Pork Osso Buco with Green Peas and Fennel Gremolata

Pork Osso Buco with Green Peas and Fennel Gremolata

  • Preparation 30 min
  • Cooking 2 h 45 min
  • Servings 6

Osso buco alla romana is a variation on the classic Italian dish with the addition of green peas. In our version, made with pork shanks, we add the peas towards the end of the cooking time so that they stay green and slightly crisp and contrast well with the tender pork. The gremolata is another twist on the classic recipe, as this one is made with Parmesan cheese and fennel fronds–the rest of the bulb is used in the recipe–instead of parsley.

  • Sans noix
  • Sans gluten
  • Sans oeufs

Categories

Ingredients

  • Osso Buco

    • 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
  • Green Peas

    • 1 garlic clove, peeled
    • 2 tbsp (30 ml) olive oil
    • 4 cups (600 g) frozen green peas, thawed
    • ¼ cup (60 ml) chicken broth
  • Gremolata

    • 1 tbsp lemon zest, finely grated
    • 2 tbsp fennel fronds, finely chopped
    • 2 tbsp Parmesan cheese, freshly grated

Preparation

  • Osso Buco

  • Green Peas

  • Gremolata

Personal Note