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Osso buco of pork à l'orange wtih caramelized onions
Servings
4
Preparation time
20 minutes
Cooking time
1 hour 45 minutes
Ingredients
30 ml (2 tbsp.) olive oil
15 ml (1 tbsp.) butter
8 duBreton pork hocks, sliced 1" (2.5 cm) thick
2 onions, chopped
22 ml (1 1/2 tbsp.) sugar
2 cloves of garlic, chopped
250 ml (1 cup) chicken broth
500 ml (2 cups) crushed tomatoes
250 ml (1 cup) orange juice
1 bay leaf
15 ml (1 tbsp.) fresh oregano, chopped or 5 ml (1 tsp.) dried oregano
Salt and fresh ground pepper, to taste
Oregano-Orange Gremolata
30 ml (2 tbsp.) orange zest
60 ml (1/4 cup) fresh Italian parsley, chopped
15 ml (1 tbsp.) fresh oregano, chopped
15 ml (1 tbsp.) butter
8 duBreton pork hocks, sliced 1" (2.5 cm) thick
2 onions, chopped
22 ml (1 1/2 tbsp.) sugar
2 cloves of garlic, chopped
250 ml (1 cup) chicken broth
500 ml (2 cups) crushed tomatoes
250 ml (1 cup) orange juice
1 bay leaf
15 ml (1 tbsp.) fresh oregano, chopped or 5 ml (1 tsp.) dried oregano
Salt and fresh ground pepper, to taste
Oregano-Orange Gremolata
30 ml (2 tbsp.) orange zest
60 ml (1/4 cup) fresh Italian parsley, chopped
15 ml (1 tbsp.) fresh oregano, chopped
- Heat the oil and melt the butter in a pan over high heat. Brown the hocks and
set aside. - In the same pan, slowly cook the onions until they caramelize. Cook for
5 minutes and then add sugar. - Add slices of meat and the remaining ingredients excluding the gremolata.
- Simmer over low heat for 75 minutes until the meat is tender. Season to taste.
- Mix gremolata ingredients and spread over osso buco.
Source:
Fédération des producteurs de porc du Québec
