Osso bucco with marmalade

Osso bucco with marmalade
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I used to hate the taste of oranges in savoury dishes, but now I’m head over heels for it. It seems like my tastes are changing over time!

There’s also a General Tao-style orange chicken recipe in my book, and it’s an absolute must that I recommend everyone try (I know I’m so subtle, plugging my own book!) 

  • ServesServes 4
  • Prep time20 min
  • Cook time4-6 hours
  • Timeout-
  • FreezingFreezes well



  • 4 slices (1/2 lb each) veal shank
    Replacement options

    or pork shank

  • Salt and pepper, to taste
  • 1 tablespoon canola oil
  • 1 onion, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1/2 cup red wine
  • 27 oz (1 can, 796 ml) diced tomatoes
  • 1 cup beef broth
    Replacement options

    or veal broth

  • 2 sprigs fresh oregano
  • 1 bay leaf
  • 1/4 cup orange marmalade
  • Egg noodles, for serving
  • 1/4 cup fresh parsley, chopped, for serving


  1. Season the shanks generously.  
  2. Heat oil over high heat in a large pan. Sear shanks on all sides. The secret to browning is to handle the meat minimally in the pan. Remove shanks from pan and place in a slow cooker. Set aside.
  3. In the same pan, sauté the onion, carrots, and garlic for 3–4 minutes, then add the red wine. Scrape the bottom of the pan with a wooden spoon and pour onto shanks.
  4. Add the tomatoes, broth, oregano, bay leaf, and marmalade to the slow cooker. Cook over low heat for 4–6 hours or over high heat for 3–4 hours.
  5. Adjust the sauce seasoning if necessary and serve over the egg noodles. Garnish with fresh parsley.
Recipe published on August 19, 2018