Braised Veal Osso Bucco with Gremolata and Porcini Risotto

Ingredients

• 4 pieces veal hindshanks, sliced 2 inches thick by your butcher
• Salt
• Freshly ground black or white pepper
• 2 tbsp. olive oil
• 3 medium carrots, cut into ½ inch cubes
• 2 stalks celery, diced
• 1 small yellow onion, diced
• 2 medium cloves garlic, thinly sliced
• ³⁄₄ cup tomato paste
• 3 cups dry red wine
• 2 ¹⁄₂ cups veal stock or substitute beef stock
• ½ of a medium orange, zested and juiced
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 medium turnip, cut into ½ inch cubes
• Porcini Risotto, for serving (recipe follows)
• ½ medium orange, zested
• ½ small lemon, zested
• ½ large bunch flat-leaf parsley, finely copped
• 1 small clove garlic, minced
• Olive oil