
Devices & Accessories
Ossobuco with orange and fennel salad
Prep. 20min
Total 2 h 45min
4 portions
Ingredients
-
plain flour30 g
-
dried fennel seeds2 tsp
-
sea salt½ tsp
-
ground black pepper¼ tsp
-
extra virgin olive oil plus an extra 3 tbsp to fry20 g
-
brown onion cut into 3 cm pieces200 g
-
celery cut into 3 cm pieces100 g
-
carrot cut into 3 cm pieces100 g
-
water250 g
-
red wine200 g
-
canned chopped tomatoes400 g
-
Beef stock paste (see Tips)2 tsp
-
tomato paste50 g
-
fresh thyme2 sprigs
-
orange juice and 3 strips of peel, no white pith1
-
beef shin (approx. 8 pieces, 2 cm thickness)1500 g
-
dried pitted prunes12
-
fennel bulb trimmed and cut into 3 cm pieces1
Orange and fennel salad
-
fennel bulb cut in pieces (4 x 4 x 7 cm), fronds reserved to garnish1
-
celery stalks trimmed3
-
extra virgin olive oil2 tbsp
-
orange zest only, no white pith½
-
orange juice2 tbsp
-
fresh parsley leaves only2 sprigs
-
sea salt to season
-
ground black pepper to season
Nutrition per 1 portion
Calories
905.2 kcal /
3787.2 kJ
Protein
86.1 g
Fat
41 g
Carbohydrates
42.7 g
Fibre
7.9 g
Saturated Fat
11.1 g
Sodium
680.1 mg
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Thermomix® Everyday Winter 2024
72 Recipes
Australia and New Zealand
Australia and New Zealand
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