Veal Osso Buco with Three Citrus

Ingredients

• 4 piece Veal shanks (with marrow bone)
• 100 g Flour (to lightly coat the shanks)
• 30 ml Olive oil (for searing)
• 3 piece Carrots (cut on bias)
• 1 piece Onion (thinly sliced)
• 1 clove Garlic clove (crushed)
• 1 bouquet Bouquet garni (thyme, bay leaf, parsley) (tied)
• 250 ml Dry white wine (to deglaze)
• 500 ml Veal stock (prepared or in cube)
• 400 g Tomato purée (canned)
• 1 piece Lemon (zest and juice)
• 1 piece Orange (zest and juice)
• 1 piece Grapefruit (zest and juice)
• to taste Salt
• to taste Black pepper

Instructions

1. Coat the shanks with flour

   Pat the shanks dry with paper towels, quickly dip them in flour and tap to remove excess.

   Time: PT5M

2. Sear the shanks

   Heat 2 tablespoons of olive oil in the pot and brown the shanks on all sides until a nice caramel color is achieved.

   Time: PT10M

3. Prepare the vegetables

   Slice the onion, cut the carrots on bias, and crush the garlic clove.

   Time: PT10M

4. Sweat the vegetables

   Remove the shanks and set aside. Add the carrots, onion, garlic and bouquet garni to the pot, sweat for 3‑4 minutes over medium heat.

   Time: PT5M

5. Deglaze and add the liquid

   Pour in the white wine, let reduce for 2 minutes, then add the veal stock and tomato purée. Return the shanks to the pot.

   Time: PT5M

6. Simmer gently

   Cover the pot and let simmer over low heat for 1 hour.

   Time: PT1H

7. Prepare citrus zest and juice

   Grate the zest of the lemon, orange and grapefruit, then squeeze each fruit to extract the juice.

   Time: PT5M

8. Incorporate the citrus

   Add the zest and juice of the three citrus fruits to the pot, stir and continue cooking 5‑10 minutes covered.

   Time: PT10M

9. Plating and serving

   Place the shanks on plates, spoon over the citrus sauce and serve with fresh pasta.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

15 g

Fat

30 g

Fiber

4 g