Fennel pork osso buco from Josée di Stasio
- Preheat oven to 190°C (375°F).
- Season pork shanks with salt and pepper, and dredge lightly with flour.
- In a large saucepan, heat enough oil over medium-high to brown pork shanks for about 2 minutes per side, working in batches if need be. Remove shanks from pan and reserve.
- In the same pan, heat a little oil over medium-high heat.
- Add fennel and onion wedges, and brown lightly.
- Remove vegetables from pan and reserve.
- Deglaze pan with orange juice, scraping browned bits from the bottom of pan.
- Return meat to pan; add orange peel, chicken bouillon, tomatoes, bay leaf and fennel seeds. Season with salt and pepper to taste.
- Cover and bake in oven for 45 minutes.
- Turn pork shanks over, add reserved fennel and onion, and cover pan. Continue cooking until meat is tender and easily pulls from the bone, about 45 minutes.
- In the meantime, make gremolata: mix together parsley and lemon zest in a small bowl. Reserve.
- Serve osso buco with well-seasoned, buttered short pasta, or mashed potatoes. Garnish with gremolata, if desired.