![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)
Dificultad
La mayoría de nuestras recetas son fáciles, aunque las clasificadas con dificultad “media” o “difícil” son un poco más exigentes.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Raciones
Aquí se muestran las raciones de la receta.
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
- Inf. nutricional
- por 1 portion
- Calorías
- 3787.2 kJ / 905.2 kcal
- Proteína
- 86.1 g
- Carbohidratos
- 42.7 g
- Grasa
- 41 g
- Grasas saturadas
- 11.1 g
- Fibra
- 7.9 g
- Sodio
- 680.1 mg
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