Recipe - OSSO BUCO WITH SAFFRON RISOTTO FENNEL RED ONION AND ORANGE

Continued from Part 1

Make the Tomato Fondue: Warm olive oil in a stainless sauce pot over medium
heat. Add the onions and simmer for 510 minutes until the onions are soft.
Season with salt and pepper. Add the chopped garlic and simmer for 12
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.

Combine and reserve.

Make the Salad: 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 One half 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