¼ cup loosely packed chopped parsley
1 small garlic clove, very finely chopped
1½ teaspoons microplaned Meyer lemon zest
1 small onion, finely diced
1.5 cups emmer farro, soaked overnight
¾ cup red wine
1 3-ounce chunk Prosciutto di Parma, cut in half
1½ quarts vegetable stock, warmed
½ tablespoon fennel pollen
½ tablespoon Viridian Farms Piment d'espelette
1 teaspoon ground cumin
1 teaspoon fleur de sel
½ teaspoon ground black pepper
6 8-ounce portions veal osso bucco
½ pound pancetta or quality bacon, cut into ¾-inch x 2 ½-inch oversized lardons
Canola-olive oil blend
1 large carrot, peeled and halved lengthwise
1 large onion, diced medium
1 medium leek, cut in ¼-inch slices on the bias
1 quart red wine
2 quart veal stock
1 pound chanterelles, cleaned and large ones cut to size
9 Brussels sprouts, cleaned and halved
6 tablespoons sage compound butter, cold and cubed
½ cup finely Parmigiano-Reggiano cheese
For the Gremolata:
Combine the parsley, garlic, and Meyer lemon.
For the Emmer Farro:
In olive oil, sauté the onion with a pinch of salt over medium heat until softened. Add the farro and toast, stirring it in with the onions, until well coated, about 1 minute. Add the wine and prosciutto and cook, stirring, until all the wine has been absorbed. Add 1 quart of the vegetable stock and cook over a low heat, covered and stirring often, until the farro grains are plump and tender and the cooking liquid is absorbed, about 1 hour. Add more stock as needed so the farro is always submerged in liquid. Season carefully as the liquid reduces. After 1 hour, test a few grains for doneness. If they still seem crunchy, continue to cook, adding more stock as needed, until they have pleasant chew (this could take another 30 minutes). Reserve.
For the Silvies Valley Ranch Veal Osso Bucco:
Mix the fennel pollen, piment d'Espelette, cumin, fleur de sel, and black pepper and rub generously on the osso bucco. Rest. Preheat the oven to 350°F. Gently render lardons in neutral oil over a medium-low heat until the outside is crisp and the inside has melted. Reserve. In the bacon fat, brown the osso bucco on all sides in a braising pan over medium high heat. Reserve. Again in the pan fat, sauté the carrot, onion, and leek over medium heat with a pinch of salt until softened.
Deglaze the pan with red wine and reduce at a gentle simmer by half. Add veal stock and seared osso bucco and bring to a simmer. Cover tightly and put in the oven. Braise until tender, about 1 hour and 50 minutes.
Add the chanterelles and Brussels sprouts and continue to cook until meat is fork-tender, about 30 minutes more. Pick out the carrots, cut into smaller pieces, and add back to the mix.
To Assemble and Serve:
Reheat the Emmer Farro in more vegetable stock. Whisk in sage butter and parmesan. Season. Reheat the Osso Bucco, including the lardons, and braising liquid. Season. Plate the Emmer Farro and Osso Bucco. Garnish with the braising liquid and braising solids.
Top marrow with Gremolata.