Pork Shank Osso Buco With Polenta And Gremolata Recipes
PORK OSSO BUCO
Pork shank isn't as rich as veal, but I like it better in osso buco. Still, if you want veal you can use it here too.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h20m
Yield 6
Number Of Ingredients 18
Steps:
- Salt and pepper both sides of pork shank sections.
- Heat oil and butter in a heavy pot over high heat. Brown pork until it gets a nice sear, 3 or 4 minutes per side. Transfer pork to a plate; reduce heat to medium. Add onions, carrots, and celery to pot. Sprinkle with salt. Cook and stir until onions start to turn translucent. Add tomato paste; cook and stir until tomato paste starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Add white wine and raise heat to medium high.
- When sauce comes to a simmer, cook until sauce reduces slightly. Add bay leaf, thyme, rosemary, and ground cloves. Add chicken stock and return to a simmer. Transfer pork back to pot along with any accumulated juices. Bring mixture to a very slow simmer. Cover and cook until fork tender, 3 to 3 1/2 hours.
- Serve shanks with plenty of sauce, topped with freshly chopped parsley and a sprinkle of lemon zest.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 9.7 g, Cholesterol 81.5 mg, Fat 8.4 g, Fiber 1.8 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 1384.1 mg, Sugar 4.6 g
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- Heat a large skillet on high and drizzle with olive oil. Season veal shanks with salt and pepper and rub olive oil on both sides. Sear veal shanks on both sides until caramelized and browned. It does not have be to cooked all the way, just seared on the outside. When done, reserve the shanks on a plate and set aside.
- In the same pan, pour in red wine and whole peppercorns and bring on high to deglaze the pan. Take your spatula and scrape off the meaty bits from the bottom of the pan. Allow the wine to reduce for a few minutes until it gets slightly thicker.
- When done, add shanks to slow cooker (or you can use a dutch oven), add chopped onion, garlic, celery, carrots, de-glazing liquid, tomato paste, chopped herbs and bay leaves. Pour in 2 cups of beef stock (low sodium, preferably and season with salt and pepper and top everything with sliced mushrooms (so they don't cook as quickly).
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