Recipe: osso bucco with orange

Name: osso bucco à l'orange
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4 portions
Ingredients: 4 belles tranches de jarret de veau de 200 g; 1 boites 250 g de tomates concassées; 1 oignon émincé 6 gousses d'ail dégermées et écrasées; 2 oranges; 2 càs d'huile d'olive; 20 cl de vin blanc; 10 cl de liqueur d'orange; 30 cl de fond de veau préparé; 1 bouquet garni (laurier, persil, thym); Sel poivre

By AFTouch-Cuisine ★ ★ ★ ★ ★ 2/5 (1 reviews) Other dishes

Prep 15 min

Cook 80 min

Total 1h35

Servings 4 serv.

Ingredients for 4 servings

4 beautiful slices of veal shank 200 g each
1 can 250 g of crushed tomatoes
1 sliced onion 6 cloves of garlic, peeled and crushed
2 oranges
2 tbsp olive oil
20 cl white wine
10 cl orange liqueur
30 cl prepared veal stock
1 bouquet garni (bay leaf, parsley, thyme)
Salt pepper

Step-by-step directions

1 Peel the two oranges completely (remove the skin from the fruit), detach the segments and place them to macerate in 10 cl of orange liqueur.

2 In a casserole dish, heat the olive oil and 30 g of butter and brown the meat over medium heat for 10 minutes, turning it halfway through, deglaze with white wine and let it cook a little.

3 Then add the veal stock, onions, tomatoes, bouquet garni, the juice of the oranges, the liqueur, then salt and pepper.

4 Let simmer for 1 hour 20 minutes, until the meat cuts easily.

5 Serve by arranging on each plate the orange segments on top of the veal pieces.