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Home Cooking 24

Braised Pork Shanks / Osso Buco.....*Easy Peasy*...with Pictures.

fourunder | Oct 12, 201308:37 PM

The Short Version Instructions:
* Prepare Mirepoix Mix of Onions, Carrots, Celery and Garlic
* 4 Pork Shanks/OssoBuco
* Seasoned flour
* Dredge in Seasoned flour
* Brown all sides of Osso Buco in a Dutch Oven
* Remove Osso Buco to the side
* Sautee the Mirepoix
* Add Tomato Paste
* Add Wine or Beer
* Return the Osso Buco to the Pot
* Add Hot Stock
* Cover and transfer to 250* Oven for approximately 3-3.5 hours, or until tender.
* Ready to serve.
Bay leaves and any other herb aromatics you prefer
3 cups chicken broth =
¼ cup extra-virgin olive oil
4 Pork Shanks
1 teaspoon kosher salt
1 large onion
2 stalks celery
2 medium Carrots
Seasoned Flour, Fresh Cracked Black Pepper & Kosher Salt
3 tablespoons tomato paste
1 cup dry white wine
6 whole cloves of garlic
Optional: 2 small oranges or lemons for finishing with zest.

Tie the bay leaves and any herb aromatics together with string. Pour the chicken broth into a small pot and keep warm over low heat.

Heat the olive oil in a large Dutch oven over medium heat. Season the Pork Shanks/Osso Buco with the salt. Dust Pork Shanks in Seasoned Flours and shake off excess. When the oil is hot, add the Osso Buco and brown on all sides, about 8-10 minutes in all. Remove browned Osso Buco to a plate.

Add the Mirepoix Mix of onion, carrots, celery and garlic to the Dutch oven. Cook until the onion begins to soften and all of the vegetables are caramelized, about 5 minutes. Push aside the vegetables to clear a dry spot in the pan, and add the tomato paste. Let it toast for a minute or two, then stir it into the vegetables. Add the wine/beer and the herb aromatics package. Bring to a boil, and cook until the wine is reduced by half, about 3-5 minutes. Return the Osso Buco to the pot in one layer, and pour the chicken stock over the top until it is almost, but not quite, covering the Osso Buco. Adjust heat so the liquid is simmering, cover , transfer to a 250* oven and cook until the Osso Buco is tender, about 3-5 ½ hours.

Once the meat is tender, uncover, and remove the Osso Bucco to a platter. You can strain the vegetables or puree them with a stick blender as part of any sauce. Discard the bay-leaf/herb package. Bring the liquid in the Dutch oven to a boil, and cook down until saucy, about 4 to 5 minutes. Pour the sauce through a strainer directly over the Osso Buco on the platter… or into individual serving dish/bowls with your favorite Potato/vegetable puree, Polenta, Beans or Rice.

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