Osso Bucco with Orange and Prunes | RICARDO

Ingredients

• 1 onion, chopped
• 5 carrots, peeled and cut into 1/2-inch (1-cm) slices
• 1/4 cup (60 ml) olive oil
• Flour
• 6 slices veal shank, about 2 inches (5 cm) thick
• 1/2 cup (125 ml) Marsala wine (or sherry or Pineau des Charentes)
• 1 cup (250 ml) chicken broth
• 1/2 cup (125 ml) orange juice
• 1/4 cup (60 ml) prunes, pitted and halved
• 2 tablespoons (30 ml) honey
• 3 sprigs fresh thyme
• 3 slices fresh ginger, peeled
• Salt and pepper
• Grated zest of 1 orange
• 2 tablespoons (30 ml) grated Parmigiano-Reggiano cheese
• 2 tablespoons (30 ml) chopped flat-leaf parsley