Pork Osso Buco with Green Peas and Fennel Gremolata | RICARDO

Ingredients

• 6 slices pork shanks, rind removed, each about 1 ½ inches (4 cm) thick
• 2 tbsp (30 ml) olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tbsp (15 ml) tomato paste
• ½ cup (125 ml) white wine
• 2 cups (500 ml) chicken broth
• 1 bay leaf
• 1 carrot, diced
• 1 fennel bulb, diced
• 1 garlic clove, peeled
• 4 cups (600 g) frozen green peas, thawed
• ¼ cup (60 ml) chicken broth
• 1 tbsp lemon zest, finely grated
• 2 tbsp fennel fronds, finely chopped
• 2 tbsp Parmesan cheese, freshly grated