Osso Buco Saffron Risotto Fennel And Salad Part 1 of 2

1 tb Garlic ; minced

3 tb olive oil

PEEL & CUT THE FOLLOWING

1 16-oz can Italian plum tomatoes

1 Orange

3 tb Chives ; Chopped

1 1/2 tb olive oil

1 1/2 c Arborio rice

SALAD

2 Carrots

1/4 ts Saffron

14 c Parmesan cheese

1 Red onion ; peeled

OSSO BUCO

1/3 c onion ; Diced

2 tb Unsalted butter

1 Yellow squash

1/2 c Italian parsley ; Chopped

1/2 c Tomato sauce

2 c Veal stock

RISOTTO

1 tb lemon zest ; Chopped

4 Cloves garlic ; peeled

1 tb Garlic ; chopped

1 md Red onion ; peeled and finely diced

1/2 head garlic

1 tbs peppercorn s

1/4 c olive oil

1/2 Lemon

2 c Flour ; to coat

1 Zucchini

3 sprigs parsley, thyme, bay leaf

1/4 c Extra Virgin Olive Oil

3 c White wine

1/4 c shallot s ; Diced

1 c White wine

TOMATO FONDU

3 1 1/2-inch veal shanks

2 Onion s

GREMOLATA

Kosher salt and freshly ground pepper ; to taste

1 bulb Fennel ; trimmed

SACHET

4 c Chicken Stock

salt and pepper ; to taste