Ossobuco is a tremendous late winter dish. As we approach spring, the blood oranges are coming to the end of their season. This is a very vibrant, colourful meal. It is important to buy good quality veal. Evenly sized pieces and of a good thickness. English Rose veal may require a little more cooking; we created our version of this recipe using Dutch veal which tends to be a little more tender and much more consistent in quality. Adding the Blood Orange right at the end of the cooking really adds to the appearance they can be chopped or torn into pieces. www.lidgates.com
4-2 inch pieces of veal shank (ossobuco) as even in size as possible.
70 grams flour
120ml extra olive oil
120ml balsamic vinegar
1 large carrot
1 large bulb of fennel
1 large onion (or equivalent shallots)
½ litre fresh orange juice
Zest of one lemon
3 sprigs of flat leaf parsley
1 blood orange, peeled and seeded.
-Gently coat each piece of meat with flour and lightly sprinkle with sea salt.
-Heat the olive oil in a small saucepan (until nearly smoking).
-Place one piece of ossobuco in the oil at a time, and turn after a few minutes. The meat should be caramelised on both sides until a rich dark brown.
-Each piece should be evenly browned and left to rest on a plate.
-Using the same saucepan containing the juices, gently fry the chopped carrots and chopped fennel for 5 minutes until they are soft.
-Add chopped onion and stir.
-Allow to brown for a few minutes and add the balsamic vinegar.
-Add the fresh orange juice and simmer for 20 minutes, then run all the sauce through a sieve and reduce the sauce for a further 20 minutes.
-Place the 4 pieces of ossobuco in a baking dish and pour the reduced sauce over.
-Place the lid on the dish and place in a pre-heated oven.
-Cook for one hour at 160°C and then a further two hours at 130°C.
-Once the dish is finished, add the segments of blood orange.
-Chop the lemon zest of one small lemon, and combine with the juice of half a lemon.
-Chop the parsley very fine.
-Place in a small bowl and add a little olive oil.
-Drizzle the Gremolata lightly over the veal and serve. www.lidgates.com