![Ossobuco with orange and fennel salad Ossobuco with orange and fennel salad](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/87a431a18e960509bb99c8a97bdb70df/Derivates/8f70a06df918094b7b40cab51ecdce41794849bb.jpg)
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Ingredients
- 30 g plain flour
- 2 tsp dried fennel seeds
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 20 g extra virgin olive oil, plus an extra 3 tbsp to fry
- 200 g brown onion, cut into 3 cm pieces
- 100 g celery, cut into 3 cm pieces
- 100 g carrot, cut into 3 cm pieces
- 250 g water
- 200 g red wine
- 400 g canned chopped tomatoes
- 2 tsp Beef stock paste (see Tips)
- 50 g tomato paste
- 2 sprigs fresh thyme
- 1 orange, juice and 3 strips of peel, no white pith
- 1500 g beef shin (approx. 8 pieces, 2 cm thickness)
- 12 dried pitted prunes
- 1 fennel bulb, trimmed and cut into 3 cm pieces
Orange and fennel salad
- 1 fennel bulb, cut in pieces (4 x 4 x 7 cm), fronds reserved to garnish
- 3 celery stalks, trimmed
- 2 tbsp extra virgin olive oil
- ½ orange, zest only, no white pith
- 2 tbsp orange juice
- 2 sprigs fresh parsley, leaves only
- sea salt, to season
- ground black pepper, to season
- Nutrition
- per 1 portion
- Calories
- 3787.2 kJ / 905.2 kcal
- Protein
- 86.1 g
- Carbohydrates
- 42.7 g
- Fat
- 41 g
- Saturated fat
- 11.1 g
- Fiber
- 7.9 g
- Sodium
- 680.1 mg
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