Pork Osso Buco with Green Peas and Fennel Gremolata

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