Osso Buco With Saffron Risotto Fennel, Red Onion And Orange Salad Recipe

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Nutrition per serving    (USDA % daily values)
CAL
2796
FAT
582%
CHOL
175%
SOD
268%

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Ingredients for 6 servings

4 cups chicken stock

4 cloves garlic, peeled and chopped

1/4 cup diced shallots

1/2 lemon

2 tablespoons unsalted butter

1 zucchini

2 cups veal stock

1/3 cup diced onion

1 1/2 tablespoons olive oil

3 cups white wine

3 tablespoons olive oil

1/2 cup tomato sauce

Salt and pepper to taste

1 fennel bulb, trimmed

2 cups flour (to coat)

14 cup Parmesan cheese

2 onions

1 tablespoon chopped garlic

1/4 cup olive oil

Combine and reserve.

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 (

3-1 1/2-inch cut veal shanks

2 carrots

1 1/2 cups Arborio rice

3 tablespoons chopped chives

16-ounce can Italian plum tomatoes, crushed by hand

1 tablespoons butter

1 tablespoons minced garlic

1 yellow squash

Kosher salt and freshly ground pepper to taste

1 cup white wine

1 orange

1 red onion, peeled

1/4 cup extra virgin olive oil

1 medium red onion, peeled and finely diced

1/4 teaspoon saffron

1/2 cup chopped Italian parsley

1 sachet (1/2 head of garlic, 6 sprigs parsley, 3 sprigs thyme, 1 bay leaf and 1 tablespoon peppercorns)

1 tablespoons chopped lemon zest

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