Recipe Ossobuco with verjuice, fennel & saffron : Hearty Dishes and Tasty

Recipe Ossobuco with verjuice, fennel & saffron : 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 Ossobuco with verjuice, fennel & saffron has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 6 serving, Capable cooks level.

Simple and hearty, this veal dish is delicious with buttery gnocchi.


  • 12 (about 1.8kg) veal ossobuco pieces
  • 1 1/2 tablespoons olive oil
  • 3 (about 450g) fennel, trimmed reserving fronds, thickly sliced
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • Large pinch of saffron threads
  • 250ml (1 cup) verjuice or white wine
  • 500ml (2 cups) Massel chicken style liquid stock
  • 2 large fresh sage sprigs
  • Cooked gnocchi, tossed in butter, to serve


  • Step 1
    Season the veal. Heat 2 teaspoons of oil in a large flameproof casserole dish over medium-high heat. Cook veal, in 2 batches, for 2 minutes each side or until lightly browned, heating 2 teaspoons oil between batches. Transfer to a plate.
  • Step 2
    Preheat oven to 110°C. Heat remaining oil in the dish over medium heat. Stir in fennel and garlic for 5 minutes or until soft. Stir in tomato paste and saffron for 30 seconds. Stir in verjuice or wine for 1 minute. Add veal, stock and sage. Cover. Bake for 6 hours or until the veal is very tender. Stir through the reserved fennel fronds. Season. Serve with gnocchi.

Ossobuco with verjuice, fennel & saffron

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