Tangy Osso Bucco

By KarenWebb

Tangy osso bucco.

Traditional Osso Bucco with some orange juice for an added little bit of flavour. Divine!

Ingredients

• 1.5 - 1.5 – 1.6 kilos beef shank (I use bone-in shank, the ones with marrow), cut meat into 2 – 2 1/2 inch sections
• 0.5 - 0.6 - 0.5 - 0.6 kilos extra shank bone with marrow (I have the butcher saw them into 2 inch sections)
• 3 - 3 – 4 tablespoons flour
• 1 - 1 – 1 1/2 cups chopped onions
• 1 - 1 cup chopped celery
• 2 - 2 cups chopped carrots
• 2 - 2 tablespoons chopped garlic
• 1.2 - 1.2 kilos canned chopped/crushed tomatoes (I use one 800 gram can and one 400 gram can)
• 1 1/2 - 1 1/2 cup dry white wine
• - Juice from 1 orange
• 1 1/2 - 1 1/2 cup water
• 2 - 2 beef bouillon cubes
• 1 - 1 teaspoon dried thyme
• 3 - 3 sprigs fresh thyme
• 2 - 2 teaspoons grated orange peel
• 1 - 1 teaspoon grated lemon peel
• 2 - 2 bay leaves
• - Olive oil for cooking
• - Sea salt and pepper

Preparation

Step 1

- Sprinkle the meat with salt and pepper then dredge lightly in flour.
- In a Dutch oven (I don’t have one so I use a heavy bottomed pot) brown meat on all sides in hot oil.
- Remove meat and set aside.
- Add onion, carrot, celery, and garlic. Cook until onion and celery are tender.
- Return meat to your pot.
- Stir in undrained tomatoes, wine, orange juice, bay leave, orange peel, lemon peel, beef bouillon, thyme, water, and a dash pepper.
- Bring to a boil then reduce heat.
- Cover and simmer until meat is tender (the original recipe says it should take 1 – 1 ½ hours but mine took approximately double that...I'm using beef not veal so that may have a little something to do with that, oh well...just cook it gently until it's really tender).