Carrot Osso Buco

Melt the butter in a large skillet. Add the carrots and cook over moderate heat, turning frequently, until lightly browned, about 15 minutes. Transfer the carrots to a plate.

Add the onion, celery and garlic to the skillet and cook over moderate heat for 3 minutes. Add the tomatoes, bouquet garni and orange slice, season with salt and pepper and cook for 2 minutes. Nestle the carrots in the sauce. Cover and cook over low heat, turning the carrots occasionally, until meltingly tender but not falling apart, about 1 hour. Discard the bouquet garni. Sprinkle the carrots with parsley and serve warm or at room temperature.