O R A N G
E F E N N E L O S S O
B U C O
4 osso buco (approximately 1 pound each)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
flour for dredging
3 Tbs. olive oil
1/2 cup sherry vinegar
3 cups veal stock
3 medium fennel bulbs, trimmed to stalk
3 cups peeled sliced carrots
1 cup fresh orange juice
1 orange peeled and cut into segments
satisfying dish for cooler months, osso buco is a succulent
dish whose richness is offset by the refreshing combination
of orange, fennel and sherry wine vinegar. Make sure to have
tiny spoons on hand to scoop out the marrow. Serve with mashed
turnips and precede with an oak leaf, bibb lettuce and gruyere
Preheat the oven to 375 degrees. Season the osso buco with
1/2 teaspoon salt and 1/4 teaspoon pepper, and dredge them
in flour. Heat the olive oil in a 12-inch skillet or dutch
oven over medium high heat. Brown the osso buco on all sides,
about 15-20 minutes. Transfer the osso buco to a platter and
all the fat from the pan. Add the vinegar, and with a wooden
spoon, scrape up any brown bits adhering to the pan. Cook
over high heat until the vinegar is reduced by half. Add the
veal stock to the pan and bring to a simmer. Season with the
remaining salt and pepper.
the osso buco to the pan. Cover and braise in the oven for
Split the fennel in half lengthwise leaving the core intact.
Slice each half lengthwise into 1/2-inch pieces.
the osso buco and add the fennel, carrots and orange juice.
Raise the oven temperature to 400 degrees and cook uncovered
an additional 45-50 minutes, basting occasionally. The meat
should be fork-tender and the vegetables completely cooked.
the pan from the oven. Transfer the osso buco to a serving
platter and keep warm. Skim the fat from the cooking liquid
with a bulb-baster or ladle, and cook over high heat to thicken
slightly, 4-5 minutes. Stir in orange segments, ladle the
sauce and vegetables over the meat and serve.
A soft, grapey merlot, whether from California,
Bordeaux or Long Island, would be suitable
with the osso buco.
from The Union Square Cafe Cookbook.
Reproduced by permission from Harper Collins.
Copyright © 1994 by Danny Meyer and Michael Romano
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