Veal Osso Buco with orange

This recipe is perfect to make when tasty oranges have appeared in our shops. It is slow-food at its best. After two hours in the oven the veal is tender, and meanwhile you have a chance to do something else! The dish is so tasty that we do not add any salt in it. If you wish you can add a pinch of salt at the table.

2 servings

2 veal osso buco, veal shanks with bone, about 200 g each
2 oranges
1 shallot, chopped
1 clove garlic, minced
1 tbsp rapeseed oil
1 tbsp lavender or other runny honey
1 bouquet garni, thyme sprigs and a bay leaf tied together
Freshly ground black pepper
50 ml white wine

Wash and dry one orange. Grate the zest and set aside for decoration. Cover with film. Then peel the orange, divide into sections and remove the tough membranes surrounding the sections. Set aside on a plate, cover with film and place in the fridge.

In a heavy casserole, cocotte, warm the rapeseed oil over medium heat and fry the osso buco until golden brown on both sides. Add the shallot and garlic in the casserole. Spread the honey over the osso buco.

Preheat the oven to 150⁰C.

Press the other orange. Add the juice and bouquet garni to the casserole. Grind a few rounds of black pepper over the osso buco. Cover the casserole and place in oven for 2 hours.

When 15 minutes of the cooking time remains, add the white wine and orange sections in the casserole.

Divide the osso buco on the plates and decorate with orange zest. Serve with steamed new potatoes and Brussels sprouts.