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L'Osso Bucco A L'Orange

Veal knuckle simmered in white wine with fresh vegetables and oranges. A specialty of "Le Galant Verre" in Paris.

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlFlour
  Salt - to taste
  Freshly-ground black pepper - to taste
4 lbs 1816g / 64ozVeal knuckles - sawn into 8 pieces
  Of 1" rounds
2 tablespoons 30mlClarified butter
2 tablespoons 30mlOlive oil
2 tablespoons 30mlOnions - finely chopped (medium)
1   Garlic clove - peeled, crushed
2   Carrots - finely chopped (medium)
2   Oranges - zest and juice (large)
  From one, the other peeled, chopped fine
3 1/4 cups 770mlDry white wine
1   Bouquet garni - (1 bay leaf, 4 stalks
  Parsley, 1 sprig thyme, 3" piece celery)
1 teaspoon 5mlTomato paste
  Arrowroot - if necessary
  For thickening
8 oz 227gLong-grain rice - boiled

Recipe Instructions

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. 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 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.

This recipe yields 4 servings.

THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0036) - from the - TV FOOD NETWORK


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