Osso Buco With Orange and Rosemary
Published October 14, 1995
- Total Time
- 2 hours
- Rating
- Comments
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Ingredients
4 veal shanks
Flour for dredging
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons orange peel, cut in julienne
4 carrots, sliced
10 cippollini onions, peeled (or one medium onion sliced)
½ teaspoon ground coriander
2 teaspoons fresh rosemary leaves (or 1 teaspoon dried)
1 cup dry white wine
1 cup canned Italian plum tomatoes, chopped
2 cups strong veal or chicken stock, preferably home made
Coarse salt and freshly ground pepper to taste
Preparation
- Step 1
Wipe veal shanks dry with paper towels and dredge lightly in flour. Heat olive oil in heavy skillet large enough to hold shanks in one layer. Brown on all sides and remove them.
- Step 2
Add garlic, orange peel, carrots, onions, coriander and rosemary to skillet. Saute, stirring frequently, until lightly browned. Deglaze with wine.
- Step 3
Return the shanks to the pan with tomatoes and chicken stock. Season with salt and pepper, then cover and simmer gently for an hour to an hour and a half. Serve with the risotta Milanese.
Private Notes
Comments
cippollini onion
sweeter onions, having more residual sugar than garden-variety white or yellow onions, but not as much as shallots.
The advantage to cipollinis is that they are small and flat and the shape lends them well to roasting.
Outstanding. It is a family favorite.
Easy and delicious!
This recipe is outstanding. The orange peel gives so much flavour. It became one of my favorite Osso Buco recipes ever. The only change I made was that I used four peeled fresh tomatoes instead of canned Italian plum tomatoes.