Osso Buco With Fennel And Orange Gremolata
Prep Time
Price Per Serving
Cooking Mode
4 pork shanks
5 sprigs fresh thyme
540 mL (19 oz.) oz. diced tomatoes with juice
3 celery stalks
1 fennel bulb
80 mL (⅓ cup) cup orange juice
125 mL (½ cup) cup Caballero de Chile light white wine
30 mL (2 tbsp.) tbsp. flour
30 mL (2 tbsp.) tbsp. olive oil
1 onion, finely chopped
To taste salt and pepper
15 mL (1 tbsp.) tbsp. orange zest
1 clove garlic, pressed
125 mL (½ cup) cup chopped fresh parsley
4 pork shanks
5 sprigs fresh thyme
540 mL (19 oz.) oz. diced tomatoes with juice
3 celery stalks
1 fennel bulb
80 mL (⅓ cup) cup orange juice
125 mL (½ cup) cup Caballero de Chile light white wine
30 mL (2 tbsp.) tbsp. flour
30 mL (2 tbsp.) tbsp. olive oil
1 onion, finely chopped
To taste salt and pepper
15 mL (1 tbsp.) tbsp. orange zest
1 clove garlic, pressed
125 mL (½ cup) cup chopped fresh parsley
Directions
1Brown onion in oil in a non-stick skillet for 2 minutes.
2Add pork and brown on each side. Sprinkle with flour and continue cooking for 1 minute.
3Deglaze with white wine and orange juice and bring to a boil.
4Place mixture in slow cooker and add tomatoes, celery, fennel and thyme. Season to taste. Cover and cook on low for 7 to 8 hours.
5Just before serving, prepare gremolata by combining all ingredients in a small bowl.
6Serve osso buco with fettuccine and top with gremolata.
7Preheat oven to 180°C (350°F).
8Place mixture in a baking dish and add tomatoes, celery, fennel and thyme plus 175 ml (¾ cup) of white wine. Season to taste.
9Cover and bake for 4 to 5 hours, stirring occasionally. Monitor amount of liquid and add more if required. Adjust seasoning.
10Just before serving, prepare gremolata by combining all ingredients in a small bowl.
11Serve osso buco with fettuccine and top with gremolata.
12*Slow cooker time: 7 to 8 hours
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