Pork osso buco is a hearty and flavorful dish that is sure to impress your family and friends. This classic Italian dish is made with braised pork shanks that are cooked in a rich tomato sauce. The meat is fall-off-the-bone tender and the sauce is packed with flavor. Pork osso buco is typically served over risotto or mashed potatoes, and is a perfect meal for a cold winter night. With a few simple ingredients and a little time, you can create a delicious and satisfying pork osso buco dish that will be enjoyed by all.
Check out the recipes below so you can choose the best recipe for yourself!
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
PORK SHANK OSSO BUCO WITH POLENTA AND GREMOLATA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h35m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 325 degrees F.
- Heat a large Dutch oven over medium-high heat. Liberally season all sides of the shanks with salt and pepper. Add 2 tablespoons of the oil to the pan and sear the shanks until golden brown on all sides, about 5 minutes a side. Transfer to a plate.
- Add the remaining tablespoon of oil to the Dutch oven, then add the carrots, celery and onions. Season with salt and pepper and saute until the vegetables are slightly soft and browned, about 8 minutes. Add the tomato paste and garlic and saute until fragrant, about 30 second. Add the wine to deglaze, scraping all the bits off the bottom. Add the shanks, any accumulated juices, the warm stock, tomatoes and bay leaves. Cover, transfer to the oven and cook until the shanks are extremely fork-tender, about 2 hours. Remove the shanks and tent with foil on a plate.
- If the braising liquid is a bit thin, right before serving, simmer the remaining liquid until thickened slightly, 5 to 10 minutes. Add additional salt and pepper if necessary.
- For each serving, put a ladle of Creamy Polenta in a shallow bowl, followed by a warm shank with a ladle of rich braising liquid, then top with the fresh Gremolata.
- Bring 6 cups water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
- Cover and cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. Stir in the cream, butter, cheese and salt and pepper to taste.
- Mix the parsley, lemon zest, orange zest and garlic together in a bowl and season with salt and pepper.
Tips:
- For a richer flavor, use a combination of olive oil and butter to brown the meat.
- Sear the meat until it is nicely browned on all sides to develop flavor and color.
- Use a heavy pot or Dutch oven with a tight-fitting lid to braise the meat, allowing the flavors to develop and the meat to become tender.
- Add a variety of vegetables to the pot, such as carrots, celery, onions, and garlic, to create a flavorful and aromatic braising liquid.
- Use a good quality dry white wine to deglaze the pot and add depth of flavor to the sauce.
- Simmer the meat in the braising liquid for at least 2 hours, or until the meat is fall-off-the-bone tender.
- Serve the osso buco over mashed potatoes, polenta, or rice.
Conclusion:
Pork osso buco is a hearty and flavorful dish that is perfect for a special occasion or a cozy winter meal. With its tender meat, rich sauce, and aromatic vegetables, this dish is sure to impress your guests. So next time you are looking for a delicious and impressive meal, give pork osso buco a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #main-dish #pork #european #dinner-party #italian #dietary #low-carb #low-in-something #meat #pork-chops #taste-mood #savory #number-of-servings #4-hours-or-less
You'll also love