Veal Osso Bucco with Orange-Saffron Sauce
Ingredients
- Ingredients
- 4 Veal shank
- salt
- peppers
- 2 Tbsps Pastry flour
- 2 Tbsps olive oil
- ¼ l white wine
- ¼ l Beef broth
- 2 organic Oranges
- 1 generous pinch Saffron
- 600 grams Pumpkin
- 2 Tbsps butter
- lemon juice
- 1 pinch sugar
- Lemon thyme (for garnish)
Preparation steps
Rinse the veal shank slices, pat dry, season with salt and pepper and sprinkle with flour. In a large Dutch oven, heat 2 tablespoons olive oil, sear the veal on both sides, deglaze with the white wine and cook until reduce by half. Add the broth, cover and simmer for about 2 hours.
Meanwhile, finely grate the zest from the oranges and squeeze the juice. Add to the osso bucco along with the saffron and simmer for about 30 minutes, or until cooked to your liking.
Peel the squash, remove seeds and cut or slice into thin wedges. Sauté in hot butter, deglaze with a little water, cover and simmer for about 10 minutes, until softened. Season with lemon juice, sugar and salt.
Season the osso bucco to taste and serve with the squash and rice, if desired. Garnish with lemon thyme.
