Osso buco of pork with caramelized onions à l’orange Recipe
Osso buco of pork with caramelized onions à l’orange
Flavors of Quebec
Total time: more than 2 hours

Prepatation time : 20 minutes
Cooking time : 1 hour 45

Difficulty: Easy
For 4 servings

- 2 tbsp. olive oil 30 ml
- 1 tbsp. butter
- 8 slices Québec Pork hocks, sliced 1” (2.5 cm) thick
- 2 onions, chopped
- 1 1/2 tbsp. sugar
- 2 cloves of garlic, chopped
- 250 ml / 1 cup chicken broth
- 500 ml / 2 cups ground tomatoes
- 250 ml / 1 cup orange juice
- 1 bay leaf
- 1 tbsp. fresh oregano, chopped, or 5 ml (1 tsp.) dried oregano
- To taste salt and freshly ground pepper

Oregano-Orange Gremolata:
- 2 tbsp. orange zest
- 60 ml fresh Italian parsley, chopped
- 1 tbsp. fresh oregano, chopped

  1. Heat the oil and melt the butter in a pan over high heat. Brown the hocks and set aside.
  2. In the same pan, slowly cook the onions until they caramelize. Cook for 5 minutes then add sugar.
  3. Add slices of meat and the remaining ingredients not including the gremolata.
  4. Simmer over low heat for 1 hour and 15 minutes to an hour and a half, until the meat is tender. Season to taste.
  5. Mix gremolata ingredients and spread over osso buco.

Red Bordeaux

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