-
1
Tie the bay leaves and rosemary together with string.
-
2
Pour the chicken broth into a small pot and keep warm over low heat.
-
3
Heat the olive oil in a large Dutch oven over medium heat.
-
4
Season the osso buco with the salt.
-
5
When the oil is hot, add the osso buco and brown on all sides, about 6 to 7 minutes in all.
-
6
Remove browned osso buco to a plate.
-
7
Add the onion, carrots, and celery to the Dutch oven.
-
8
Cook until the onion begins to soften and all of the vegetables are caramelized, about 5 minutes.
-
9
Push aside the vegetables to clear a dry spot in the pan, and add the tomato paste.
-
10
Let it toast for a minute or two, then stir it into the vegetables.
-
11
Add the wine and the herb package.
-
12
Bring to a boil, and cook until the wine is reduced by half, about 3 minutes.
-
13
Drop in the cloves and the orange peel (reserve the zest from the other orange for later).
-
14
Return the osso buco to the pot in one layer, and pour the chicken stock over the top until it is almost, but not quite, covering the osso buco.
-
15
Adjust heat so the liquid is simmering, cover, and cook until the osso buco is tender, about 1 1/2 hours.
-
16
Once the meat is tender, uncover, and remove the vegetable chunks to a platter.
-
17
Put the osso buco on top of the vegetables.
-
18
Discard the bay leaf/rosemary package.
-
19
Bring the liquid in the Dutch oven to a boil, and cook down until saucy, about 4 to 5 minutes.
-
20
Remove the strings from the osso buco.
-
21
Pour the sauce through a strainer directly over the osso buco on the platter, pressing on any remaining vegetable solids with a wooden spoon.
-
22
Sprinkle the orange zest over the top, and serve.
