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Osso buco in marmalade sauce
Osso buco in marmalade sauce
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Prep Time:
20 minutes
Cook Time:
145 minutes
Total Time:
165 minutes
Tender veal stew in sweet marmalade sauce.
Ingredients:
  • 125.00 ml plain flour
  • 1.2kg veal osso bucco
  • 56.88 gm olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 1 small celery stalk, trimmed, finely chopped
  • 2 garlic cloves, thinly sliced
  • 44.40 gm tomato paste
  • 125.00 gm dry white wine
  • 765.00 gm salt reduced chicken style liquid stock
  • 82.50 gm orange marmalade
  • 10 sprigs fresh thyme
  • 2 dried bay leaves
  • Mashed potato, to serve
  • Steamed green beans, to serve
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. Spread flour on a large plate and season with salt and pepper. Coat both sides of the osso buco with the flour, shaking off any excess.
  • In a large, heavy-based casserole dish, heat 2 tablespoons of oil over medium-high heat. Sear the osso buco in batches for 2 to 3 minutes on each side until lightly browned. Transfer to a plate.
  • Warm the rest of the oil in the dish over medium heat. Toss in onion, carrot, and celery. Sauté for 7 minutes until they soften. Introduce garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 30 seconds. Increase heat to high, pour in wine, and cook for 2 minutes. Mix in stock, marmalade, thyme, and bay leaves. Put back the osso buco and its juices to the dish. Cover and bake for 1 hour and 30 minutes.
  • Uncover and continue cooking for an additional 30 minutes, or until the osso buco becomes very tender and the sauce slightly reduces. Remove and discard the thyme sprigs and bay leaves. Serve with mashed potatoes and beans.

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