Ossobuco with Orange, Rosemary and Cinnamon

Ingredients

• 2veal shanks
• 20 gflour
• 1 tbspolive oil
• 10 gunsalted butter
• 1yellow onion — small
• 2 clovesgarlic
• 2carrots
• 2 stalkscelery
• 1orange
• 200 mldry red wine
• 250 mlpassata
• 250 mlbeef stock
• 1cinnamon stick
• 2bay leaves
• 1 sprigfresh rosemary
• ½ tspblack pepper
• ¼ tspsalt

Method

1. 1

   Pat the veal shanks dry. Mix the flour with salt and pepper and lightly dust both sides of the shanks with the mixture.

2. 2

   Heat the olive oil and butter in a large braising pan. Sear the veal shanks over medium heat for about 3–4 minutes per side, until nicely golden brown. Remove them from the pan and set aside.

3. 3

   Finely chop the onion and garlic. Cut the carrots and celery into small pieces. First, sauté the onion for 2 minutes in the remaining fat. Add the carrots and celery and sauté for about 5 minutes. Add the garlic in the last minute.

4. 4

   Grate about 1 tsp of the orange zest from the orange. Then squeeze the orange and set aside 75 ml of juice.

5. 5

   Pour the red wine over the vegetables. Scrape up any browned bits from the bottom of the pan and let the wine reduce for about 3 minutes.

6. 6

   Add the passata, beef stock, orange juice and orange zest. Add the cinnamon stick, bay leaves and rosemary sprig to the sauce.

7. 7

   Return the veal shanks to the pan. The meat does not need to be completely submerged in the sauce. Bring slowly to a boil, then reduce the heat to the lowest possible setting.

8. 8

   Put the lid on the pan and let the ossobuco braise gently for about 2½ hours. Carefully turn the shanks halfway through. Only add a small splash of water if the sauce thickens too much during braising.

9. 9

   Remove the lid for the last 15 minutes if the sauce is still too thin. Remove the cinnamon, bay leaves and rosemary.

10. 10

    Taste the sauce and season lightly with salt and pepper if needed. Serve each veal shank with plenty of the reduced vegetable and orange sauce.