Tuesday, January 17, 2012

Osso Buco a L'Arman

I couldn't resist the pork osso buco available at the grocery store. This recipe was a great mix of flavours and resulted in super tender meat. Best of all, it reheats wonderfully for perfect leftovers.

Osso Buco a L'Arman (from Around My French Table)

4 navel oranges, rinsed and dried
2 cups water
1/3 cup olive oil
2 medium onions, coarsely chopped
2 garlic cloves, crushed and peeled
1 tbsp chopped fresh thyme
1 tbsp chopped fresh basil
2 tsp herbes de Provence
1 798mL can whole tomatoes
5 medium tomatoes, sliced
2 chicken bouillon cubes, dissolved in 1/4 cup boiling water
salt and pepper
4 veal shanks (or pork), sawed into 2 - 3" lengths
4 large carrots, trimmed, peeled, and thinly sliced

1. Remove zest from oranges with a vegetable peeler. Pour water into saucepan, drop in zest, bring to boil, and boil 5 minutes. Lower heat to simmer and cook for 5 minutes. Set aside.
2. Heat Dutch oven over medium heat and pour in 2 tbsp oil. Add onions, garlic, and herbs and cook for 5 minutes.
3. Add tomatoes, bouillon, and 2 tbsp of zest water. Bring to boil, season with salt and pepper, reduce heat and let simmer gently.
4. Preheat oven to 325F.
5. Heat a large skillet over medium-high heat and pour in 3 tbsp of olive oil. Brown veal. Place in sauce.
6. Pour off fat from skillet and pour in zest water, reserving the zest. Turn up heat and cook for a minute, stirring to release the bits of meat. Pour into Dutch oven. Add 8 - 10 strips of zest. and mix together. Scatter carrots over veal.
7. Place parchment paper over carrots. Simmer for 5 minutes. Top with lid and slide into oven.
8. Cook for 2 hours or until meat is fork-tender. Skim off fat and serve.

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