Braised Short Ribs with Orange Fennel and Olives

Ingredients

• 2 T olive oil
• 4 to 5 pounds bone-in beef short ribs
• Kosher salt and freshly ground black pepper
• 1 teaspoon fennel seeds, crushed
• ¼ teaspoon coriander seeds, crushed
• 3 oz pancetta or bacon, diced (optional)
• 1 medium onion, diced
• 1 large carrot, sliced
• 2 tablespoons red wine vinegar
• 1 tablespoon low-sodium soy sauce
• 6 garlic cloves, lightly smashed with the back of your knife
• ½ cup tomato sauce
• ¼ cup freshly squeezed orange juice (+ 2 teaspoons reserved for later use) and 1 large strip of orange zest (from 1 large orange)
• 2 cups meat stock (chicken, beef, or veal)
• 1 bay leaf
• 2 anchovy fillets, rinsed, drained, and finely minced
• 2 tablespoons unsalted butter at room temperature
• 1/2 cup pitted black olives

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