This tangy, tomato-based osso buco is the perfect centerpiece for your holiday dinner.
This Italian dish has become an incredibly popular meal to serve, especially on special occasions. This modern version includes orange juice and apricots, adding a touch of sweetness to a classic recipe.
Getting the right cut of meat is important, so ensure to use veal shanks that are sliced in 2-inch pieces, with the bone marrow exposed. You can also substitute with beef shanks without drastically changing the flavour profile of the dish. No matter what, your osso buco will come out packed full of flavour.
This dish works perfectly without any extras, but if you feel the need to make some side dishes to accompany the osso buco, you can opt to make mashed potatoes, polenta, rice or risotto.
One of the best ways to make your osso buco is by slow cooking it in the thinkkitchen 14-Function Quickpot. This will allow the meat to soak up the juices and flavours rendering it tender and juicy. The various flavours of this osso buco are gentle, subtle, and smooth.
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Prep Time: 30 mins
Cook Time: 8 hrs 15 mins
Total Time: 8 hrs 45 mins
Serving: 6 people
What you will need:
- thinkkitchen 14-Function Quickpot
- Mixing bowls
- Frying pan
Ingredients:
- 6 veal shanks (osso buco), approx. 1 ½ inches thick
- 1 tsp salt
- ½ tsp ground black pepper
- ½ cup flour
- 4-5 tbsps extra virgin olive oil
- 4 large red onions, diced
- 4 carrots, diced
- 3 garlic cloves, minced
- 1 fennel bulb, diced, fronds chopped
- 2 tbsps tomato paste
- 2 cups dry white wine
- 1 quart chicken broth
- ½ freshly squeezed orange juice
- 2 tbsps chopped fresh sage
- 1 tbsp thyme leaves
- 1 bay leaf
- 1 cup dried or 6 fresh apricots, halved
Instructions:
1 – In a bowl, add the flour and mix with the salt and pepper. Coat each side of the shanks.
2 – Heat the olive oil over medium-high heat in a large frying pan.
3 – Add coated shanks and sear until well browned on both sides, approx. 15 minutes. Temporarily transfer the veal to a platter.
4 – Add another tbsp of oil, onions, carrots, celery, garlic, diced fennel bulb, ½ tsp of salt, and a generous pinch of pepper. Sauté over medium heat until onions are translucent and tender, approx. 7 minutes. Add tomato paste and sauté for 2 minutes longer.
5 – In a small bowl, stir together the white wine, broth, orange juice, sage, thyme, bay leaf, apricots, and 2 tbsps of fennel fronds. Pour mixture into the thinkkitchen quickpot and set to slow cooking.
6 – Add the mixture from the pan and the shanks to the quickpot. Cover and cook on low for 6-8 hours or high for 3-4 hours.
7 – Serve the osso buco and plenty of sauce over rice, couscous, polenta, or mashed potatoes.
Enjoy!