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Osso buco with fennel and orange gremolata

Osso buco with fennel and orange gremolata

Main course | Easy | 4 hours 20 minutes
Main course
Easy
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Recipe details

Ingredients

OSSO BUCCO

Gremolata

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Directions

Before cooking
  1. Brown onion in oil in a non-stick skillet for 2 minutes.
  2. Add pork and brown on each side. Sprinkle with flour and continue cooking for 1 minute.
  3. Deglaze with white wine and orange juice and bring to a boil.
Slow cooker
  1. Place mixture in slow cooker and add tomatoes, celery, fennel and thyme. Season to taste. Cover and cook on low for 7 to 8 hours.
  2. Just before serving, prepare gremolata by combining all ingredients in a small bowl.
  3. Serve osso buco with fettuccine and top with gremolata.
Oven
  1. Preheat oven to 180°C (350°F).
  2. Place mixture in a baking dish and add tomatoes, celery, fennel and thyme plus 175 ml (¾ cup) of white wine. Season to taste.
  3. Cover and bake for 4 to 5 hours, stirring occasionally. Monitor amount of liquid and add more if required. Adjust seasoning.
  4. Just before serving, prepare gremolata by combining all ingredients in a small bowl.
  5. Serve osso buco with fettuccine and top with gremolata.

*Slow cooker time: 7 to 8 hours

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