OSSO BUCO WITH ORANGE AND ROSEMARY

Osso Buco With Orange and Rosemary image

Provided by Moira Hodgson

Time 2h

Yield 4 servings

Number Of Ingredients 13

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)
1/2 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

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.