Ossobuco with orange and fennel salad
TM6

Ossobuco with orange and fennel salad

4.8 (17 ratings)

Ingredients

  • 30 g plain flour
  • 2 tsp dried fennel seeds
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 20 g extra virgin olive oil, plus an extra 3 tbsp to fry
  • 200 g brown onion, cut into 3 cm pieces
  • 100 g celery, cut into 3 cm pieces
  • 100 g carrot, cut into 3 cm pieces
  • 250 g water
  • 200 g red wine
  • 400 g canned chopped tomatoes
  • 2 tsp Beef stock paste (see Tips)
  • 50 g tomato paste
  • 2 sprigs fresh thyme
  • 1 orange, juice and 3 strips of peel, no white pith
  • 1500 g beef shin (approx. 8 pieces, 2 cm thickness)
  • 12 dried pitted prunes
  • 1 fennel bulb, trimmed and cut into 3 cm pieces

Orange and fennel salad

  • 1 fennel bulb, cut in pieces (4 x 4 x 7 cm), fronds reserved to garnish
  • 3 celery stalks, trimmed
  • 2 tbsp extra virgin olive oil
  • ½ orange, zest only, no white pith
  • 2 tbsp orange juice
  • 2 sprigs fresh parsley, leaves only
  • sea salt, to season
  • ground black pepper, to season

Nutrition
per 1 portion
Calories
3787.2 kJ / 905.2 kcal
Protein
86.1 g
Carbohydrates
42.7 g
Fat
41 g
Saturated Fat
11.1 g
Fibre
7.9 g
Sodium
680.1 mg

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