Best Orange Fennel Osso Bucco Recipes

L'OSSO BUCO A L'ORANGE

Steps:

• Put 2 tablespoons flour into a good plastic bag. Add a little salt and pepper and shake to combine. Wipe veal pieces with a damp cloth to remove any bone dust. Place pieces of veal knuckle into bag and shake to cover each piece with flour. Place clarified butter and oil into a large skillet (frying pan) and heat to 400 degrees F. Place floured veal pieces into the butter/oil. They should foam and fry until golden. Turn to color evenly. Add the onions, garlic, carrots and orange zest. Toss veal pieces and vegetables together and lower heat to 300 degrees F. and allow to "sweat" (the natural oils "bead" out of the vegetables like perspiration) for 3 minutes. Now add 2 cups dry white wine and scrape pan base with wooden "spurtle" or spoon to lift up any sediment into the sauce. Reduce heat to simmer, add the bouquet garni (tie up with string if fresh or in a muslin bag if dried herbs are used) and the tomato paste which you need to stir in well. Simmer with a tight cover for 2 hours - adding another 1 1/4 cups dry white wine. About 30 minutes before serving add the orange juice. When the meat is very tender remove the veal pieces, pass the sauce and vegetables through a strainer and reheat the veal knuckle pieces in the sauce. Correct the seasoning and thicken, if necessary, with a little arrowroot paste. Dish the rice with the orange pieces on a large serving plate. Pile the veal pieces on top and coat with the sauce.

OSSO BUCO

Steps:

• Season the osso buco generously with salt.
• Coat a wide, flat pan generously with olive oil. Bring the pan to a high heat and add the osso buco to the pan and brown them very well on all sides.
• In a food processor puree the onion, celery, fennel, and garlic to a coarse paste. When the osso buco is well browned on all sides, remove from the pan and reserve. Ditch the excess oil from the pan and add a little new oil and bring to a high heat. Add the veggies to the pan with a pinch of crushed red pepper, season with salt, and brown them very well. Do not skimp on this step - it will take awhile, and that's ok. Add the tomato paste and cook until it starts to brown, 3 to 4 minutes. Add the wine and reduce by half.
• Preheat the oven to 375 degrees F.
• Return the osso buco to the pan. Add water so the liquid becomes even with top of the meat. Taste the liquid and season with salt if needed. Add in the bay leaves and thyme bundle. Bring the liquid to a boil, cover, and put the whole pan in the oven.
• Cook the osso buco for 1 hour. Pull the pan out of the oven and check the liquid level and the seasoning. Add more liquid, if needed, return the pan to the oven, and cook for another hour.
• Remove the lid and cook for 30 minutes. Remove the pan from the oven, remove the osso buco, and hold on a serving platter. Skim the fat off the surface of the sauce, if needed. Taste the sauce and adjust seasoning.
• Remove the string from the osso buco. Serve the osso buco with sauce spooned over. Garnish with Gremolata. Serve with a demitasse spoon to scoop out the marrow.
• Combine all ingredients in a small bowl.

OSSO BUCO WITH ORANGE-HERB GREMOLATA

Steps:

• Center a rack in the oven, and heat it to 350 degrees. Cut the tomatoes into pieces, and reserve the juice; set aside.
• Heat the canola oil in a Dutch oven (or other large pot) over medium heat, and working in batches, brown the meat on all sides, about 10 minutes. Season with salt and pepper and transfer to a bowl as the pieces are browned. Discard the oil.
• Add the olive oil, garlic, carrots, onion and herbs to the pot. Season with salt, and cook over low heat, stirring, until the vegetables are soft but not colored, 10 to 15 minutes. Stir in the anchovies, and cook a minute or two, until they dissolve. Increase the heat, add the wine and boil until almost evaporated. Stir in the broth, tomatoes with their liquid, olives, zest and pepper flakes. Return the meat, submerging as much of it as possible. Seal the pot with foil, and cover with the lid. Slide the pot into the oven.
• Braise for 1 1/2 hours - if the meat is falling off the bone, it's done; if it's not, give it another 30 minutes or so.
• Mix all the ingredients together.
• Serve the meat with the sauce (or refrigerate for up to 3 days; reheat gently). Pass the gremolata at the table.

OSSO BUCO WITH ORANGE AND ROSEMARY

Steps:

• 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.
• Add garlic, orange peel, carrots, onions, coriander and rosemary to skillet. Saute, stirring frequently, until lightly browned. Deglaze with wine.
• 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.

OSSO BUCO WITH SAFFRON RISOTTO FENNEL, RED ONION AND ORANGE SALAD

Steps:

• Pre-heat oven to 325 degrees. Using a small, thick-bottomed rondeau, heat the olive oil and butter over medium high. Season the veal shanks thoroughly with salt and pepper. Coat the veal shanks with flour, shake to remove any excess, and brown well. Remove veal shanks from rondeau.
• Make the sachet:
• Add the vegetables and the sachet to the pan. Stir to coat and place the veal shanks on top. Add the wine, tomato sauce and stock, adjust the seasoning, and bring the mixture to a boil. Cover and cook the veal shanks in the oven for 1 1/2 hours, or until the meat is very tender.
• Make the risotto:
• In a large sauce pot over medium heat, sweat the onion, shallots and garlic in the olive oil.
• When vegetables are soft, add the rice and saffron, and salt and pepper to taste. Stir and continue cooking to toast the rice. When the rice is slightly browned, add the wine, stirring constantly.
• In a separate sauce pot, bring the chicken stock to a boil. Add the hot stock to the rice in three batches, stirring constantly until the liquid is fully absorbed.
• Continue the osso buco: Remove the shanks from the rondeau and reduce the jus to your taste.
• Make the tomato fondu:
• Warm olive oil in a stainless sauce pot over medium heat. Add the onions and simmer for 5-10 minutes until the onions are soft. Season with salt and pepper. Add the chopped garlic and simmer for 1-2 minutes, carefully cooking but not browning the garlic (the oil should stew the vegetables). Add the tomatoes, and continue cooking another 10 minutes, or until the liquid is reduced and slightly thickened.
• Make the gremolata: Combine and reserve.
• Make the salad: Peel an orange down to the flesh. Using a knife, separate each segment from the surrounding membrane and remove. Place segments in a bowl. Squeeze orange halves over bowl to release any remaining juice.
• Using a sturdy Japanese mandolin, shave the fennel, white bulb down at an angle. Place fennel in a mixing bowl, and then shave the onion. Add onion to bowl, and toss. Add the juice of 1/2 lemon, the juice from the orange, salt and pepper to taste, and the olive oil. Toss again. Add the orange segments and chives, tossing once more, and serve.
• Fold the butter and cheese into the risotto, reserve over low heat.
• Pour jus over the shanks, top with gremolata, and serve with saffron risotto.