Osso Bucco with Orange
HT MC Italian 120mins
Serves
4 Hot Veal Beef Fish Fruit Alcohol Main Course Dairy
Free Eggless Italy Europe
Ingredients
4
Thick slices Shin of Veal (on the bone)
Salt
and Black Pepper
25g/1oz
Flour
4
tbsp Olive Oil
2
Garlic Cloves, finely chopped
1
Onion, finely chopped
150ml/5
fl.oz. Hot Chicken Stock
150ml/5
fl.oz. Dry White Wine
6
tbsp Tomato Puree
4
tinned Anchovy Fillets, finely Chopped
3
tbsp Freshly chopped Parsley
Grated
Zest ½ Orange
Grated
Zest ¼ Lemon
Instructions
1. Season the veal slices generously on both
sides with salt and black pepper and
dredge with flour. Heat the oil in a flameproof casserole which is large enough
to hold the slices of veal in a single layer, add the meat and cook for about 5
minutes until lightly browned on all sides.
2. Arrange the slices with the bone pointing
upward in the pan. Add 2 of the chopped garlic cloves and the finely chopped
onion to the veal, pour over the hot stock and dry white wine and stir in the
tomato puree. Cover the casserole, reduce the heat and simmer very gently for 1
1/2 hours or until tender.
3. Add the finely chopped anchovy fillets
and remaining chopped garlic to the dish. Correct the seasoning and stir
thoroughly to blend. Heat through. Sprinkle over
the chopped parsley and grated orange and lemon zest.
More Beef Recipes |
General Veal Preparations
| More
Italian Recipes
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