Recipe: osso bucco with orange

Name: osso bucco with orange
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4 servings
Ingredients: 4 beautiful slices of veal shank 200 g (7 oz) each; 1 can 250 g (8.75 oz) of crushed tomatoes; 1 sliced onion 6 cloves of garlic, peeled and crushed; 2 oranges; 2 tbsp olive oil; 20 cl (0.8 cup) white wine; 10 cl (0.4 cup) orange liqueur; 30 cl (1.25 cups) prepared veal stock; 1 bouquet garni (bay leaf, parsley, thyme); Salt pepper

By AFTouch-Cuisine 2/5 (1 review)

Prep 15 min

Cook 80 min

Total 1h35

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

4 beautiful slices of veal shank 200 g (7 oz) each
1 can 250 g (8.75 oz) of crushed tomatoes
1 sliced onion 6 cloves of garlic, peeled and crushed
2 oranges
2 tbsp olive oil
20 cl (0.8 cup) white wine
10 cl (0.4 cup) orange liqueur
30 cl (1.25 cups) 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 (0.4 cup) of orange liqueur.

2 In a casserole dish, heat the olive oil and 30 g (1.1 oz) 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.