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Ingredients

• 3 Tbsp. Extra virgin olive oil
• 2 Tbsp. Unsalted butter
• 3 x 1 1/2 inch cut veal shanks
•     Salt and pepper to taste
• 2 c. Flour, to coat
• 3 c. White wine
• 1/2 c. Tomato sauce
• 2 c. Veal stock
• 2 x Carrots
• 2 x Onions
• 1 x Zucchini
• 1 x Yellow squash
•     *SACHET*** 1/2 head garlic 6 sprigs, 3 sprigs 3 sprigs parsley, parsley 3 sprigs thyme 1 bay leaf 1 Tbsp. peppercorns
• 1/3 c. Diced onion
• 1/4 c. Diced shallots
• 1 Tbsp. Chopped garlic
• 1 1/2 Tbsp. Extra virgin olive oil
• 1 1/2 c. Arborio rice
• 1/4 tsp Saffron
•     Salt and pepper to taste
• 1 c. White wine
• 4 c. Chicken stock
• 1 Tbsp. Butter
• 14 c. Parmesan cheese
• 1/2 c. Minced Italian parsley
• 1 Tbsp. Minced garlic
• 1 Tbsp. Minced lemon zest
• 1/4 c. Extra virgin olive oil
• 1 med Red onion, peeled and finely diced
•     Kosher salt and freshly grnd pepper to taste
• 4 x Cloves garlic, peeled and minced
• 1 x 16 ounces Ca Italian plum tomatoes, crushed by hand
• 1 x Orange
• 1 x Fennel bulb, trimmed
• 1 x Red onion, peeled
• 1/2 x Lemon
•     Salt and pepper to taste
• 1/4 c. Extra virgin extra virgin olive oil
• 3 Tbsp. Minced chives

Description

Pre-heat Oven To 325 Degrees. Prepare The OssoBucco: Using A Small, Thick-bottomed Rondeau, Heat The Extra Virgin Olive Oil And Butter Over Medium High. Season The Veal Shanks…

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