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, 1 in. (2.5 cm) thick
• 2 onions, chopped
• 1½ 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 1 tsp. (5 mL) dried oregano
• Salt and freshly ground pepper, to taste

Orange-oregano Gremolata

• 2 tbsp. 30 mL orange zest
• ¼ cup 60 mL freshly chopped flat-leaf parsley
• 1 tbsp. 15 mL chopped fresh oregano