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Osso Bucco with Orange   HT  MC  Italian  120mins

Serves 4    Hot Veal Beef  Fish Fruit Alcohol  Main Course   Dairy Free   Eggless  Italy  Europe



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 Orange

Grated Zest   Lemon


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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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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