Pork Osso Buco with Green Peas and Fennel Gremolata

Name: Pork Osso Buco with Green Peas and Fennel Gremolata
Prep time: 30 min
Cook time: 2 h 45 min
Total time: 3 h 15 min
Yield: 4 to 6 serving(s)
Ingredients: 6 slices pork shanks, rind removed, each about 1 ½ inches (4 cm) thick; 2 tbsp (30 ml) olive oil; 1 onion, chopped; 2 garlic cloves, chopped; 1 tbsp (15 ml) tomato paste; ½ cup (125 ml) white wine; 2 cups (500 ml) chicken broth; 1 bay leaf; 1 carrot, diced; 1 fennel bulb, diced; 1 garlic clove, peeled; 2 tbsp (30 ml) olive oil; 4 cups (600 g) frozen green peas, thawed; ¼ cup (60 ml) chicken broth; 1 tbsp lemon zest, finely grated; 2 tbsp fennel fronds, finely chopped; 2 tbsp Parmesan cheese, freshly grated

5 stars (11) Rate this recipe

Preparation 30 MIN

Cooking 2 H 45 MIN
Servings 6

Osso buco alla romana is a variation on the classic Italian dish with the addition of green peas. In our version, made with pork shanks, we add the peas towards the end of the cooking time so that they stay green and slightly crisp and contrast well with the tender pork. The gremolata is another twist on the classic recipe, as this one is made with Parmesan cheese and fennel fronds–the rest of the bulb is used in the recipe–instead of parsley.

Ingredients
Preparation

Ingredients

Osso Buco

6 slices pork shanks, rind removed, each about 1 ½ inches (4 cm) thick
2 tbsp (30 ml) olive oil
1 onion, chopped
2 garlic cloves, chopped
1 tbsp (15 ml) tomato paste
½ cup (125 ml) white wine
2 cups (500 ml) chicken broth
1 bay leaf
1 carrot, diced
1 fennel bulb, diced

Green Peas

1 garlic clove, peeled
2 tbsp (30 ml) olive oil
4 cups (600 g) frozen green peas, thawed
¼ cup (60 ml) chicken broth

Gremolata

1 tbsp lemon zest, finely grated
2 tbsp fennel fronds, finely chopped
2 tbsp Parmesan cheese, freshly grated

Preparation

Osso Buco

With the rack in the middle position, preheat the oven to 325°F (165°C).
In a large Dutch oven over medium heat, brown the shanks on both sides in the oil. Season with salt and pepper. Set aside on a plate.
In the same pot, soften the onion and garlic in the cooking fat. Add the tomato paste and cook for 1 minute while stirring. Season with salt and pepper. Deglaze with the wine. Add the shanks, broth and bay leaf. Bring to a boil. Cover and bake for 1 hour and 30 minutes. Add the carrot and fennel. Turn the shanks, cover and bake for another hour or until the meat is fork tender. Remove the bay leaf and adjust the seasoning.

Green Peas

In a large skillet over high heat, brown the garlic in the oil. Remove the garlic clove. Add the peas and cook for 3 minutes, stirring constantly. Add the chicken broth and cook for 2 minutes or until almost all of the broth has evaporated and the peas are tender crisp.

Gremolata

In a bowl, combine all of the ingredients.
Place the pork shanks, vegetables and sauce in the skillet with the green peas. Garnish with the gremolata. Serve with a long pasta or slices of country bread, toasted.

Pork Osso Buco with Green Peas and Fennel Gremolata

Ingredients

Osso Buco

Green Peas

Gremolata

Preparation

Osso Buco

Green Peas

Gremolata

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