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Osso buco with fennel and orange gremolata Recipe

Osso buco with fennel and orange gremolata
Source: Iga

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Ingredients

  • 4 pork shanks
  • 5 sprigs fresh thyme
  • 540 mL (19 oz.) can diced tomatoes with juice
  • 3 celery stalks, cut into 2.5 cm (1 in.) pieces
  • 1 fennel bulb, cut into large pieces
  • 80 mL (1/3 cup) orange juice (about 1 orange)
  • 125 mL (½ cup) Caballero de Chile light white wine
  • 30 mL (2 tbsp.) flour
  • 30 mL (2 tbsp.) olive oil
  • 1 onion, finely chopped
  • To taste, salt and pepper
  • 15 mL (1 tbsp.) orange zest (about 1 orange)
  • 1 clove garlic, pressed
  • 125 mL (½ cup) chopped fresh parsley
PREP TIME
20m
COOK TIME
4h
TOTAL TIME
4h20m
YIELD
4 servings

Instructions

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

Dinner

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A recipe from Iga

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