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How to make Ossobuco with verjuice, fennel & saffron

Yield = 6
Prep time: 0:15
Cook time: 6:15
Total time: 6:30

Ingredients

  • 12 (about 1.8kg) veal ossobuco pieces
  • 1 1/2 tablespoons olive oil
  • 3 (about 450g) fennel, trimmed reserving fronds, thickly sliced
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • Large pinch of saffron threads
  • 250ml (1 cup) verjuice or white wine
  • 500ml (2 cups) Massel chicken style liquid stock
  • 2 large fresh sage sprigs
  • Cooked gnocchi, tossed in butter, to serve

Method

  • Step 1 Season the veal. Heat 2 teaspoons of oil in a large flameproof casserole dish over medium-high heat. Cook veal, in 2 batches, for 2 minutes each side or until lightly browned, heating 2 teaspoons oil between batches. Transfer to a plate.
  • Step 2 Preheat oven to 110°C. Heat remaining oil in the dish over medium heat. Stir in fennel and garlic for 5 minutes or until soft. Stir in tomato paste and saffron for 30 seconds. Stir in verjuice or wine for 1 minute. Add veal, stock and sage. Cover. Bake for 6 hours or until the veal is very tender. Stir through the reserved fennel fronds. Season. Serve with gnocchi.