Recipe: osso bucco with orange

1 Peel the two oranges completely (remove the skin from the fruit), detach the segments and place them to macerate in 0.4 cup (10 cl) of orange liqueur.

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