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Citrus Osso Buco

Citrus Osso Buco

  • Serves 4
  • Prep time 15 minutes
  • Cook time 6 hours on low

Nutrition facts

Per serving: Calories 442, Protein 57 g, Fat 14 g, Carbohydrates 18 g, Fibre 2 g, Iron 3 mg, Calcium 87 mg, Sodium 293 mg

Ingredients

  • jarret de veau
    4 to 6 veal shanks, about 1 kg (2¼ lb)
  • Fond de veau
    250 ml (1 cup) veal stock
  • Jus d'orange
    125 ml (½ cup) orange juice
  • Pâte de tomates
    30 ml (2 tbsp) tomato paste
  • Carotte
    1 carrot, diced

Also needed

  • 60 ml (¼ cup) flour
  • 1 onion, chopped
  • 8 garlic cloves, peeled

Optional

  • 15 ml (1 tbsp) orange zest
  • 15 ml (1 tbsp) lemon zest

Preparation

  1. Coat the veal shanks in flour.
  2. Heat a little olive oil in a large frying pan over medium heat. Sear the veal shanks for 1 to 2 minutes on each side. Place them in the slow cooker.
  3. In a bowl, mix the veal stock with the orange juice and tomato paste. Pour into the slow cooker.
  4. Add the carrot, onion, garlic cloves, and the orange and lemon zest, if desired, into the slow cooker. Cover and let cook for 6 to 8 hours on low, until the meat separates from the bone.

Side dish idea

Creamy Sharp Cheddar Polenta
Creamy Sharp Cheddar Polenta

Bring 625 ml (2½ cups) milk to a boil in a pot. Gradually sprinkle in 125 ml (½ cup) cornmeal. Cook for 10 minutes, stirring with a wooden spoon. Add 125 ml (½ cup) shredded sharp cheddar and 30 ml (2 tbsp) butter. Season with salt and pepper, and stir.



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