Name: Pork Osso Buco with Green Peas and Fennel Gremolata
Prep time: 30 min
Cook time: 2 h 45 min
Total time: 3 h 15 min
Yield: 4 to 6 serving(s)
Ingredients: 6 slices pork shanks, rind removed, each about 1 ½ inches (4 cm) thick; 2 tbsp (30 ml) olive oil; 1 onion, chopped; 2 garlic cloves, chopped; 1 tbsp (15 ml) tomato paste; ½ cup (125 ml) white wine; 2 cups (500 ml) chicken broth; 1 bay leaf; 1 carrot, diced; 1 fennel bulb, diced; 1 garlic clove, peeled; 2 tbsp (30 ml) olive oil; 4 cups (600 g) frozen green peas, thawed; ¼ cup (60 ml) chicken broth; 1 tbsp lemon zest, finely grated; 2 tbsp fennel fronds, finely chopped; 2 tbsp Parmesan cheese, freshly grated

Preparation

Osso Buco
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In a large Dutch oven over medium heat, brown the shanks on both sides in the oil. Season with salt and pepper. Set aside on a plate.
- In the same pot, soften the onion and garlic in the cooking fat. Add the tomato paste and cook for 1 minute while stirring. Season with salt and pepper. Deglaze with the wine. Add the shanks, broth and bay leaf. Bring to a boil. Cover and bake for 1 hour and 30 minutes. Add the carrot and fennel. Turn the shanks, cover and bake for another hour or until the meat is fork tender. Remove the bay leaf and adjust the seasoning.
Green Peas
- In a large skillet over high heat, brown the garlic in the oil. Remove the garlic clove. Add the peas and cook for 3 minutes, stirring constantly. Add the chicken broth and cook for 2 minutes or until almost all of the broth has evaporated and the peas are tender crisp.
Gremolata
- In a bowl, combine all of the ingredients.
- Place the pork shanks, vegetables and sauce in the skillet with the green peas. Garnish with the gremolata. Serve with a long pasta or slices of country bread, toasted.

Pork Osso Buco with Green Peas and Fennel Gremolata

Categories

Ingredients

Osso Buco

Green Peas

Gremolata

Preparation

Osso Buco

Green Peas

Gremolata

Personal Note

To help you with this recipe

RICARDO Chef’s Knife