Orange and Fennel Osso Bucco
Cooking Time: 3h10
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.
- 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
- 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.
- 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.
- 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.
- Put the meat back into the dish and use enough chicken broth to cover up to ¾ of its surface.
- Cover, place into the oven and cook for 3 hours. Baste it every hour to ensure the most flavour. Serve with braised vegetables.