Ingrédients

2 tbsp.	olive oil	30 ml
1 tbsp.	butter	15 ml
8 slices	Québec Pork hocks, sliced 1” (2.5 cm) thick
2	onions, chopped
1 ½ tbsp.	sugar	22 ml
2	cloves of garlic, chopped
1 cup	chicken broth	250 ml
2 cups	ground tomatoes	500 ml
1 cup	orange juice	250 ml
1	bay leaf
1 tbsp.	fresh oregano, chopped, or 5 ml (1 tsp.) dried oregano	15 ml
To taste	salt and freshly ground pepper
Oregano-Orange Gremolata:
2 tbsp.	orange zest	30 ml
¼ cup	fresh Italian parsley, chopped	60 ml
1 tbsp.	fresh oregano, chopped	15 ml

Méthode

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 then add sugar.

Add slices of meat and the remaining ingredients not including the gremolata.

Simmer over low heat for 1 hour and 15 minutes to an hour and a half, until the meat is tender. Season to taste.

Mix gremolata ingredients and spread over osso buco.

Slice pork hocks are now available in all supermarkets.

4 Servings
Preparation time:	20 min
Cooking time:	1 hr 45 min