Osso Bucco with Orange
HT MC Italian 120mins
4 Hot Veal Beef Fish Fruit Alcohol Main Course Dairy
Free Eggless Italy Europe
Thick slices Shin of Veal (on the bone)
and Black Pepper
tbsp Olive Oil
Garlic Cloves, finely chopped
Onion, finely chopped
fl.oz. Hot Chicken Stock
fl.oz. Dry White Wine
tbsp Tomato Puree
tinned Anchovy Fillets, finely Chopped
tbsp Freshly chopped Parsley
Zest ½ Orange
Zest ¼ 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
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