Veal ossobuco with orange, an easy, quick and very succulent main course, cooked in a pan in a few steps. As I already wrote in the previous recipe with veal ossobuco, I’ll briefly describe this cut of meat. Ossobuco comes from the hind shank, that is the veal shin, and is cut into slices about 1 9/16 in thick. It has a central bone rich in marrow and is a very tender meat, particularly suitable for slow cooking and braising. Also ideal to enrich broths. Below I leave you a couple of recipes with this ingredient while at the end of the full step-by-step recipe I answer some of the most common questions.

Difficulty: Very easy
Cost: Affordable
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 2 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

3 slices veal ossobuco
2 navel oranges
6 tbsp extra virgin olive oil (about 3/8 cup (80 g))
to taste black pepper
to taste fine salt
2 tbsp extra virgin olive oil (for cooking)
Half shallot
1 sprig rosemary
1 cup water

Tools

1 Knife
1 Citrus juicer
1 Pan
1 Bowl
1 Lid

Steps

To make the Veal Ossobuco with Orange, first clean the meat well of any residues with a clean damp cloth. Set it aside and, meanwhile, squeeze the juice of two oranges. In a large bowl combine the orange juice with the oil, salt and parsley. Mix and immerse the ossobuco slices, which you have slightly cut around the edges. This operation will help prevent the meat from curling during cooking. Let rest covered for 30 minutes.
In a pan, sauté the shallot sliced into rings in the oil reserved for this step. Add the ossobuco slices and brown 2 minutes per side over low heat. Add a sprig of rosemary as well. Pour in the orange and oil emulsion in which you marinated the meat and add one cup of water. Cover with a lid and cook, always over low heat, for 20 minutes. Turn halfway through cooking.
Once cooked, you can serve the meat with a light and quick side dish such as a cherry tomato and lamb’s lettuce salad or gratinated fennel.