Osso Buco with Blood Orange & Fennel from Italian Comfort Food by The Editors of Saveur

Ingredients

• 2 bulbs fennel, trimmed
• 1 blood orange, peeled, seeded, and supremed
• 4 sprigs fresh flat-leaf parsley, to garnish
• 2 cups fresh blood orange juice
• 2 carrots, peeled and thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup extra-virgin olive oil
• 4 1-lb. pieces veal shank, about 2″ thick
• ½ cup sherry vinegar
• 3 cups veal stock
• ½ cup flour