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Ossobuco with verjuice, fennel & saffron
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Prep Time:
15 minutes
Cook Time:
375 minutes
Total Time:
390 minutes
Hearty veal dish paired with buttery gnocchi.
Ingredients:
  • 12 (about 1.8kg) veal ossobuco pieces
  • 27.30 gm olive oil
  • 3 (about 450g) fennel, trimmed reserving fronds, thickly sliced
  • 3 garlic cloves, thinly sliced
  • 44.40 gm tomato paste
  • Large pinch of saffron threads
  • 250ml (1 cup) verjuice or white wine
  • 500ml (2 cups) chicken style liquid stock
  • 2 large fresh sage sprigs
  • Cooked gnocchi, tossed in butter, to serve
Instructions:
  • Season the veal generously. In a large flameproof casserole dish, heat 2 teaspoons of oil over medium-high heat. Sear the veal in 2 batches for 2 minutes per side until golden brown, adding 2 teaspoons of oil between batches. Transfer the browned veal to a plate.
  • Preheat oven to 110°C. Heat the remaining oil in the dish over medium heat, cooking the fennel and garlic until soft for about 5 minutes. Add the tomato paste and saffron, stirring for 30 seconds. Pour in the verjuice or wine and cook for 1 minute. Add veal, stock, and sage, then cover and bake for 6 hours until the veal is very tender. Finish by stirring through the reserved fennel fronds, seasoning, and serving with gnocchi.

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