Beef Osso Buco w/ Risotto & Citrus Parsley Oil

1. Season your Osso Buco with salt.
2. Add ghee to a high heat Dutch oven. 
3. Sear Osso Buco on both sides until nicely golden brown. Remove and set aside.
4. Using the rendered fat, add onions, carrots, and celery to the pot. Cook until translucent. 
5. Mix in tomato paste and a splash of red wine. Cook off the alcohol until thickened. 
6. Add back your Osso Buco followed by bone broth, a bay leaf, thyme, rosemary, and a few orange peels. Bring to a simmer and reduce heat to medium high. 
7. Cover and let braise for 2 hours. Add more bone broth if it reduces too much as it cooks. 
8. Once finished, strain your sauce and mix in a tbsp of cold butter to thicken.
9. When your meat is 3/4 of the way finished. Make your risotto. You can make any type of flavor you want, I used dehydrated shiitake mushrooms. 
10. Melt ghee over high heat and add in diced shallots. Sauté until translucent. 
11. Add risotto and dehydrated mushrooms. Toast for 2 minutes. 
12. Deglaze with dry white wine. Once the alcohol is cooked off, begin to slowly pour in bone broth. 
13. As it cooks and evaporates, add more. Stir frequently until the risotto becomes the consistency of lava. Add grated Parmesan and cold butter to thicken. 
14. Lastly, in a small bowl mix parsley, lemon and orange zest and olive oil. This will be a fresh and lively garnish. 

For the Risotto

2 tbsp ghee
1 shallot diced
1 1/2 cups Arborio (short grain rice)
2 tsp dehydrated mushrooms
Splash of dry white wine
1/2 jar Beef Bone Broth 
1/4 cup grated Parmesan
2 tbsp unsalted butter

Citrus Parsley Oil

Chopped parsley
Orange Zest
Lemon Zest
3 tbsp olive oil

This recipe comes from Derrick Spalding a home chef that loves creating new and exciting restaurant style dishes at home! 
You can check him out here: https://www.instagram.com/baro...