Ossobuco with verjuice, fennel & saffron

Cooking Meat Ossobuco with verjuice, fennel & saffron

Simple and hearty, this veal dish is delicious with buttery gnocchi.

Lables: High protein Low carb Fish free Lactose free Milk free Shellfish free
  1. Season the veal. Heat 2 teaspoons of oil in a large flameproof casserole dish over medium-high heat. Cook veal, in 2 batches, for 2 minutes each side or until lightly browned, heating 2 teaspoons oil between batches. Transfer to a plate.
  2. Preheat oven to 110°C. Heat remaining oil in the dish over medium heat. Stir in fennel and garlic for 5 minutes or until soft. Stir in tomato paste and saffron for 30 seconds. Stir in verjuice or wine for 1 minute. Add veal, stock and sage. Cover. Bake for 6 hours or until the veal is very tender. Stir through the reserved fennel fronds. Season. Serve with gnocchi.

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12 veal ossobuco pieces
1 1/2 tbsp olive oil
3 fennel, trimmed reserving fronds, thickly sliced
3 garlic cloves, thinly sliced
2 tbsp tomato paste
Large pinch of saffron threads
250ml verjuice or white wine
500ml Massel chicken style liquid stock
2 large fresh sage sprigs
Cooked gnocchi, tossed in butter, to serve

Adv

Autors
Preparation time
15
Cooking time
6:15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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