Osso Buco Primavera with Orange & Fennel - Andrew Zimmern

Ingredients

• 6 ‘osso buco’, select meaty center cut pieces…approximately 14-16 ounces a piece
• Kosher salt and pepper
• Flour for dredging
• 4 tablespoons olive oil
• 2/3 cup sherry wine vinegar
• 3 cups homemade veal or beef stock
• 2 medium-sized fennel bulbs, trimmed
• 3 cups peeled and sliced carrots
• 1 cup fresh squeezed orange juice
• 1/2 cup cooked and cooled peas, or frozen
• 1 orange, peeled and segmented, freed of all connective tissue and filament