Veal knuckle simmered in white wine with fresh vegetables and oranges
Recipe courtesy of Le Verre Galant
Episode: L'Osso Bucco
L'Osso Buco a l'Orange
Total:
4 hr
Active:
1 hr
Yield:
4 servings
Level:
Easy
Total:
4 hr
Active:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons flour
  • Freshly ground salt
  • Freshly ground pepper
  • 4 pounds veal knuckles, sawn into 8 pieces, 1-inch rounds
  • 2 tablespoons clarified butter
  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 1 clove garlic, peeled and crushed
  • 2 medium carrots, finely chopped
  • 2 large oranges, zest and juice from one and the other peeled and chopped fine
  • 3 1/4 cups dry white wine
  • 1 bouquet garni (1 bay leaf, 4 stalks parsley, 1 sprig thyme, 3-inch piece celery)
  • 1 teaspoon tomato paste
  • Arrowroot (if necessary for thickening)
  • 8 ounces long grain rice, boiled

Directions

Put 2 tablespoons flour into a good plastic bag. Add a little salt and pepper and shake to combine. Wipe veal pieces with a damp cloth to remove any bone dust. Place pieces of veal knuckle into bag and shake to cover each piece with flour. Place clarified butter and oil into a large skillet (frying pan) and heat to 400 degrees F. Place floured veal pieces into the butter/oil. They should foam and fry until golden. Turn to color evenly. Add the onions, garlic, carrots and orange zest. Toss veal pieces and vegetables together and lower heat to 300 degrees F. and allow to "sweat" (the natural oils "bead" out of the vegetables like perspiration) for 3 minutes. Now add 2 cups dry white wine and scrape pan base with wooden "spurtle" or spoon to lift up any sediment into the sauce. Reduce heat to simmer, add the bouquet garni (tie up with string if fresh or in a muslin bag if dried herbs are used) and the tomato paste which you need to stir in well. Simmer with a tight cover for 2 hours - adding another 1 1/4 cups dry white wine. About 30 minutes before serving add the orange juice. When the meat is very tender remove the veal pieces, pass the sauce and vegetables through a strainer and reheat the veal knuckle pieces in the sauce. Correct the seasoning and thicken, if necessary, with a little arrowroot paste. Dish the rice with the orange pieces on a large serving plate. Pile the veal pieces on top and coat with the sauce.

IDEAS YOU'LL LOVE

Duck a l'Orange

Recipe courtesy of Laura Calder

Osso Buco

Recipe courtesy of Emeril Lagasse

Osso Buco

Recipe courtesy of Giada De Laurentiis

Osso Buco with Gremolata

Recipe courtesy of Rachael Ray

Emeril's Osso Buco

Recipe courtesy of Emeril Lagasse

Turkey Drumstick Osso Buco

Recipe courtesy of Emeril Lagasse

Amarone Osso Buco Pot Roast

Recipe courtesy of Tyler Florence

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here