Osso buco in orange stock with chermoula

Ingredients for 4 servings:

• 4 veal knuckle(s) – slices
• 2 tbsp corn flour
• Salt
• Pepper, black from the mill
• 3 tbsp olive oil
• 1 onion(s)
• 2 garlic cloves
• 2 carrots
• 2 tbsp tomato paste
• 1 orange(s), untreated
• 1 orange(s)
• 200 ml white wine
• 200 ml veal stock
• 1 handful of sage leaves (also dried possible)
• 3 bell pepper(s), red
• 1 garlic clove(s)
• 1 tsp salt
• 1 tsp saffron
• 1 tsp sweet paprika powder
• 1 tsp smoked paprika powder
• 1 tsp coriander, crushed
• 1 tsp sugar
• 2 limes, juice
• 200 g cherry tomatoes
• 2 tbsp olive oil
• 500 ml water
• 1 tsp salt
• ½ lemon(s), untreated
• 1 tsp saffron
• 2 tbsp oil (sunflower oil)
• 250g basmati

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

fresh, aromatic braised dish, can be prepared well

Ossobucco: Peel the onion, garlic, and carrots and dice very finely. The sauce will not be strained later, so the vegetables should be small. Cut the untreated orange into 8 wedges, including the peel. Juice the second orange. Dust the veal shank slices with the flour and season with salt and pepper. Heat the olive oil in a roasting pan, sear the veal shank slices on both sides, and remove. Sauté the onion, garlic, and carrot in the roasting pan. Add the tomato paste, deglaze with the white wine, veal stock, and orange juice, and add the sage and orange slices. Add the veal shank slices, cover, and braise in the oven at 160°C for 1.5 hours. Chermula: For the chermula, halve the peppers lengthwise and place the halves on a baking sheet. Brush the skin with olive oil and roast under the grill on high for 10-15 minutes, until the skin is very dark. Remove and immediately cover with a wet tea towel. After 10 minutes, the peppers will be cool and easy to peel. Finely chop the peppers. Finely dice the cherry tomatoes. Grind the garlic and salt in a mortar until finely ground. Mix with the spices and lime juice. Mix the cherry tomatoes and peppers with the spice paste and olive oil. Basmati rice: Finely grate the zest of half a lemon and then juice it. Wash the rice thoroughly and drain. Bring the water to a boil with the salt, lemon zest, and saffron threads and let it steep for 5 minutes. Heat the sunflower oil in a large pan, add the rice, and sauté briefly. Pour in the saffron and lemon water and bring to a boil. Cover and simmer at very low heat for 10 minutes. Fluff the rice with a fork. Serve the veal shank slices with the orange juice, chermoula, and basmati rice.