veal osso bucco tagine w fennel, green olives & orange

i almost forgot about this tagine.  i was going back through the images i had stored and came across these ones.  this tagine is truly delicious!  so easy and economical to make too!  i served the tagine with quinoa, finely chopped parsley & toasted slivered almonds.

veal osso bucco tagine with fennel, green olives & orange

ingredients...4 pcs osso bucco (med size), 1 roughly chopped fennel, 1 chopped brown onion, 1 cup of green queen olives, 1 navel orange roughly chopped, olive oil, 2 cups white wine, 2 cups of beef stock, 1 tblspn herbies persian spice, salt & pepper

method...brown osso meat in tagine & set aside.  saute fennel, onion & persian spice with olive oil.  add olives & meat.  add wine and reduce by 1/2.  add stock, orange pcs and seasoning.  allow to simmer for approx 2 hrs.  

serve...serve with mash, pilaf or quinoa.