Braised Veal Osso Bucco with Gremolata and Porcini Risotto

Name: 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)