Osso Bucco Style Pork Roast With Egg Noodles Recipes

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.

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.

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!

AMARONE OSSO BUCO POT ROAST

Steps:

• Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
• Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.
• Preheat the oven to 375 degrees F.
• Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone.
• Remove bay leaves.
• For the gremolata:
• Finely chop the pine nuts, dried cranberries and combine. Combine this with the garlic together in a mini chopper or with a mortar and pestle. Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Bucco before serving.

OSSO BUCCO-STYLE PORK ROAST WITH EGG NOODLES

Steps:

• Heat oil in a large skillet over medium-high heat. Add pork; cook 5 minutes or until browned on all sides. Place onion, carrots, celery, and 2 cloves minced garlic in a 4-quart slow cooker. Top with pork, tomatoes, salt, pepper, and oregano. Cover and cook on Low 5 to 7 hours or until pork is tender. Combine parsley, lemon rind, and 1 clove minced garlic; serve over pork. Cook noodles according to package directions. Add butter, tossing to coat. Serve with pork.

PAPPARDELLE WITH OSSO BUCO SAUCE

Steps:

• Heat oven to 400 degrees. Trim silver skin from veal. Heat a Dutch oven coated with olive-oil cooking spray over medium heat until very hot. Add veal; cook until browned, turning as needed, about 5 minutes. Add onion, carrots, celery, and red pepper; stir to combine. Reduce heat to medium low, and cook until vegetables are softened, about 6 minutes. Increase heat to high, and add wine; cook until almost all the wine has evaporated, about 5 minutes.
• Add chicken stock, mushrooms, and tomatoes; bring to a boil. Place cover on Dutch oven; transfer to oven. Cook 1 hour; remove lid, and continue cooking until veal is falling off the bone and sauce is quite thick, about 1 hour 10 minutes more. Using a wooden spoon, break the veal into smaller pieces, and remove the bones. Stir in crushed red-pepper flakes.
• Bring a large stockpot of water to a boil while osso-buco sauce is finishing. Cook pappardelle until al dente, about 10 minutes. Drain in a colander, and transfer to bowls; top with sauce. Garnish with chopped rosemary, and serve.

PORK CHOPS OSSOBUCO-STYLE

Steps:

• In a large skillet, heat oil on High, add chops, brown well on both sides and remove.
• Add carrot, celery, onion and garlic, reduce heat to Medium, cover and cook, stirring occasionally for 5 minutes or until lightly browned.
• Add wine, increase heat to High and cook 3 minutes.
• Add tomatoes, salt and pepper, bring to a boil, cover reduce heat to Medium-Low and cook 10 minutes.
• Return chops to the skillet, push down into the sauce, cover and simmer on Low 15 minutes.
• Remove chops to a serving platter.
• Place 1/2 the sauce in a blender or processor, process until smooth, return to the pan, stir adding 1/4-1/2 cup hot water if needed to thin sauce.
• Pour over the chops and sprinkle with parsley.

TRADITIONAL OSSO BUCO

Steps:

• Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
• Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
• In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

PORK OSSO BUCO

Steps:

• In a shallow dish, stir together flour, salt, and black pepper.
• Dredge meat in seasoned flour.
• In a large skillet, melt butter with oil over medium heat.
• Brown meat.
• Remove meat from pan, and set aside.
• Add onion, carrots, celery, and garlic to drippings in pan.
• Cook and stir for about 5 minutes.
• Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf.
• Return meat to pan.
• Bring to a boil, and reduce heat to simmer.
• Cover, and cook for 1 hour, or until tender.

OSSO BUCO

Steps:

• Sprinkle veal with salt and pepper; coat with flour. In 4-quart Dutch oven, heat oil over medium heat. Cook veal in oil about 20 minutes, turning occasionally, until brown on all sides.
• Stir in wine, broth, garlic and bay leaf. Heat to boiling; reduce heat. Cover; simmer 1 hour 30 minutes to 2 hours or until veal is tender.
• Remove veal; place on serving platter. Skim fat from broth; remove bay leaf. Pour broth over veal; sprinkle with parsley, lemon peel and cheese. Serve with mashed potatoes.