Osso Buco Ingredients:
4-pork shanks
2Tbs-olive oil (plus more if needed)
I-fennel bulb, diced
1-onion, diced
20-garlic cloves smashed
2-blood oranges, segmented
6-Calabrian chilies, stemmed, seeded and chopped (see shop)
4-slices bacon diced
1cup-red wine
1/2-sherry
1/4cup-honey
1/4cup-balsamic vinegar
1-14oz can whole tomatoes
2Tbs-Worcestershire sauce
2 1/2-cups chicken broth (plus more if needed)
Salt and pepper to taste
Cheesy Polenta Ingredients:
1/2cup-heavy whipping cream
1 1/2cup-milk
2cups-water
1Tsp-salt
1cup-polenta
1cup-parmesan cheese, grated
Osso Buco Method:
Preheat oven to 300° and season pork shanks with salt and pepper
Heat 2 tablespoons of olive oil in a large skillet over medium high heat on stove top. Brown pork shanks on all sides, remove from pan and set aside
Heat a large Dutch oven over medium high heat on stove top. Add bacon, cook to render fat and when bacon begins to brown, add onions and fennel. After a minute or so add garlic and continue to cook until onions are translucent. Add the wine, sherry, honey, vinegar, Worcestershire and cook until reduced by half. Next add the broth, tomatoes, oranges, chilies and a few pinches of salt. Then add the pork shanks. The liquid should just cover the pork shanks, if not add more chicken broth. Bring pot to boil, cover Dutch oven and place in preheated oven. Braise until meat is very tender, about an hour and 45 minutes.
Remove the pan from the oven and carefully remove shanks with tongs, being gentle not to remove any meat. Place shanks on a plate and cover with foil to keep warm until serving.
Strain the solids from liquids from the Dutch oven and reserve. Next simmer the liquid until thick enough to coat the back of a spoon, about 15-20 minutes
Cheesy Polenta Method:
Add water, cream, milk and salt to pot and bring to boil over high heat on stovetop.
Once boiling reduce heat to low and whisk In polenta. Continue to cook for 15 minutes on low whisking occasionally until polenta thickens. Remove from heat once thickened and then fold in Parmesan cheese
To serve, scoop polenta in center of plate, followed by a scoop of reserved vegetables. Then rest a pork shank on top, add sauce, generously, and enjoy!
Stop welcome back to health the Hog Wild food today I’m going to be making a pork oo Buco and a delicious blood orange and clavian chili sauce let’s get started okay we’re going to begin today with four beautiful pork shanks we’re actually going to put those pork shanks
In a pan we’re going to Brown those on all sides you can actually ask your butcher for asabuko pork shranks and they’ll set you up and once you get those to a nice Brown you can take them off set them on a plate to the side next in a large Dutch oven over
Medium heat we’re going to Brown four slices of bacon diced once you your fat is rendered and your bacon has begin to Brown add one diced white onion and one fennel ball dice after about a minute or so we’re going to add 20 cloves with smacked garlic once your onions are translucent
We’re going to add in one cup of red Wine of course cup of cherry 1/4 cup of balsamic vinegar and 2 tbspoon of Worster sauce now we’re going to cook this until it reduces by half we’re going to add in two blood oranges segmented four caban Chili’s diced those were seed and stemed by the
Way one 14 oz can of San Marzano tomatoes and 2 and 1/2 cups of chicken broth from here we’re going to place our pork shanks back in the sauce you want to kind of nestle them down in into the sauce you have your Shanks nestled in
Your sauce you want to make sure the sauce covers over the top of the shanks so if it doesn’t just add more broth until that’s the case now we’re going to bring this to a full boil once you reach a full boil we’re going to put the lid on and then
We’re going to throw this in a 300° preheated oven okay we’re back after an hour and 45 minutes in the oven this is looking incredible and now it’s time to take these Shanks out gently we’re just going to place these on a plate to the side next using an
Immersion blender we’re going to begin to break down the salads your sauce to an even consistency over a medium heat you want to cook this until it just covers the back of a spoon obviously the thickness of a sauce is a person personal preference so once you
Get your sauce to where you like it simply shut it off
1 Comment
Looks delicious!