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To make Osso Buco:
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Heat olive oil and butter in large pot over medium heat.
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Add celery, carrots, onion, bay leaves, thyme, oregano, and parsley, and cook 10 to 15 minutes, or until vegetables are tender.
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Add garlic, and saute 2 to 3 minutes.
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Stir in tomatoes and tomato paste, and cook 5 minutes.
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Add meat substitute, broth, wine, and lemon zest, and season with salt and pepper.
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Simmer 20 minutes, or until sauce thickens and meat substitute is heated through.
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To make Asparagus-Mushroom Orzotto:
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Heat olive oil and butter in large saucepan over medium heat.
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Add onion and saute 10 minutes, or until soft.
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Add garlic, and saute 2 minutes.
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Add asparagus and mushrooms, and saute 5 to 7 minutes, or until mushrooms start to release their juices.
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Add 1/2 cup orzo and cook 3 to 5 minutes, or until lightly browned.
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Add remaining orzo, and cook 3 minutes more, or until all pasta bits are browned.
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Stir in 1/2 cup vegetable broth, parsley, and thyme, and simmer 2 to 3 minutes, or until orzo has absorbed all liquid, stirring often.
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Continue adding broth to orzo 1/2 cup at a time until all liquid is absorbed and orzo is al dente.
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Remove from heat, and stir in Parmesan, if desired.
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Serve with Osso Buco.
