• 4 (1-lb.) pieces Veal Osso Bucco, or 2 pieces Beef Osso Bucco (about 2lbs each)
• Salt and freshly ground black pepper
• ¹⁄₂ cup flour
• ¹⁄₄ cup extra-virgin olive oil
• ¹⁄₂ cup red wine vinegar
• 3 cups veal stock or a mix of beef and chicken 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

Sear the Meat

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.

 

Braise

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.

 

Add Vegetables

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.

 

To serve

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.