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1
Pre-heat oven to 325 degrees.
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2
Using a small, thick-bottomed rondeau, heat the olive oil and butter over medium high.
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3
Season the veal shanks thoroughly with salt and pepper.
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4
Coat the veal shanks with flour, shake to remove any excess, and brown well.
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5
Remove veal shanks from rondeau.
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6
Make the sachet:
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7
Add the vegetables and the sachet to the pan.
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8
Stir to coat and place the veal shanks on top.
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9
Add the wine, tomato sauce and stock, adjust the seasoning, and bring the mixture to a boil.
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10
Cover and cook the veal shanks in the oven for 1 1/2 hours, or until the meat is very tender.
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11
In a large sauce pot over medium heat, sweat the onion, shallots and garlic in the olive oil.
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12
When vegetables are soft, add the rice and saffron, and salt and pepper to taste.
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13
Stir and continue cooking to toast the rice.
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14
When the rice is slightly browned, add the wine, stirring constantly.
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15
In a separate sauce pot, bring the chicken stock to a boil.
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16
Add the hot stock to the rice in three batches, stirring constantly until the liquid is fully absorbed.
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17
Continue the osso buco: Remove the shanks from the rondeau and reduce the jus to your taste.
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18
Peel an orange down to the flesh.
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19
Using a knife, separate each segment from the surrounding membrane and remove.
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20
Place segments in a bowl.
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21
Squeeze orange halves over bowl to release any remaining juice.
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22
Using a sturdy Japanese mandolin, shave the fennel, white bulb down at an angle.
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23
Place fennel in a mixing bowl, and then shave the onion.
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24
Add onion to bowl, and toss.
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25
Add the juice of 1/2 lemon, the juice from the orange, salt and pepper to taste, and the olive oil.
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26
Toss again.
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27
Add the orange segments and chives, tossing once more, and serve.
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28
Fold the butter and cheese into the risotto, reserve over low heat.
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29
Pour jus over the shanks, top with gremolata, and serve with saffron risotto.
