Braised Pork Osso Bucco Recipes

PORK OSSO BUCO

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.

SLOW BRAISED HERITAGE OSSO BUCO AND RISOTTO ALLA PARMIGIANO

Steps:

• For the osso buco: Preheat the oven to 375 degrees F.
• Season the pork shanks liberally with salt and pepper. In an oven-safe large heavy-bottomed pot or Dutch oven, heat the blended oil over medium-high heat to nearly smoking. Sear the shanks on all sides until deeply caramelized and browned, about 10 minutes. Remove to a plate and reserve.
• Reduce the heat to medium and carefully remove any excess oil from the pot; only about 1 tablespoon is needed. Cook the carrots, onions, celery, garlic and anchovies over medium heat until the vegetables are translucent and fragrant, about 10 minutes. Stir in the rosemary, sage and thyme. Add the canned tomatoes and allow to cook until the tomatoes are a rust color (this draws the sweetness out of the tomatoes), 12 to 15 minutes.
• Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm. Bring the wine to a boil in a small saucepan, then reduce the heat and keep warm.
• Return the shanks to the pot and nestle them at the bottom. Pour the chicken broth and wine over the shanks and vegetables. Cover with a lid and braise in the oven until fork-tender, about 4 hours.
• For the risotto: Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm. Bring the wine to a boil in a saucepan, then reduce the heat and keep warm.
• Heat the oil and 2 tablespoons butter in a pot over medium heat until the butter melts. Add the onions and cook just until translucent; do not allow the onions to become golden. Using a wooden spoon, add the arborio rice and toast in the butter, oil and onions for a few minutes.
• Add the wine and allow the rice to soak it up and release its creamy starch into the pot. When the rice is nearly dry, add enough of the warm chicken broth to cover (about 3/4 cup) and cook, stirring, until the rice soaks it up. Repeat the process of adding broth and stirring as needed until the rice is tender and dry, 20 to 30 minutes.
• To finish the risotto, stir in a few pats of cold butter and the Parmigiano. Spoon the risotto into bowls, top with the osso buco and the braising liquid.

BRAISED PORK OSSO BUCCO

Steps:

• Dredge the pork shanks in flour seasoned with sea salt and black pepper.
• Add vegetable oil to a large dutch oven (6-7 quarts or a large skillet) over medium-high heat. Sear the pork shanks for about 2 minutes on each side.
• Once seared on all sides, remove the pork shanks from the pan and set aside until needed.**Discard the oil if it's burnt and start with fresh oil, but don't clean out the pan. We want all those tasty bits stuck to the pan for the sauce.
• Add the celery, carrots, onions, to the pot. Let the vegetables cook over medium heat for 5-7 minutes or until they have all been lightly cooked
• After lightly cooking the vegetables, add the red wine to the dutch oven. Turn the heat down and scrape all the bits off the bottom of the pan.**This process is called deglazing.
• After deglazing the pan, add the stock, tomatoes, tomato paste and herbs to the pot.Allow the mixture to simmer over medium heat for 5 minutes
• Add the pork shanks back into the pot of tomato sauce. Cover and place into a preheated 325-degree oven and let the pork shanks braise in the sauce for 3 hours.
• After three hours, the pork shanks will be fork tender and incredibly delicious. As you can see there is a good amount of fat that has been cooked off.Gently remove the pork shanks from the pan and skim off most of the fat. Mix the remaining fat into the sauce. This fat will add an incredible amount of flavor so don't take it all out.
• Spoon the finished tomato sauce onto a serving dish or casserole and place the pork shanks on the sauce. Garnish with chopped parsley.
• Serve with potatoes, polenta, or your favorite pasta or grain and enjoy!

PORK OSSO BUCCO

Steps:

• Preheat the oven to 300 degrees F.
• Drizzle the shanks with the oil and sprinkle with the salt and pepper blend, ensuring the seasoning is even. Next, place the shanks, mirepoix (carrots, celery, onions), 2 cups veal stock and the red wine in a roasting pan. Cover with foil and bake in the oven for 2 hours.
• Once cooked, removed from the oven and remove the shanks from the simmered stock. Next, pour the simmered stock through a strainer into a medium saucepan.
• Next, heat the simmered stock and remaining 2 cups veal stock over medium heat and slow simmer. Season with salt and pepper. Remove from the heat and stir in the butter to finish. Serve with seasonal vegetables or pasta.