Osso buco with Olives, Lemon & Fennel

Ingredients

• 8 slices Quebec pork hock, 5-cm (2-in.) thick without rind
• 1/2 cup 125 ml flour
• 2 tbsp. 30 ml olive oil
• 2 bulbs fennel, quartered
• 1 carrot, peeled and diced
• 2 French shallots, chopped
• 2 cloves garlic, minced
• 1 tbsp. 15 ml fennel seeds
• 1 tbsp 15 ml Dijon mustard
• 1/2 cup 125 ml white wine
• 2 sprigs fresh thyme
• 1 1/2 cups 375 ml chicken broth
• 2 cups 500 ml quality green olives
• 2 lemons, zested and supremed
• Salt and pepper, to taste