Oh well, too bad. I guess it takes a tough stomach like mine to joyfully digest ravioli after your traumatizing experience. Oki doki, I'll give you another one. This is one of the dishes I first turn to whenever the cool weather hits us. These fabulous braised veal shanks are perfect for family dinners or entertaining. Be sure to keep some small forks or espresso spoons handy for extracting the delicate marrow from the bones. The fennel and orange flavors marry beautifully, as does the vinegar, which cuts through the fatty richness of the veal shanks.

Preheat oven to 375. Season the veal shanks with the salt and pepper and dredge with the flour. Place the olive oil in a large pan over medium-high heat and brown the veal. Reserve to a platter. Discard the fat from the pan. Add the vinegar, scraping the pan, and reduce by half. Add the stock and reduce by a third. Return the veal to the pan, cover, and braise in the oven for an hour. Slice the fennel lengthwise into sixths. Uncover the veal, then add the carrots, fennel, and orange juice. Raise temperature to 400 and cook uncovered for another 45 minutes, basting as you go.

Skim the sauce. Reserve the meat (it should be fork-tender) and vegetables to a platter, then return the pan to medium heat on your stovetop and reduce liquids to sauce consistency. Stir in the peas, then season and serve over the shanks. Garnish with the orange sections.

I hope that this will do!

sounds nice could I have an ingredients list with quantities too if it isn't too much to ask? we have fennel growing wild in our lawn! (escaped from the neighbours yard, they have a huge plant out the front of their house)

did you like it ?

I love Indonesian food

I do too, I love beef rendang