Osso Buco with Blood Orange and Gremolata
I have been craving osso buco for a while now and I was so happy to see I could get it at my La Ruche Qui Dit Oui! So I ordered the meat and mentally prepared to make one of the best slow-cooked dishes from the Italian kitchen.
It is super easy to make, I just tend to cook it for hours in the oven on a low heat and it makes your kitchen smell amazing.
I also love the addition of a citrus gremolata which makes this dish taste like Summer. Because I did not want to let the orange go bad without it's skin, I added the juice to the osso buco. Oh my goodness so yum!!
So here's how you do this!
What do you need? (serves 2)
- 2 osso buco shanks
- 6 cloves of garlic, minced
- 1 large onion, minced
- 2 carrots, quartered and sliced
- 400g tomato cubes conserve
- 2/3 cups of chicken stock (or a cube with water)
- 1 glass of white wine
- a couple of bay leaves
- juice of one (blood)orange
- a sprig of fresh rosemary
- a couple of juniper berries (about 4 or 5)
- olive oil
- a pat of butter
- some flour for dusting
- salt & pepper
For the gremolata
- bunch of flat leaf parsley, chopped
- 1 clove of garlic, minced
- zest of 1 lemon, peeled with a potato peeler and finely chopped
- zest of 1 (blood)orange, peeled with a potato peeler and finely chopped
What do you need to do?
Start of by heating on medium-low olive oil and a pat of butter in a casserole that is oven proof. I used my Le Creuset. In the meantime, dust the osso buco with flour and season with salt and pepper.
Cook the meat a couple of minutes per side in the butter and olive oil. Add the minced onions carrots and garlic and cook with the meat until they start to become glazed.
Continue cooking and add the tomatoes, wine, chicken stock and herbs (rosemary, juniper berries and bay leaves). Leave to simmer for 15 minutes while the oven pre-heats on 150°C. I also add a teaspoon of sugar but that is entirely up to you. Season to taste.
Once the oven is hot, place the dish in without cover. You can leave it to cook for about 2 hours. I even let is simmer for longer, but it depends how hungry you are I guess ;) At the last half hour, check the stew. If it seems too dry, you can add some water. At this stage, also add the juice of one (blood)orange.
While the osso buco is finalising, make the gremolata. Finely chop the parsley and mix with the zests and the minced clove of garlic.
When the osso buco is ready, serve with some rice, potatoes or pasta, topped off with the citrus gremolata and some parmesan cheese.