Osso Buco With Orange and Rosemary Recipe

Name: Osso Buco With Orange and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Wipe veal shanks dry with paper towels and dredge lightly in flour.
2
Heat olive oil in heavy skillet large enough to hold shanks in one layer.
3
Brown on all sides and remove them.
4
Add garlic, orange peel, carrots, onions, coriander and rosemary to skillet.
5
Saute, stirring frequently, until lightly browned.
6
Deglaze with wine.
7
Return the shanks to the pan with tomatoes and chicken stock.
8
Season with salt and pepper, then cover and simmer gently for an hour to an hour and a half.
9
Serve with the risotta Milanese.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 veal shanks, Flour for dredging, 2 tablespoons olive oil, 2 cloves garlic, minced, and more.

Yes, Osso Buco With Orange and Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Osso Buco With Orange and Rosemary

How did you like this recipe?

Frequently Asked Questions