Ossobuco with orange and fennel salad

• 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