Blood Orange-Fennel Osso Buco

By Shaylie

Ingredients

• 4 1-lb. pieces veal shank, about 2'' thick
• Salt and freshly ground black pepper
• 1/2 cup flour
• 1/4 cup extra-virgin olive oil
• 1/2 cup sherry vinegar
• 3 cups veal stock
• 2 fennel bulbs, trimmed
• 2 medium carrots, peeled and thinly sliced
• 2 cups fresh blood orange juice
• 1 blood orange, peeled, seeded, and divided
• into sections (pith removed)
• 4 sprigs flat-leaf parsley

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 325°. Season shanks with salt and pepper. Place flour on a plate. Dredge
shanks in flour, coating well. Heat oil in a large ovenproof skillet (with a lid) over mediumhigh
heat. Add shanks and brown on all sides, 10-15 minutes. Remove shanks and set aside.
2. Deglaze skillet with vinegar, scraping brown bits that adhere to bottom with a wooden
spoon. Reduce vinegar by half, until slightly syrupy, 3-5 minutes, then add stock. Return
shanks to skillet, cover, and braise in oven for 45 minutes. Turn shanks and continue cooking
for 45 minutes.
3. Split fennel from top to bottom, then cut lengthwise into 1/2''-thick slices. Add fennel,
carrots, and orange juice to shanks and cook, still covered, in oven until vegetables are
tender, about 45 minutes.
4. Using a slotted spoon, transfer shanks and vegetables to a serving platter. Simmer sauce,
skimming occasionally, over medium-high heat, 4-5 minutes. Stir in orange sections. Ladle
sauce over shanks and vegetables and serve garnished with parsley.