Recipe Osso buco in marmalade sauce : Hearty Dishes and Tasty

Recipe Osso buco in marmalade sauce : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Osso buco in marmalade sauce has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 4 serving, Capable cooks level.

This hearty stew features melt-in-the-mouth veal drenched in a sweet marmalade sauce.

Ingredients:

  • 1/2 cup plain flour
  • 4 large (1.2kg) veal osso buco
  • 1/4 cup olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 1 small celery stalk, trimmed, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 3 cups Massel salt reduced chicken style liquid stock
  • 1/4 cup orange marmalade
  • 10 sprigs fresh thyme
  • 2 dried bay leaves
  • Mashed potato, to serve
  • Steamed green beans, to serve

Method

  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Sprinkle flour on a large plate. Season with salt and pepper. Coat both sides of osso buco in flour, shaking off excess.
  • Step 2
    Heat 2 tablespoons oil in a large, heavy- based flameproof casserole dish over medium-high heat. Cook osso buco, in batches, for 2 to 3 minutes each side or until lightly browned. Transfer to a plate.
  • Step 3
    Heat remaining oil in dish over medium heat. Add onion, carrot and celery. Cook, stirring often, for 7 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add tomato paste. Cook, stirring for 30 seconds. Increase heat to high. Add wine. Cook for 2 minutes. Stir in stock, marmalade, thyme and bay leaves. Return osso buco and any juices to dish. Cover. Bake for 1 hour 30 minutes.
  • Step 4
    Remove lid. Cook for a further 30 minutes or until osso buco is very tender and sauce reduces slightly. Remove and discard thyme sprigs and bay leaves. Serve with mashed potato and beans.

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