Ossobuco with tomatoes and oranges
4 servings
105 minutes
Osso buco with tomatoes and oranges is a refined Italian dish that originated in sunny Milan. Tender veal shank braised in aromatic sauce is filled with the rich flavors of ripe tomatoes, fresh orange zest, and fragrant rosemary. This harmonious blend of sweet citrus notes and deep meat texture creates an incredibly rich bouquet that pairs perfectly with fresh pasta. Thanks to the long slow cooking, osso buco becomes tender and literally melts in your mouth. Traditionally served right in the pot to preserve the full flavor, this dish is a true embodiment of Italian gastronomic culture where simplicity of ingredients meets culinary sophistication.
1
Grate the orange zest and squeeze the juice.
- Oranges: 4 pieces
2
Heat oil in a pot, brown the osso buco on both sides, add orange juice, zest, rosemary, and diced tomatoes.
- Olive oil: 4 tablespoons
- Osso buco (cross-cut veal shank): 8 pieces
- Oranges: 4 pieces
- Rosemary: 2 sprigs
- Tomato concasse: 800 g
3
Salt, pepper, and simmer for 1 hour and 30 minutes on very low heat. Serve directly in the pot with fresh pasta.
- Salt: to taste
- Ground black pepper: to taste