Ossobuco with orange and fennel salad

Ossobuco with orange and fennel salad

4.8 22 ratings

Prep. 20 min

Total 2 h 45 min

4 portions

Ingredients

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

Orange and fennel salad

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

Difficulty

easy

Nutrition per 1 portion

Sodium 680.1 mg

Protein 86.1 g

Energy 3787.2 kJ / 905.2 kcal

Fat 41 g

Fibre 7.9 g

Saturated Fat 11.1 g

Carbohydrates 42.7 g

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Australia and New Zealand

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