Chianti Braised Osso Buco With Roasted Fennel And Fingerling Potatoes And Lemon Parsley Pesto Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1980
FAT
160%
CHOL
235%
SOD
156%

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Ingredients for 4 servings

1 sprig fresh rosemary

1/3 cup extra-virgin olive oil

4 cups good-quality veal stock

1 garlic clove, minced

2 sprigs fresh thyme

Kosher salt and freshly ground black pepper

1 bay leaf

1 tablespoon tomato paste

1 teaspoon ground fennel seed, lightly toasted

4 tablespoons pure olive oil

1 shallot, minced

1 bunch flat-leaf parsley, leaves only

1 tablespoon coarse sea salt

3 whole, peeled cloves garlic

1 bulb fennel, cut into 1/2-inch strips, fronds removed and reserved

2 cups good quality red wine, preferably Chianti

12 fingerling potatoes, cut into 1/2-inch thick rounds

4 center-cut veal shanks (each about 2 inches thick)

1 lemon, zested

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