Osso Buco with Blood Orange & Fennel

Name: Osso Buco with Blood Orange & Fennel
Yield: Serves 4
Cuisine: Italian
Ingredients: ½ cup sherry vinegar; 3 cups veal stock; ½ cup flour; ¼ cup extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 4 1-lb. pieces veal shank, about 2″ thick; 2 carrots, peeled and thinly sliced; 2 bulbs fennel, trimmed; 2 cups fresh blood orange juice; 1 blood orange, peeled, seeded, and supremed; 4 sprigs fresh flat-leaf parsley, to garnish

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
Italy
Milan
Stew
Main course
Mediterranean

Method

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