Osso Buco with Blood Orange & Fennel

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

Braised veal shanks are a Milanese specialty. Here they are accented with a sweet and tangy pan sauce made with blood oranges and sherry vinegar, which thickens to almost a glaze and burnishes the shanks mahogany. The rich, fall-off-the-bone meat and the unctuous bone marrow at the heart of each shank bone make this dish sublime.


  • 4 1-lb. pieces veal shank, about 2″ thick
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup


  1. Heat oven to 325°F. Season shanks with salt and pepper. Place flour on a plate. Dredge shanks in flour, coating well. Heat oil in a large ovenproof skillet over medium-high. Add shan