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A fruity wine born from the know-how of Bordeaux vintners is the ideal partner for savoury meat dishes such as Josée’s tasty osso bucco.
Preheat oven to 190°C (375°F).
Season pork shanks with salt and pepper, and dredge lightly with flour.
In a large saucepan, heat enough oil over medium-high to brown pork shanks for about 2 minutes per side, working in batches if need be. Remove shanks from pan and reserve.
In the same pan, heat a little oil over medium-high heat.
Add fennel and onion wedges, and brown lightly.
Remove vegetables from pan and reserve.
Deglaze pan with orange juice, scraping browned bits from the bottom of pan.
Return meat to pan; add orange peel, chicken bouillon, tomatoes, bay leaf and fennel seeds. Season with salt and pepper to taste.
Cover and bake in oven for 45 minutes.
Turn pork shanks over, add reserved fennel and onion, and cover pan. Continue cooking until meat is tender and easily pulls from the bone, about 45 minutes.
In the meantime, make gremolata: mix together parsley and lemon zest in a small bowl. Reserve.
Serve osso buco with well-seasoned, buttered short pasta, or mashed potatoes. Garnish with gremolata, if desired.
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