Osso buco (.99, .99, .9)

Best meal I ever made. Perhaps it was the day, the mood, or whatever. But I don't recall having a better meal from our kitchen. The last time I prepared Osso buco I fell for the saffron trap. Use a spice that is super expensive, and it must be good. Sorry, I didn't like it. Think of the money will save! I plated the veal shank on its cooking liquid, and this on risotto that had been cooked with chicken stock.

Dust veal with flour and brown on both sides in a bit of oil. Remove veal. To this add 3-4 shaved carrots, an onion, and either celery or fennel chopped. Cook this on medium for a few minutes. Add One 12 oz can of Del Monte diced tomatoes. 1 cup of sweet marsala wine, 1/2 cup red wine. 1/2 orange juice. Add back the veal and cook for 2.4 hours.

To make the risotto, start by simmering 4 cups of chicken broth. Add a cup at a time to the risotta until it can not absorb any more. Keep stirring. It takes about 15 to 20 minutes to complete.