Technical Stages :

• Heat up a bit of oil in a round pot.
• Flour the slices of osso buco and fry in the warm oil.
• Cook on both sides.
• Add the vegetables (celery, carotts, onions) cut in brunoise.
• Mix and sweat for a couple of minutes.
• Deglaze with white wine, reduce and moisten with bound veal stock.
• Add the tomato sauce, the bouquet garni and crushed garlic.
• Mix and bring to a boiling point over strong heat for a few moments.
• Cover and bake gently in the oven at 200°C or 392°F for 1h to 1h20.
• Stir from time to time and check that the sauce does not reduce excessively. If needed, add a bit of water.
• Meanwhile, canneler the zest of a half orange and a half lemon.
• Finely mince those zests and quickly blanch them.
• When finished, take the osso bucco out of the oven.
• Remove the bouquet garni and check the seasoning.
• Add the blanched zests and mix well.
• Keep warm until serving.
• Arrange by coating the osso bucco with sauce. Decorate with half a slice of fluted orange, topped with a bit of crushed tomato and chopped parsley.
• Serve warm.