Pork Osso Buco with Orange Gremolata

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 170 °C (325 °F).

2. 2

   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.

3. 3

   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.