INGREDIENTS<\/p>\n
\u2022 1-1.5 kg veal shanks cut into four centimetre pieces
\n\u2022 Seasoned plain flour
\n\u2022 Olive oil
\n\u2022 1 small onion, diced
\n\u2022 2 tins diced tomatoes
\n\u2022 Juice and zest of one large orange
\n\u2022 150ml dry red wine
\n\u2022 Freshly chopped flat-leaf parsley
\n\u2022 Zest of one lemon and one orange
\n\u2022 One clove of crushed garlic
\n\u2022 Salt and pepper to taste<\/p>\n
METHOD<\/p>\n
Dust the osso buco with seasoned flour and heat the olive oil in a casserole large enough to fit meat in a single layer. Brown osso buco on both sides taking care to keep marrow intact. Remove the osso buco from the casserole and put to one side. In the same oil, fry onion until transparent. Add tomatoes and reduce by one quarter. Add orange juice, zest and the wine. Return osso buco to the sauce. Season with salt and pepper. Reduce heat, put a lid on the casserole and simmer one to two hours minutes or until meat has begun to come away from the bone. (Or place in a 140 degree preheated oven for two hours). For the gremolata, simply mix freshly chopped flat-leaf parsley, lemon and orange zest and one clove of crushed garlic. Serve osso buco on Milanese or steamed rice, polenta or creamy potato mash sprinkled with gremolata<\/p>\n","protected":false},"excerpt":{"rendered":"
INGREDIENTS \u2022 1-1.5 kg veal shanks cut into four centimetre pieces \u2022 Seasoned plain flour \u2022 Olive oil \u2022 1 small onion, diced \u2022 2 tins diced tomatoes \u2022 Juice and zest of one large orange \u2022 150ml dry red wine \u2022 Freshly chopped flat-leaf parsley \u2022 Zest of one lemon and one orange \u2022 […]<\/p>\n