Pork Osso Bucco
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Grapeseed Oil1 cup
Carrot (small-diced)1 cup
Celery (small-diced)1 cup
Onion (small-diced)2 cups
Red Wine (such as cabernet)910 g
Butter (softened)Directions:
1
Preheat the oven to 300 degrees F
2
Drizzle the shanks with the oil and sprinkle with the salt and pepper blend, ensuring the seasoning is even
3
Next, place the shanks, mirepoix (carrots, celery, onions), 2 cups veal stock and the red wine in a roasting pan
4
Cover with foil and bake in the oven for 2 hours
5
Once cooked, removed from the oven and remove the shanks from the simmered stock
6
Next, pour the simmered stock through a strainer into a medium saucepan
7
Next, heat the simmered stock and remaining 2 cups veal stock over medium heat and slow simmer
8
Season with salt and pepper
9
Remove from the heat and stir in the butter to finish
10
Serve with seasonal vegetables or pasta