Best 2 Pork Shank Osso Buco With Polenta And Gremolata Recipes

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Indulge in the delectable flavors of Osso Buco, a traditional Italian dish that combines the richness of braised pork shanks with a medley of aromatic vegetables, succulent tomatoes, and a robust broth. Embark on a culinary journey as we explore the art of preparing this classic dish, accompanied by creamy polenta and a vibrant gremolata. Discover the secrets to creating fall-off-the-bone pork shanks, perfectly complemented by the velvety polenta and the refreshing burst of flavors from the gremolata. This article provides detailed recipes for each component, guiding you through the process of crafting a memorable and authentic Osso Buco experience.

Here are our top 2 tried and tested recipes!

PORK OSSO BUCO



Pork Osso Buco image

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

salt and freshly ground black pepper to taste
6 thick-cut pork shank sections, 2 to 3 inches thick
1 tablespoon olive oil
1 tablespoon butter
1 large yellow onion, diced
1 large carrot, diced
2 ribs celery, diced
1 teaspoon kosher salt
¼ cup tomato paste
2 tablespoons all-purpose flour
1 cup white wine
2 cups chicken broth
1 bay leaf
½ teaspoon dried thyme
½ teaspoon dried rosemary
⅛ teaspoon ground cloves
Chopped Italian parsley
Freshly grated lemon zest

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

OSSO BUCO WITH GREMOLATA



Osso Buco with Gremolata image

Veal shanks braised in wine-tomato sauce are a traditional one-pot Milanese comfort dish. A flurry of parsley-lemon gremolata cuts through the meat's richness for a balanced and beautiful main, fit for a holiday feast.

Provided by Sohui Kim

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 21

5 pounds veal shanks, about 4 shanks, 1.5?2 inches thick
kosher salt
Freshly ground black pepper
1/2 cup all-purpose flour
1 tablespoon extra-virgin olive oil
2 medium carrots
1 rib celery
1 medium yellow onion
2 cloves garlic
1 tablespoon unsalted butter
1 cup dry white wine
3 sprigs parsley, stems only
3 sprigs thyme
3 long lemon peels
2 bay leaves
1 cup beef broth
14 ounces canned Italian crushed tomatoes
1/2 bunch flat leaf parsley
2 cloves garlic
Peel from 1 large lemon
kosher salt

Steps:

  • Osso buco: Preheat oven to 325 degrees F. Tie veal shanks at the equator with kitchen twine. Preheat a heavy-bottomed pot over medium heat. Season veal shanks with salt and pepper on all sides, then evenly dust with flour. Add 1 tablespoon oil to the pot and swirl to evenly heat, 30 seconds. When oil is shimmering, add the veal shanks and sear on both sides until brown, 2-3 minutes per side. Then sear the sides. Meanwhile, prepare the vegetables.
  • While the veal shanks are browning, prepare the mirepoix: Trim carrots and celery, then cut into a uniform large dice. Peel and halve the onion, then dice into the same size as the carrots and celery. Meanwhile, continue turning the veal shanks so they brown on all sides (turn heat down to low if the pot gets too smoky). The brown bits forming on the bottom of the pan, called "fond," will be used to flavor the sauce later. Smash garlic; remove skin, trim the tip, and slice. Turn off heat, remove browned shanks from pot, and set aside, leaving fond and drippings in the pot.
  • Turn heat to medium-low. Add butter and all of the vegetables to the pot. Season with salt and stir, scraping up the fond. Sauté until soft, 3-4 minutes. Turn heat to medium and add wine to the vegetable mixture. Stir and scrape to finish deglazing the pot, then reduce by half, 2-3 minutes. Meanwhile, make a bouquet garni by tying the parsley stems and thyme together with twine. (Making a bouquet will make it easier to remove and discard the herbs when the dish is finished.) Add to the pot. Peel three long strips of lemon peel, from top to bottom, and add to the pot, followed by the bay leaves. Stir, then add the beef broth and crushed tomatoes.
  • Bring sauce to a simmer, and continue simmering until reduced slightly, 6-8 minutes. Nestle the osso buco pieces into the vegetable sauce mixture; it should come halfway up the sides of the veal shanks. Spoon sauce over the tops of the shanks. Cover and place in the oven to braise for a total of 2 hours, checking after 1 hour and basting with sauce. Meanwhile, make the gremolata.
  • Gremolata: Pick the leaves off the parsley and finely chop. Set aside. Peel strips of lemon peel from top to bottom, trying to avoid the white pith as much as possible. Julienne the peel into long slivers, then finely dice. (Alternatively, you can use a Microplane zester.) Add zest to the parsley mixture. Smash and peel the garlic cloves; finely chop 1½ cloves and add to the bowl. Season to taste with salt, stir, and set aside.
  • Assembly: After 2 hours of braising, remove osso buco from the oven. Shanks should be fork tender, with sauce clinging to the meat. Taste and adjust seasoning. Transfer shanks to a serving platter and remove the strings. Discard bouquet garni, bay leaves, and lemon peels. Ladle sauce over the shanks, followed by a sprinkling of gremolata. Serve with remaining gremolata on the side.

Tips:

  • Choose high-quality pork shanks for the best flavor and texture.
  • Sear the shanks in a hot skillet before braising to create a flavorful crust.
  • Use a variety of vegetables to add flavor and nutrients to the braising liquid.
  • Simmer the shanks for at least 2 hours, or until the meat is fall-off-the-bone tender.
  • Serve the shanks with polenta, mashed potatoes, or your favorite side dish.
  • Garnish the shanks with gremolata for a pop of freshness.

Conclusion:

Pork shank osso buco is a classic Italian dish that is sure to impress your guests. With its tender meat, flavorful sauce, and creamy polenta, this dish is a perfect meal for any occasion. Follow these tips to make the best pork shank osso buco recipe.

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