![Ossobuco with orange and fennel salad Ossobuco with orange and fennel salad](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/87a431a18e960509bb99c8a97bdb70df/Derivates/8f70a06df918094b7b40cab51ecdce41794849bb.jpg)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
- 30 g plain flour
- 2 tsp dried fennel seeds
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 20 g extra virgin olive oil, plus an extra 3 tbsp to fry
- 200 g brown onion, cut into 3 cm pieces
- 100 g celery, cut into 3 cm pieces
- 100 g carrot, cut into 3 cm pieces
- 250 g water
- 200 g red wine
- 400 g canned chopped tomatoes
- 2 tsp Beef stock paste (see Tips)
- 50 g tomato paste
- 2 sprigs fresh thyme
- 1 orange, juice and 3 strips of peel, no white pith
- 1500 g beef shin (approx. 8 pieces, 2 cm thickness)
- 12 dried pitted prunes
- 1 fennel bulb, trimmed and cut into 3 cm pieces
Orange and fennel salad
- 1 fennel bulb, cut in pieces (4 x 4 x 7 cm), fronds reserved to garnish
- 3 celery stalks, trimmed
- 2 tbsp extra virgin olive oil
- ½ orange, zest only, no white pith
- 2 tbsp orange juice
- 2 sprigs fresh parsley, leaves only
- sea salt, to season
- ground black pepper, to season
- Nutrição
- por 1 portion
- Energia
- 3787.2 kJ / 905.2 kcal
- Proteína
- 86.1 g
- Hidratos de carbono
- 42.7 g
- Gordura
- 41 g
- Gordura saturada
- 11.1 g
- Fibra
- 7.9 g
- Sódio
- 680.1 mg
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