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We hope you got insight from reading it, now let’s go back to pork osso buco, saffron orzo, tangerine gremolata and feta recipe. To cook pork osso buco, saffron orzo, tangerine gremolata and feta you only need 21 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to make Pork osso buco, saffron orzo, tangerine gremolata and feta:
- Prepare 2 slices of osso buco cut (around 200g each).
- Provide 150 g of orzo pasta.
- Use 4-5 strands of saffron.
- Get 1 pinch of mixed peppercorns, crushed.
- Prepare 1 of medium banana shallot, diced.
- Provide 4 cloves of garlic made into a paste.
- Prepare 200 ml of red wine.
- Use 350 ml of beef stock.
- Get 2 tbsp of tomato passata or puree.
- You need of Sea salt.
- Provide 1 of Bay leaf.
- Provide 1 of carrot, diced into small pieces.
- You need 1 stick of celery, finely sliced.
- Prepare 100 g of feta cheese, grated.
- Get 100 g of unsalted butter.
- Use of Small handful of thyme leaves, picked.
- Use 50 g of plain flour.
- Get of For the gremolata.
- Use of Small handful of chives.
- Provide of Small handful of parsley.
- Use of Zest of 1 tangerine.
Instructions to make Pork osso buco, saffron orzo, tangerine gremolata and feta:
- Sear the osso buco slices on all sides until nicely browned over a high heat. Set aside somewhere warm.
- Lower the heat and add 50g of butter to the pan. Once melted, add your shallot, 3/4 of the crushed garlic, carrot, celery, thyme and crushed peppercorns and sweat nice and slow for around 10 minutes (the longer, the better).
- Add the flour and cook out for a few more minutes (keep stirring).
- Deglaze with the red wine and reduce the liquid by half over high heat.
- Add beef stock, tomato and saffron before re-inserting the osso buco in the pan..
- Close with a lid or cover with foil and insert into a preheated oven (140°C, gas mark 1 or 2) You may need to turn the meat around once, halfway through out.
- While that's slow cooking (around 1 hour and 30 minutes) until the meat easily pulls away from the bone, make the gremolata.
- Chiffonade (finely chop) the chives and parsley and mix together the zest. You want around 2:1 ratio for the herbs and zest or it will be too intense..
- Add the rest of the crushed garlic, a pinch of salt and crushed pepper and set aside.
- Cook the orzo pasta according to instructions on the packet around 10 minutes before you think the meat will be ready..
- When the meat is ready, take the slices out to rest for a few minutes somewhere warm. Pass the liquid of the pan through a fine chinois and judging by how thick it is either reduce it until right consistency for a pasta sauce or use right away by tossing the orzo through it. Add the remaining butter until emulsified with the sauce.
- To plate, spoon enough pasta at the bottom of the plate or bowl, place the meat on one side, arrange the gremolata on the other in a straight line and scatter grated feta all round. Enjoy!.
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