Osso Bucco with Orange and Prunes

Ingredients

• Osso Bucco

  • 1 onion, chopped
  • 5 carrots, peeled and cut into 1/2-inch (1-cm) slices
  • 1/4 cup (60 ml) olive oil
  • Flour
  • 6 slices veal shank, about 2 inches (5 cm) thick
  • 1/2 cup (125 ml) Marsala wine (or sherry or Pineau des Charentes)
  • 1 cup (250 ml) chicken broth
  • 1/2 cup (125 ml) orange juice
  • 1/4 cup (60 ml) prunes, pitted and halved
  • 2 tablespoons (30 ml) honey
  • 3 sprigs fresh thyme
  • 3 slices fresh ginger, peeled
  • Salt and pepper

• Gremolata

  • Grated zest of 1 orange
  • 2 tablespoons (30 ml) grated Parmigiano-Reggiano cheese
  • 2 tablespoons (30 ml) chopped flat-leaf parsley