Osso bucco with marmalade
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
- FreezingFreezes well
- 4 slices (1/2 lb each) veal shank
Replacement optionsor 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 optionsor 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
- Season the shanks generously.
- 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.
- 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.
- 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.
- Adjust the sauce seasoning if necessary and serve over the egg noodles. Garnish with fresh parsley.