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Preparation time
20 minutes
Total time:
1 hour 50 minutes
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Ingredients
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6 pork shanks, 4 cm (1½ in.) thick, about 1.35 kg or 3 lb.
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To taste, salt and pepper
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Flour, in sufficient quantity
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Olive oil, in sufficient quantity
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2 fennel bulbs, trimmed and quartered
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1 onion, cut in quarters
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250 mL (1 cup) orange juice
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2 long strips of orange peel
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250 mL (1 cup) chicken bouillon or veal stock
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1 398 mL tin (14 oz.) diced tomatoes
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1 bay leaf
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5 mL (1 tsp.) crushed fennel seeds
Gremolata (optional)
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250 mL (1 cup) parsley, chopped
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30 mL (2 tbsp.) finely grated lemon zest (about 2 lemons)
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Directions
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Preheat oven to 190°C (375°F).
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Season pork shanks with salt and pepper, and dredge lightly with flour.
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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.
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In the same pan, heat a little oil over medium-high heat.
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Add fennel and onion wedges, and brown lightly.
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Remove vegetables from pan and reserve.
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Deglaze pan with orange juice, scraping browned bits from the bottom of pan.
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Return meat to pan; add orange peel, chicken bouillon, tomatoes, bay leaf and fennel seeds. Season with salt and pepper to taste.
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Cover and bake in oven for 45 minutes.
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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.
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In the meantime, make gremolata: mix together parsley and lemon zest in a small bowl. Reserve.
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Serve osso buco with well-seasoned, buttered short pasta, or mashed potatoes. Garnish with gremolata, if desired.
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