Name: Osso Buco Saffron Risotto Fennel And Salad Part 1 of 2
Ingredients: 3 tb Olive oil; 2 tb Unsalted butter; 3 1 1/2 inch cut veal shanks; Salt and pepper to taste; 2 c Flour; to coat; 3 c White wine; 1/2 c Tomato sauce; 2 c Veal stock; 2 Carrots; 2 Onions; 1 Zucchini; 1 Yellow squash; ***SACHET*** 1/2 head garlic 6 sprigs; 3 sprigs 3 sprigs; ; parsley, parsley 3 sprigs; ; thyme 1 bay leaf 1; ; tablespoon; ; peppercorns; 1/3 c Diced onion; 1/4 c Diced shallots; 1 tb Minced garlic; 1 1/2 tb Olive oil; 1 1/2 c Arborio rice; 1/4 ts Saffron; Salt and pepper to taste; 1 c White wine; 4 c Chicken stock; 1 tb Butter; 14 c Parmesan cheese; 1/2 c Chopped Italian parsley; 1 tb Chopped garlic

If you are inclined to be angry at someone in leadership of your church because your child does not have fun in church, then first consider if the source of the problem is in the heart of your child. Please don’t make the criteria for judging the success of a church’s efforts at reaching children and teens the fun-value of the meetings. God did not command the church to provide entertainment for your kids. And if you must speak out about it at all, attempt to increase, rather than to decrease the intensity and effectiveness of prayer and Bible study as a means to reach the hearts of the children. If you chose to do otherwise, you could be working against the Spirit.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Dujour11	6	servings

INGREDIENTS

3	tb	Olive oil
2	tb	Unsalted butter
3		1 1/2 inch cut veal shanks
		Salt and pepper to taste
2	c	Flour; to coat
3	c	White wine
1/2	c	Tomato sauce
2	c	Veal stock
2		Carrots
2		Onions
1		Zucchini
1		Yellow squash
		*SACHET* 1/2 head garlic 6 sprigs; 3 sprigs 3 sprigs
		; parsley, parsley 3 sprigs
		; thyme 1 bay leaf 1
		; tablespoon
		; peppercorns
1/3	c	Diced onion
1/4	c	Diced shallots
1	tb	Minced garlic
1 1/2	tb	Olive oil
1 1/2	c	Arborio rice
1/4	ts	Saffron
		Salt and pepper to taste
1	c	White wine
4	c	Chicken stock
1	tb	Butter
14	c	Parmesan cheese
1/2	c	Chopped Italian parsley
1	tb	Chopped garlic
1	tb	Chopped lemon zest
1/4	c	Olive oil
1	md	Red onion; peeled and finely
		; diced
		Kosher salt and freshly ground pepper to
		; taste
4		Cloves garlic; peeled and chopped
1		16 ounces Ca Italian plum tomatoes; crushed by hand
1		Orange
1		Fennel bulb; trimmed
1		Red onion; peeled
1/2		Lemon
		Salt and pepper to taste
1/4	c	Extra virgin olive oil
3	tb	Chopped chives

INSTRUCTIONS

OSSO BUCO
PEEL & CUT THE FOLLOWING
RISOTTO
GREMOLATA
TOMATO FONDU
SALAD
Pre-heat oven to 325 degrees.
Prepare the OssoBucco: Using a small, thick-bottomed rondeau, heat the
olive oil and butter over medium high. Season the veal shanks thoroughly
with salt and pepper. Coat the veal shanks with flour, shake to remove any
excess, and brown well. Remove veal shanks from rondeau.
Make the sachet: Add the vegetables and the sachet to the pan. Stir to coat
and place the veal shanks on top. Add the wine, tomato sauce and stock,
adjust the seasoning, and bring the mixture to a boil. Cover and cook the
veal shanks in the oven for 1 1/2 hours, or until the meat is very tender
Make the Risotto: In a large sauce pot over medium heat, sweat the onion,
shallots and garlic in the olive oil. When vegetables are soft, add the
rice and saffron, and salt and pepper to taste. Stir and continue cooking
to toast the rice. When the rice is slightly browned, add the wine,
stirring constantly.
In a separate sauce pot, bring the chicken stock to a boil. Add the hot
stock to the rice in three batches, stirring constantly until the liquid is
fully absorbed.
Continue the osso buco:
Remove the shanks from the rondeau and reduce the jus to your taste.
Yeild 6 Servings
Continued in Part 2
Original Title: OSSO BUCO WITH SAFFRON RISOTTO FENNEL, RED ONION AND ORANGE
SALAD
CHEF DUJOUR RICK MOONEN SHOW #DJ9324
Busted and entered for you by: Bill Webster
continued in part 2

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