Orange ossobuco from beef shank
5 servings
70 minutes
Orange osso buco is an elegant dish of Italian cuisine that embodies the harmony of freshness and rich meat flavor. Traditionally prepared in Milan, the orange version adds a refined sweet-sour note, giving the dish a unique character. Tender beef simmers in wine and orange juice with aromatic spices, absorbing their rich bouquet. Bay leaves, rosemary, and thyme unfold during the long cooking process, creating depth of flavor. This dish is perfectly served with risotto or fresh bread to soak up the exquisite sauce. Orange osso buco is not just meat; it's a gastronomic journey into the heart of Italy filled with aromas and warmth of traditional cuisine.
1
Each piece of beef shank weighed about 500 grams. It is advisable to wrap the meat 2-3 times with cooking twine around the outer diameter to prevent it from falling apart during stewing.
- Beef shanks: 1 kg
2
I squeezed juice from oranges using a juicer.
- Oranges: 3 pieces
3
I salted and peppered the meat. I coated it in flour. In a deep large pot, I heated olive oil and sautéed the beef with spices, garlic, and chili (optional).
- Salt: to taste
- Black peppercorns: 4 pieces
- Extra virgin olive oil: 3 tablespoons
- Garlic: 3 cloves
4
As soon as the meat browned, I poured in the wine and let it simmer for 5 minutes. Then I added hot water to the pot, almost completely covering the osso buco pieces. I added orange juice to the boiling broth and added thyme and rosemary.
- Dry white wine: 150 ml
- Oranges: 3 pieces
- Dried thyme: to taste
- Fresh rosemary: 2 stems
5
I lowered the heat to below medium, covered the pot with a lid, and left it alone for 50-60 minutes.