Osso Buco Directions
Season veal shanks with salt and pepper, dredge with flour and in a sauté pan on medium heat, sear on both sides in canola oil until golden brown.

Remove veal shanks and discard oil. Place Veal shanks in Hotel pan.

In a medium sized pot, pour in extra virgin olive oil.

Sauté garlic until golden brown, repeat with onions, then carrots and then celery, and until golden brown.

When all golden brown, add the herbs and then deglaze pot with red wine and reduce red wine by one third.

Dissolve the veal stock into the water and then add the mixture into the pot. Cook for approximately 25 minutes on medium heat.

Add sauce to the veal shanks in the hotel pan. Cover and cook for approximately 2 hours at 350 degrees, or until fork tender.

Risotto Directions
Pour the extra virgin olive oil in a pan with diced onions on low and sweat them (cooking without color).

Once softened, add risotto (Carnaroli rice) stirring to coat all grains, until slightly toasted for approximately 5 minutes on medium heat.

Deglaze with white wine (stirring constantly).

Cook for 3 – 5 minutes or until wine is evaporated. Very Important! You must constantly be stirring the risotto at all times during the cooking process.

Slowly pour small amounts of vegetable stock into the mixture until absorbed and then add additional small amounts and repeat until all of the liquid is absorbed.

Continue stirring until the rice is cooked to your desired tenderness.

To Serve:
Remove from the heat and finish with butter, Parmesan cheese, salt and pepper to taste.

Spoon the risotto onto a large flat dish.

Place the veal shank onto the center of the rice.

Spoon the sauce and vegetables over the veal shank and serve.