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

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