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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 EuropeIngredients 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.
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