1. Brown the veal shanks for the osso buco while you chop the vegetables; then put the stew in the oven.
2. Make and refrigerate the mascarpone cream for the panettone.
3. Prepare the salad; refrigerate the greens and let the dressing stand at room temperature. Toss just before serving.
4. Toast the barley and cook the orzotto.
5. Boil the broccoli rabe and sauté the pancetta and the garlic.
6. Shortly before serving, toast the crostini and make the chickpea topping. Arrange the soppressata and fennel on a platter.
7. Finish the stew, orzotto and broccoli rabe.
8. Just before dessert, toast the panettone.