pork osso buco in blue pot

Orange and Fennel Osso Bucco

Serves: 4
Cooking Time: 3h10
Preparation: 20min
Level: Easy 

This osso buco recipe is a real comfort food, even during the summer. Add orange juice, some fennel and a couple of excellent vegetables to make it a yummy success.

Ingredients

  • 4 big Maillard pork Osso Bucco
  • Olive oil
  • 3 garlic cloves, finely chopped
  • 2 celery stalks, cut in small chunks
  • 2 Nantes carrots cut in small chunks
  • 1 average-sized fennel bulb, diced
  • 1 Spanish onion, finely chopped
  • Leaves from 5 branches of fresh thyme
  • ½ tsp. herbes de Provence
  • ½ cup of white wine
  • Juice from a single orange
  • About 2 cups of chicken broth
  • Salt and fresh ground pepper

Preparation

  1. Preheat the oven to 350°F. Bring a large ovenproof casserole dish to medium-high heat. Add a dash of olive oil and brown the pork Osso Bucco for 3-4 minutes on each side until they are nicely coloured. Season generously with salt and pepper. Transfer the pork to a plate and set it aside.
  2. Add the garlic, celery, carrots, fennel, onion, thyme and herbes de Provence. Add some salt and pepper plus a drizzle of olive oil and mix well. Brown it all for 4 to 5 minutes, stirring regularly.
  3. Deglaze the casserole with wine, making sure to loosen everything from the bottom and release all the flavours. Add the orange juice and stir well.
  4. Put the meat back into the dish and use enough chicken broth to cover up to ¾ of its surface.
  5. Cover, place into the oven and cook for 3 hours. Baste it every hour to ensure the most flavour. Serve with braised vegetables.

 

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