RECIPE

Braised Osso Buco with Clementines and Saffron

Name: Braised Osso Buco with Clementines and Saffron
Cook time: 2 h 50 min
Yield: 8-10

Recipe Created For Oval Dutch Oven

Main Course

Pork

Cook Time

Under 3 Hours

Serving Size

8-10

Cook Mode

INGREDIENTS

For the pork shank

12 slices pork shank (or 8 to 10 large veal shanks, weighing 1.8 to 2.4 kg)
⅔ cup all-purpose flour
⅓ cup olive oil
2 onions, finely chopped
2 large carrots, peeled and diced into small cubes (about 2 cups)
2 stalks celery, finely diced (about 1 cup)
4 to 6 garlic cloves, chopped
2 Tbsp. tomato paste
¼ tsp. turmeric
2 cups dry white wine

For the sauce

2 tsp. Spanish saffron threads
The juice of 6 clementines, and 2 clementines peeled and cut into thick slices
3 to 4 cups chicken broth
Salt and pepper to taste

For the gremolata

1 cup fresh parsley, finely chopped
Zest of 2 lemons
3 Tbsp. olive oil

To serve

3 Tbsp. shelled, toasted, and coarsely chopped pistachios
3 Tbsp. fresh pomegranate seeds

EQUIPMENT

Oval Dutch Oven

INGREDIENTS

For the pork shank

12 slices pork shank (or 8 to 10 large veal shanks, weighing 1.8 to 2.4 kg)
⅔ cup all-purpose flour
⅓ cup olive oil
2 onions, finely chopped
2 large carrots, peeled and diced into small cubes (about 2 cups)
2 stalks celery, finely diced (about 1 cup)
4 to 6 garlic cloves, chopped
2 Tbsp. tomato paste
¼ tsp. turmeric
2 cups dry white wine

For the sauce

2 tsp. Spanish saffron threads
The juice of 6 clementines, and 2 clementines peeled and cut into thick slices
3 to 4 cups chicken broth
Salt and pepper to taste

For the gremolata

1 cup fresh parsley, finely chopped
Zest of 2 lemons
3 Tbsp. olive oil

To serve

3 Tbsp. shelled, toasted, and coarsely chopped pistachios
3 Tbsp. fresh pomegranate seeds

EQUIPMENT

Oval Dutch Oven

INSTRUCTIONS

Crush the saffron in a mortar, then steep it in hot clementine juice.

Preheat the oven to 165°C / 325°F.

Season the shanks generously. Coat them in flour and shake off the excess.

In the Oval Dutch Oven, heat the oil over medium heat. Brown the shanks in batches (3 or 4 at a time) to achieve a nice colour without boiling the meat. Set aside in a large dish.

In the same Dutch Oven, reduce the heat to medium-low. Sweat the onions, carrots, celery, and garlic for 5 to 6 minutes.

Add the tomato paste and turmeric. Cook for 1 minute, stirring constantly.

Deglaze with white wine or broth, scraping the bottom of the Oval Dutch Oven with a wooden spoon to loosen the cooking juices, then let it reduce by half.

Stir in the broth and the saffron-infused clementine juice.

Return the shanks to the Oval Dutch Oven.

Bring to a boil, cover with a lid, and bake for 2 hours and 30 minutes.

Add the clementine slices to the sauce 10 minutes before the end of cooking.

Meanwhile, in a small bowl, combine all the ingredients listed under “For the gremolata.”

Serve the shanks with the sauce and gremolata, then sprinkle with pistachios and pomegranate seeds. Serve with Parmesan polenta or mashed potatoes with olive oil, etc.