Gremolata Pork, Osso Buco Style

• extra-virgin olive oil as needed
• 1 ounce pancetta finely diced
• 1 leek each, largem cleaned & chopped finely
• 3 stalks celery
• 1 pork each leg of, inside or outside
• seasoned flour as needed
• 4 sprigs thyme fresh
• 1 1/2 cups white wine
• 2 1/2 cups pork stock rich, OR chicken or veal stock
• salt
• black pepper
• 2 lemon zest each
• 1/2 bunch Italian parsley
• 2 cloves garlic
• 1 1/4 quarts chicken stock simmering
• 2 ounces butter
• 1 onion each, medium, chopped
• 1 clove garlic chopped
• 1 1/2 cups arborio rice
• 1 1/2 teaspoons saffron powdered
• salt
• black pepper

1. 1. Preheat the oven to 350u0b0F Heat a little olive oil in a pan just large enough to hold the pork
2. Saute the pancetta for 3-4 minutes
3. 2. Add the leek and celery and cook slowly until soft but not colored. Set aside
4. 3. Dredge the pork in seasoned flour
5. 4. Heat some olive oil in the same pan and brown on all sides
6. 5. Place the leek-pancetta mixture under the pork; add the thyme, white wine, stock, salt and pepper
7. 6. Cover and roast to about 150u0b0F Remove and let rest with the cover ajar
8. 1. Put all the gremolata ingredients in a food processor and process until medium fine. Refrigerate

extravirgin olive oil, stalks celery, pork, flour, thyme, white wine, pork stock rich, salt, black pepper, lemon zest each, italian parsley, garlic, chicken, butter, onion, garlic, arborio rice, saffron powdered, salt, black pepper

Taken from www.yummly.com/recipe/Gremolata-Pork_-Osso-Buco-Style-2255162 (may not work)