Orange Fennel Osso Bucco

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
559
FAT
58%
CHOL
157%
SOD
52%

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Ingredients for 6 servings

flour (for dredging)

3 cups veal stock

3 tablespoons olive oil

3 medium fennel bulbs , trimmed to stalk

1/2 cup sherry wine vinegar

1 teaspoon kosher salt

1 cup fresh orange juice

1 orange , peeled and cut into segments

1/2 teaspoon fresh ground black pepper

4 lbs veal shanks

3 cups peeled sliced carrots

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