Pork Osso Buco with Green Peas and Fennel Gremolata
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 […]
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
Instructions
- 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.
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.