Osso Buco with Springtime Risotto

Osso Buco Ingredients:
2 packs of Beef Soup/Shank Bones (about 2 pounds)
1 tbsp ghee or olive oil 
Salt & pepper, to tast
1 shallot, sliced
4 celery stalks, chopped
4 carrots, peeled and cut into 1½ inch pieces
1 cup white wine 
4 cups beef broth 
1 bay leaf
1 lemon, zested

Osso Buco Instructions:

1. Heat a Dutch oven over medium-low heat.
2. Warm the ghee or olive oil in the Dutch oven.
3. Pat the shanks dry and season both sides with salt and pepper.
4. Sear the shanks on both sides until golden brown, about 4 minutes per side. Remove and set aside.
5. Add the celery, shallot, and carrots. Sauté until slightly softened, about 4 minutes.
   
6. Deglaze the pot with 1 cup of white wine, scraping up any browned bits from the bottom.
7. Return the shanks to the pot. Pour in the 4 cups of beef broth and add the bay leaf.
8. Cover and cook on low for 3–3.5 hours, until the meat is fork-tender and falls off the bone.
9. Stir in the lemon zest just before serving for a fresh, bright finish.
10. Serve with Spring Risotto (below) or pair with mashed potatoes, polenta, or rice.

Risotto Ingredients:
1 ½ cups Arborio rice
1 shallot, sliced 
4 tbsp butter 
2 garlic cloves, minced
1 cup dry white wine
3-4 cups of chicken broth, warmed (divided)
2 cups of asparagus cut into ½ pieces
¾ cup of peas
1 cup of Parmesan, grated
1 lemon, zested
2 tsp of salt 

Risotto Instructions:

1. Melt 2 tablespoons of butter in a medium Dutch oven or heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring often, until they just start to turn golden, about 5 minutes.
2. Stir in the Arborio rice and garlic, cooking until the garlic is fragrant and the rice is coated and slightly translucent around the edges, about 2 minutes.
3. Pour in the white wine and bring to a simmer. Cook, stirring often, until almost all the wine has been absorbed, about 6 to 10 minutes.
4. Stir in 1 cup of warm broth and cook, stirring often, until almost fully absorbed. Continue adding broth, 1 cup at a time, allowing each addition to absorb before adding more. Taste the rice after each cup—it should be tender but slightly al dente. You may not need all 4 cups of broth.
5. Once the rice is cooked and all broth has been absorbed, remove the pan from heat. Add the asparagus on top of the rice, cover, and let steam for 3–5 minutes until crisp-tender.
6. Uncover, stir in the Parmesan, peas, lemon zest, and the remaining 2 tablespoons of butter. If the risotto is too thick, loosen it with a bit more broth or water.
7. Season with salt and pepper to taste. Serve immediately.
   
   

Gremolota (Classic Italian Herb Garnish) 
Ingredients:
½ cup fresh parsley, finely chopped
1 garlic clove, finely minced or grated
1 lemon, zested
2 tbsp olive oil 
Salt, to taste

Gremolota Directions:

1. Finely chop the parsley and place it in a small bowl.
2. Mince or grate the garlic as finely as possible, then add it to the parsley.
3. Add the lemon zest and mix everything together.
4.  Drizzle in olive oil 
5. Serve on top of Osso Buco