As we were experimenting recipes together a few years ago, a good friend once suggested to add orange juice to our preparation. My jaw dropped open: no way!!! But after years of denial, I must admit it now, it was a good idea, and the secret ingredient in the following dish.
4 knuckels of veal
50 g all purpose flour
2 cloves garlic
1 veal or beaf stock
100 ml dry white wine
1 can diced tomatoes
3 tbsp olive oil
20 g butter
1. Dust the veal knuckles lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm.
2. In another pan, cook two cloves of crushed garlic and onion and stir until onion is tender.
3. Chop the carrot in tiny cubes
4. Add the onion, garlic, carrot, wine, olive oil and veal stock and diced tomatoes to the skillet containing the veal.
5. Cook over medium for 45 mn
6. Squeeze the orange and zest it. Add the juice and zest to the osso buco and let it cook for 15 more minutes.
I served it with spaghetti, but wild rice could also be a good option. Enjoy!