Pork Osso Bucco
Ingredients
The meat
The dredge
-
1
cup
all-purpose flour
-
to taste
none
coarse sea salt
-
to taste
none
black pepper
The cooking fats
-
3
tablespoons
extra-virgin olive oil
The vegetables
-
1
large
onion, chopped
-
2
large
carrots, chopped
-
4
ribs
celery, chopped
-
3
cloves
garlic, minced
The seasoning and liquids
-
½
teaspoon
crushed red pepper
-
1
cup
red wine
-
28
ounces
crushed tomatoes
-
2
tablespoons
tomato paste
-
1½
cups
chicken stock
-
4
sprigs
thyme
-
4
sprigs
rosemary
Instructions
- Dredge the pork shanks in seasoned flour.
- Heat oil in a large dutch oven and sear the pork shanks for about 2 minutes on each side.
- Remove the pork shanks and set aside.
- Add chopped vegetables to the pot and cook until lightly cooked.
- Deglaze the pot with red wine, scraping the bottom.
- Add stock, tomatoes, tomato paste, and herbs; simmer for 5 minutes.
- Return the pork shanks to the pot, cover, and braise in a preheated oven at 325°F for 3 hours.
- Remove the pork shanks and skim off excess fat; mix remaining fat into the sauce.
- Serve the pork shanks over the sauce and garnish with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
960
Total fat
29g
Total carbohydrates
29g
Total protein
130g
Sodium
999mg
Cholesterol
377mg
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