Fennel pork osso buco from Josée di Stasio
Prep Time
Cooking Mode
6 pork shanks, 4 cm (1½ in.) thick, about 1.35 kg or 3 lb.
To taste salt and pepper
in sufficient quantity Flour, in sufficient quantity
in sufficient quantity Olive oil, in sufficient quantity
2 fennel bulbs, trimmed and quartered
1 onion, cut in quarters
250 mL (1 cup) cup orange juice
2 long strips of orange peel
250 mL (1 cup) cup chicken bouillon or veal stock
398 mL (14 oz) oz diced tomatoes
1 bay leaf
5 mL (1 tsp) tsp crushed fennel seeds
250 mL (1 cup) cup parsley, chopped
30 mL (2 tbsp) tbsp finely grated lemon zest (about 2 lemons)
6 pork shanks, 4 cm (1½ in.) thick, about 1.35 kg or 3 lb.
To taste salt and pepper
in sufficient quantity Flour, in sufficient quantity
in sufficient quantity Olive oil, in sufficient quantity
2 fennel bulbs, trimmed and quartered
1 onion, cut in quarters
250 mL (1 cup) cup orange juice
2 long strips of orange peel
250 mL (1 cup) cup chicken bouillon or veal stock
398 mL (14 oz) oz diced tomatoes
1 bay leaf
5 mL (1 tsp) tsp crushed fennel seeds
250 mL (1 cup) cup parsley, chopped
30 mL (2 tbsp) tbsp finely grated lemon zest (about 2 lemons)
Directions
1Preheat oven to 190°C (375°F).
2Season pork shanks with salt and pepper, and dredge lightly with flour.
3In 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.
4In the same pan, heat a little oil over medium-high heat.
5Add fennel and onion wedges, and brown lightly.
6Remove vegetables from pan and reserve.
7Deglaze pan with orange juice, scraping browned bits from the bottom of pan.
8Return meat to pan; add orange peel, chicken bouillon, tomatoes, bay leaf and fennel seeds. Season with salt and pepper to taste.
9Cover and bake in oven for 45 minutes.
10Turn 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.
11In the meantime, make gremolata: mix together parsley and lemon zest in a small bowl. Reserve.
12Serve osso buco with well-seasoned, buttered short pasta, or mashed potatoes. Garnish with gremolata, if desired.
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Personal Note
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