Description
It is extremely fragrant and colorful dish will delight your palate of all meat lovers. In this dish, which I borrowed Belonika a combination of meat and sweet orange gives the meat a truly festive taste! Here use cut mid calf veal, but the recipe is also perfect for the neck, drumsticks, tails is just rich in collagen.
Ingredients
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Veal
6 piece
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Dry white wine
350 ml
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Orange juice
200 ml
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Onion
2 piece
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Carrots
2 piece
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Tomato
1 piece
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Tomato paste
100 g
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Garlic
8 tooth
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Orange zest
1 Tbsp
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Black pepper
1 tsp
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Rosemary
2 sprig
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Thyme
2 sprig
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Bay leaf
1 piece
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Olive oil
3 Tbsp
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Shallots
2 piece
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Salt
1 tsp
Cooking
Prepared meat for Osso Bucco is better to get it out of the fridge. Add salt and fry in a large deep (!) heavy pan in olive oil.
Fry on both sides until Golden brown. To get the meat from the pan and maintain warm.
Prepare all the vegetables. Carrots, onion, shallots, tomato, wash and chop them. Peel the garlic and prepare aromatic herbs.
Lay the sliced vegetables together with the herbs and black pepper into the pan, where roasted meat. Sauté the vegetable mixture for a few minutes.
Pour the freshly squeezed orange juice and add the grated orange zest. Put out all of 3-4 minutes.
Then add the tomato paste and wine.
Put the meat in the pan with the vegetable sauce. Add boiled water or, if you have beef broth, to the meat. Even a little salt, cover and simmer for about 2 hours. Words can not convey what flavors hovering in the kitchen!
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