Osso Bucco con L'Arancio (Osso Bucco with Orange) is a traditional Italian recipe for a classic dish of shin of veal cooked in a casserole with chicken stock, white wine, onions, garlic and anchovies that's finished with citrus zest. The full recipe is presented here and I hope you enjoy this classic Italian version of: Osso Bucco with Orange (Osso Bucco con L'Arancio).
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Ingredients:
4 thick slices of shin of veal (on the bone)
30g plain flour
4 tbsp olive oil
3 garlic cloves, finely chopped
1 onion, finely chopped
150ml hot chicken stock
150ml dry white wine
6 tbsp tomato puróe
4 anchovy fillets, finely chopped
3 tbsp fresh parsley, chopped
freshly-grated zest of half and orange
freshly-grated zest of 1/4 lemon
salt and freshly-ground black pepper
Method:
Season the veal slices very generously on both sides with salt and freshly-ground black pepper. Scatter the flour over a flat-bottomed dish and dredge the meat in this to coat all over.
Heat the oil in a flame-proof casserole (this should be large enough to comfortably hold the veal slices in a single layer). Add the meat and cook for about 6 minutes, turning half-way through, until lightly browned on all sides.
Turn all the in the dish so the bone points upwards then add two of the garlic cloves and onion. Pour over the hot stock and white wine then stir in the tomato puróe. Bring just to a boil, reduce to a gentle simmer, then cover the casserole and cook gently for 90 minutes, or until the meat is tender.
Stir in the anchovy fillets and the remaining garlic clove then adjust the seasoning to taste. Stir to blend and allow to heat through. Take off the heat, garnish with the chopped parsley and the grated orange and lemon zests then serve.
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