Blood Orange-Fennel Osso Buco

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4 1-lb. pieces veal shank, about 2'' thick

Salt and freshly ground black pepper

1/2 cup flour

1/4 cup extra-virgin olive oil

1/2 cup sherry vinegar

3 cups veal stock

2 fennel bulbs, trimmed

2 medium carrots, peeled and thinly sliced

2 cups fresh blood orange juice

1 blood orange, peeled, seeded, and divided

into sections (pith removed)

4 sprigs flat-leaf parsley

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