Osso Bucco Orange

Osso Bucco Orange. Return the osso buco to the pan. Cut the tomatoes into pieces, and reserve the juice; set aside.

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Cut the tomatoes into pieces, and reserve the juice; set aside. Put carrots, celery, shallots, garlic and orange zest instead. Slice the fennel lengthwise into sixths.

Découvrez la recette de l'Osso bucco à l'orange, un mets italien revisité pour plus de fraîcheur et d'originalité.

Add garlic, orange peel, carrots, onions, coriander and rosemary to skillet.

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If you don't have a lid, cover pan with foil. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. Season well with salt and pepper.

Judul: Osso Bucco Orange
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Romeo Watkins

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