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Osso buco with Olives, Lemon & Fennel

2 hours 15 minutes Cook time 40 minutes Prep time 4 to 6 servings



In The Oven

  1. Place the oven rack in the middle position. Preheat the oven to 170 °C (325 °F).
  2. Place the hock slices on a plate and season with salt and pepper. Coat with flour and shake to remove any excess.
  3. Heat the oil in a large pan over medium-high heat. Cook the hocks for 2–3 minutes on each side. Set aside in an oven-safe dish.
  4. In the same pan over medium-high heat, cook the fennel quarters for about 2 minutes. Add oil as needed. Season with salt and pepper. Lay in the baking dish with the hocks.
  5. In the same pan, sauté the carrots, shallots, garlic, fennel seeds, and mustard for 1 minute. Deglaze with the white wine and add the thyme. Let simmer for about 5 minutes. Season with salt.
  6. Pour the carrot mixture over the hocks and fennel, then add the broth.
  7. Cover and bake for about 1.5–2 hours.
  8. Add the olives, lemon zest and segments. Continue cooking for about 30 minutes or until the meat is tender. Serve with mashed potatoes.

Nutritional value (per serving)

  • 595 calories
  • 47 g of protein
  • 32 g of fat
  • 27 g of carbohydrates
  • 7 g of fibre
  • 6 g of sugar
  • 158 mg of sodium
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