Pork Osso Buco with Orange Gremolata | RICARDO

Ingredients

• 12 slices pork shanks without the rind, about 1 1/2-inch (4-cm) thick
• 3 tablespoons (45 ml) olive oil
• 2 onions, chopped
• 4 cloves garlic, finely chopped
• 1 1/2 cups (375 ml) white wine
• 2 cups (500 ml) chicken broth
• 2 bay leaves
• 5 carrots, peeled and diced
• 2 stalks celery, diced
• Salt and pepper
• Grated zest of 1 orange
• 2 tablespoons (30 ml) chopped flat-leaf parsley
• 2 tablespoons (30 ml) grated Parmigiano-Reggiano cheese