So I finally got my hands on the photos from our February e-cookbook ” I Would Love To Meat You ” and I can share some of the recipes with you here. We cooked about 20 dishes that day and took all the photos ourselves and we were finished by noon. What can I say… Super People!
Honestly as much as I like to believe that Fabio and I have supernatural powers, we really couldn’t do it without Executive Chef Ken Biffar and Johnathan Lynch a.k.a. Dude With The Food! These guys really make us look good!
So please enjoy these meaty recipes, download your complimentary copy of the cookbook and look out for our Risotto book this month. For other cookbooks similar to this, use these Williams Sonoma coupons to help you save!
This is a great time of the year to try this Orange Braised Osso Buco!
Orange Braised Osso Buco Recipe
(Serves 6)
- 6 veal shanks, about 2 inches thick tied with kitchen twine
- ¼ c extra light olive oil
- 1 large onion –diced
- 8-garlic cloves -minced
- 1 large carrot- diced
- 1 celery stalk –diced
- 2 Qt. beef stock
- 2 strips of orange peel
- 2 tsp. orange zest –freshly grated mixed with 2 Tbsp. Minced Italian Parsley
- 1 rosemary sprig
- 5 thyme sprigs
- 1 bay leaf
- ¼ c all-purpose flour
- ¼ c tomato paste
- Salt and freshly cracked black pepper to taste
Directions:
1. Heat up 2 tbsp. of the olive oil in a large Dutch oven over medium high heat. Generously season the veal shanks with salt and pepper then toss in the flour making sure to shake off any excess.
2. Brown the shanks in the hot oil on all sides then transfer them to a bowl and keep warm.
3. Add the onion with a pinch of salt to the hot oil and sauté until translucent, about 5 minutes. Add the garlic, carrot, celery, bay leaf, thyme and rosemary sprigs, toss to coat then sauté together for about 10 minutes until softened. Add the tomato paste and cook 3 more minutes.
4. Return the veal to the pot, add the orange peels and cover with the stock. Bring to a simmer, cover with a tight lid and transfer to a preheated 325 degree F oven. Cook for about 3 hours until the meat is tender when pierced with a fork.
5. Discard the bay leaf, thyme and rosemary sprigs and serve the veal shanks surrounded by the sauce it cooked in sprinkled with the mixture of the orange zest and parsley.
{ 3 comments… read them below or add one }
Looks delicious, I am loving the idea of the orange flavor…I’ll have to try this one out. Thanks Florentina!
chef renee recently posted..Wedding in the Woods
Mmmm, my mouth is watering! Brilliant Florentina and Fabio! Hugs!
Juliane recently posted..why i do what i do
I made this last night, but I used a roast instead of the shanks. (I went to three stores, and they were all out of shanks!) The aroma of this when you get the vegetables and herbs and orange peel all blended together with the meat is amazing! It’s as if something magical happens when those good things combine, and you get something that’s much more wonderful than you’d expect.