Osso Buco with Blood Oranges and Fennel

My good friend Leah Koenig, a cookbook author and food writer, writes the “One Ingredient, Many Ways” column at Saveur.com.  Today’s post featured blood oranges, and this recipe by Chef Michael Romano from the Union Square Cafe caught my eye.  Citrus? Beef?  Tell me more….

The Osso Buco is seared, deglazed with vinegar, then slow cooked with carrots, onions and fennel.  Blood Oranges and parseley are added at the end for color and fresh flavor.

Find the recipe here

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s