Blood Orange-Fennel Osso Buco
At New York's Union Square Cafe, chef Michael Romano accents his version of this classic Italian dish with blood oranges and their juice instead of the traditional lemon-zest-based gremolada.
Yield: serves 4
- 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
- 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 medium-high heat. Add shanks and brown on all sides, 10-15 minutes. Remove shanks and set aside.
- 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.
- 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.
- 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.