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 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.