Osso bucco de veau à l.orange

Composed of veal shank, slowly cooked in a white wine and tomato sauce stew, osso bucco tends to be eaten only by bone marrow amateurs even though it’s a woderful dish.

The health events of the past 10 years have made wrongfully this piece of meat less and less popular to the point to be only consumed by true bone marrow lovers. Meat shank is nevertheless excellent. So if you not crazy about the texture, or even the idea of having marrow, just do like I do, eat the delicious meat and leave marrow. You will always find someone sitting next to you ready to help you with this, or otherwise, just leave it aside.
A native of Italy, osso bucco settled in the French culinary traditions in the mid-20th century. Composed of the words “bone” and “mouth”, osso bucco is a stew cooked in white wine and tomato sauce.
I give you below my mother’s the recipe. She adds orange juice in the stew and dresses with orange slices and zests, which gives a little punch and freshness.

RECIPE

Preparation time: 20 min
Cooking time: 1h30
Quantity : 6 shares
Matériel spécifique : none

INGREDIENTS

6 slices veal shank
3 carrots
1 onion
1 shallot (or a second onion)
1 garlic clove
2 tablespoons all-purpose flour
2 tablespoons oil
20 gr butter
2 tablespoons tomato puree, diluted with 4 tablespoons water
¼ litre white wine
3 oranges (or t ¼ litre pure orange juice + 1 orange for dressing)
Salt and pepper
1 bouquet garni (bay leaf, parsley, thyme)
Side: fresh pastas or rice

If needed, refer to the Conversion and Measures article here

MAIN STEPS

First prepare all ingredients, quickly fry meat then vegetables, add ingredients of the sauce and let cook gently for 1 hour 30 min. Decorate with boiled orange zests and quarters of orange.

DIRECTIONS

Prepare all ingredients :ingredients: Finely flour the slices of meat on each side. Peel the vegetables (onion, shallot, carrots and garlic clove).Mince the onion, shallot and garlic and cut in small cubes the carrots
Prepare the oranges. Take off the zests of one orange, mince the zests finely. Juice 2 oranges. You will use the third orange later.
In a pan, heat the oil and butter at medium heat. Fry the floured slices of meat on each side for about 2 minutes then remove them. Add in your pan the onion, shallot, garlic and carrots, add salt and pepper, and fry still at medium heat for about 10 minutes. Stir from time to time to make sure the vegetables won’t stick to your pan.
Then remove the vegetable. Deglaze your pan with the white wine. Pour the wine in your hot pan, bring to the boil. The heated wine will help to take all the juices and flavor that stick to the pan.
Add the orange juice and the tomato sauce. Bring to the boil. Once it bill, bring back to medium heat, place the slices of meat and the vegetables back in your pan. Add salt and pepper once more and the bouquet garni, cover and let it cook at low heat during 1 hour and a half.
Boil water and immerge the zests in the boiling water for 5 minutes, then strain them.
Peel and pitch the third orange and cut it in quarters.
Dress in your serving plate: place the slices of meat, add the sauce all around and decorate with the zests. Place here and there quarters of fresh orange.

Serve with fresh pastas or rice.

This dish can easily be prepared in advance and heated slowly before your meal, during the appetizer.

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