Ossobuco with verjuice, fennel & saffron

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

Recipe «Ossobuco with verjuice, fennel & saffron» presented in category Recipes / Meat, to prepare this dish you will need no more 6:15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.