Pork Osso Buco with Orange Gremolata
Pork Osso Buco with Orange Gremolata
Ingredients
- 12 slices pork shanks without the rind, about 1 1/2-inch (4-cm) thick
- 3 tablespoons (45 ml) olive oil
- 2 onions, chopped
- 4 cloves garlic, finely chopped
- 1 1/2 cups (375 ml) white wine
- 2 cups (500 ml) chicken broth
- 2 bay leaves
- 5 carrots, peeled and diced
- 2 stalks celery, diced
- Salt and pepper
- Grated zest of 1 orange
- 2 tablespoons (30 ml) chopped flat-leaf parsley
- 2 tablespoons (30 ml) grated Parmigiano-Reggiano cheese
Instructions
- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- In a large Dutch oven, brown the shanks on both sides in the oil, half at a time. Season with salt and pepper. Set aside on a plate.
- In the same pan, soften the onion and garlic. Season with salt and pepper. Deglaze with the wine. Add the shanks, broth, and bay leaves. Bring to a boil. Cover and bake for 1 hour and 30 minutes. Add the carrots and celery. Continue cooking for about 1 hour or until meat is fork-tender. Remove the bay leaves and adjust the seasoning.
Pork Osso Buco with Orange Gremolata