Caramelized Onion Pork Osso Buco with Orange-oregano Gremolata

Caramelized Onion Pork Osso Buco with Orange-oregano Gremolata
  • 4 servings
  • 0:20 Preparation
  • 2:15 Cooking
  • 2:35 Total Time

Ingredients

Add all
  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1 Tbsp.
    (15 mL)

    butter

  • 8

    Québec pork shank, 1 in. (2.5 cm) thick

  • 2

    onions, chopped

  • 1/2 Tbsp.
    (22 mL)

    sugar

  • 2

    garlic cloves, chopped

  • 1 cup
    (250 mL)

    chicken broth

  • 2 cups
    (500 mL)

    crushed tomatoes

  • 1 cup
    (250 mL)

    orange juice

  • 1

    bay leaf

  • 1 Tbsp.
    (15 mL)

    chopped fresh oregano or 1 teaspoon (5 ml) dried oregano

  • Salt and freshly ground pepper to taste

  • orange-oregano gremolata

  • 2 Tbsp.
    (30 mL)

    orange zest

  • 1/4 cup
    (60 mL)

    chopped flat-leaf parsley

  • 1 Tbsp.
    (15 mL)

    chopped fresh oregano

Preparation

In a Dutch oven or large pan, heat oil on high heat and melt butter. Brown meat. Remove and set aside.

In the same pan, cook onions over low heat until they brown (caramelize), about 10 minutes. Add sugar after about 5 minutes.

Return the meat to the pan and add remaining ingredients, except for the gremolata.

Simmer over low heat until the meat is tender, about 2 h15. Season to taste.

Mix gremolata ingredients together, sprinkle over osso buco and serve.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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