Pre-Heat oven to 325 degrees F.

Bring pork Osso Bucco to room temperature by placing covered meat on counter top for approx. one hour. Season Osso Bucco with salt and pepper. Heat a large, heavy bottom sauce pan to high heat, add peanut oil to pan and then carefully add meat. Brown all sides of the Osso Bucco, turning as necessary. When all sides are nice and brown, lower heat to medium. Add rough cut carrot, onion, celery, and garlic. Cook for approx five minutes. Add bay leaf, thyme, and white wine. Allow wine to reduce by half. Add pork or veal stock to cover meat and vegetables. Bring stock to a boil. Be sure to skim any foam or fat from top of liquid. Cover top of pan with parchment paper or aluminum foil with a small opening in the middle to vent steam. Place in pre-heated oven or continue on the stove top at very low heat, adding liquid if necessary. Cook for approx. two and a half to three hours or until the meat is very tender and pulling away from the bone.

Bring a large pot of salted water to a boil, cook asparagus, sugar snap peas and carrots until tender. Cool the blanched vegetables in iced water drain and set aside. Thinly slice the spring onions lengthwise, cook them, using two tablespoons butter in a large skillet at low heat, being careful not to brown them. When they are soft approx. five minutes, add the heavy cream, salt and pepper to taste and reduce the cream by half, remove from heat and set aside, but keep warm. To serve, cut the asparagus into three-four pieces per stalk, and add the peas and carrots cut in half lengthwise, remove 3/4 cup of the cooking jus and strain into small sauce pan. Bring cooking jus to a boil, add carrots, peas and asparagus, heat the vegetables through, approx. one minute, season with salt and pepper to taste. On a large plate place a spoonful of onion soubise in the center and place one pork Osso Bucco directly on top, add remaining butter to vegetables and sauce stir until melted. Check seasoning and spoon over top of Osso Bucco dividing vegetables evenly.