Pork Osso Buco à l’orange with Caramelized Onions

Ingredients

• 2 tbsp. 30 ml olive oil
• 1 tbsp. 15 ml butter
• 8 slices Quebec pork hocks, 2.5 cm (1 in.) thick
• 2 onions, chopped
• 1 1/2 tbsp. 22 ml sugar
• 2 cloves garlic, minced
• 1 cup 250 ml chicken broth
• 2 cups 500 ml crushed tomatoes
• 1 cup 250 ml orange juice
• 1 bay leaf
• 1 tbsp. 15 ml chopped fresh oregano or 5 ml (1 tsp.) dried oregano
• Salt and freshly ground pepper, to taste

Orange-oregano Gremolata Ingredients

• 2 tbsp. 30 ml orange zest
• 1/4 cup 60 ml freshly chopped flat-leaf parsley
• 1 tbsp. 15 ml chopped fresh oregano