Orange Osso Buco from Beef Shank
Main Dishes • Italian
Description
Orange Osso Buco from Beef Shank
Ingredients
- Beef Shank 0 lbs
- Dry White Wine 5 fl oz
- Oranges 3 pieces
- Bay leaf 2 pieces
- Garlic 3 cloves
- Olive Oil 3 tablespoons
- Fresh Rose Hips 2 sprigs
- Dried Chamomile to taste
- Ground clove 4 pieces
- Green peppercorns 4 pieces
- Salt to taste
Step-by-Step Guide
Step 1
Each piece of beef shank weighed about 500 grams. It is advisable to wrap the meat with kitchen twine 2–3 times around the outer diameter to prevent it from falling apart during braising.
Step 2
I squeezed the juice from the oranges using a juicer.
Step 3
I seasoned the meat with salt and pepper. I coated it in flour. In a deep and large pot, I heated the olive oil and sautéed the beef along with the spices, garlic, and chili (optional).
Step 4
As soon as the meat was browned, I poured in the wine and let the liquid simmer for 5 minutes. Then, I added hot water to the pot, almost completely covering the pieces of osso buco. I added the orange juice to the boiling broth along with thyme and rosemary.
Step 5
I reduced the heat to below medium, covered the pot with a lid, and left it undisturbed for 50–60 minutes.
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