OSSO BUCO w/APRICOT, ORANGE & FENNEL

By BobD

Ingredients

• 12 SERVINGS
• 12 veal shanks (osso buco), about 1 1/2 inches thick
• Kosher salt and freshly ground black pepper
• 4 to 5 tablespoons extra virgin olive oil
• 4 large red onions, diced
• 4 carrots, diced
• 3 ribs celery, diced
• 3 garlic cloves, minced
• 1 fennel bulb, diced, fronds chopped
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 1 quart chicken broth
• 1/2 cup freshly squeezed orange juice
• 6 anchovy fillets (optional)
• 2 tablespoons chopped fresh sage
• 1 tablespoon thyme leaves
• 1 bay leaf
• 2/3 cup dried apricots, sliced
• Kasha pilaf, for serving (optional).

Details

Servings 12

Preparation

Step 1

Preheat oven to 325 degrees.

Pat shanks dry with paper towels and season very liberally with salt and pepper.

Place a large, heavy roasting pan across two stove-top burners over high heat.

Add 4 tablespoons of oil and heat for 30 seconds.

Add veal and sear until well browned on both sides, about 15 minutes. Transfer veal to a platter.

If pan looks dry, add another tablespoon oil, and onion, carrots, celery, garlic, diced fennel bulb, 1/2 teaspoon salt and a generous pinch of pepper.

Saute over medium heat until onions are translucent and tender, 7 minutes.

Add tomato paste and continue to saute for 2 minutes longer.

Pour in wine and bring to a boil, scraping up browned bits.

Let simmer for 2 minutes, then add broth and simmer until liquid is reduced by a third, about 5 minutes.

Stir in orange juice, anchovies (if using), sage, thyme, bay leaf, half the apricots and 2 tablespoons fennel fronds.

Nestle meat into vegetable mixture and pour in any meat juices from platter.

Cover pan with foil, leaving a corner turned up so some steam can escape, and braise in oven for about 2 hours, turning shanks two or three times as they cook.

When meat is quite tender, transfer it to a platter (on top of hot kasha if desired). Cover with foil to keep warm.

Remove bay leaf from pan. Using a slotted spoon, transfer about a third of the vegetables to a blender or food processor and puree.

Add puree back to pan juices.

Add remaining apricots and bring to a simmer for 3 minutes.

Taste and correct seasonings. Spoon sauce over meat, and serve garnished with more fennel fronds.

Note: You can make shanks up to 4 days ahead. Store in refrigerator and skim fat that rises to surface before reheating in a 300-degree oven.