In a large sauce pot over medium heat,
   sweat the onion, shallots and garlic in the olive oil.
   When vegetables are soft, add the rice and saffron,
   and salt and pepper to taste. Stir and continue
   cooking to toast the rice. When the rice is slightly
   browned, add the wine, stirring constantly. In a
   separate sauce pot, bring the chicken stock to a boil.
   Add the hot stock to the rice in three batches,
   stirring constantly until the liquid is fully
   absorbed. Continue the osso buco: Remove the shanks
   from the rondeau and reduce the jus to your taste.
   Make the tomato fondu: 1/4 cup olive oil 1 medium red
   onion, peeled and finely diced Kosher salt and freshly
   ground pepper to taste 4 cloves garlic, peeled and
   chopped 16-ounce can Italian plum tomatoes, crushed by
   hand Warm olive oil in a stainless sauce pot over
   medium heat. Add the onions and simmer for 5-10
   minutes until the onions are soft. Season with salt
   and pepper. Add the chopped garlic and simmer for 1-2
   minutes, carefully cooking but not browning the garlic
   (the oil should stew the vegetables). Add the
   tomatoes, and continue cooking another 10 minutes, or
   until the liquid is reduced and slightly thickened.
   Make the gremolata 1/2 cup chopped Italian parsley 1
   tablespoon chopped garlic 1 tablespoons chopped lemon
   zest Combine and reserve. Make the salad 1 orange 1
   fennel bulb, trimmed 1 red onion, peeled 1/2 lemon
   Salt and pepper to taste 1/4 cup extra virgin olive
   oil 3 tablespoons chopped chives Peel an orange down
   to the flesh. Using a knife, separate each segment
   from the surrounding membrane and remove. Place
   segments in a bowl. Squeeze orange halves over bowl to
   release any remaining juice. Using a sturdy Japanese
   mandolin, shave the fennel, white bulb down at an
   angle. Place fennel in a mixing bowl, and then shave
   the onion. Add onion to bowl, and toss. Add the juice
   of 1/2 lemon, the juice from the orange, salt and
   pepper to taste, and the olive oil. Toss again. Add
   the orange segments and chives, tossing once more, and
   serve. Fold the butter and cheese into the risotto,
   reserve over low heat. Pour jus over the shanks, top
   with gremolata, and serve with saffron risotto. Yield:
   6 servings. Posted to MC-Recipe Digest V1 #1
   From: “Ed Bauman” <BIRCHCREEK@msn.com>
   Date: Thu, 5 Dec 96 19:56:03 UT
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