Pork Osso Buco

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Pork Osso Buco

Production: 4 – Serving
Preparation: 15 Minutes
Cooking: 3 Hours

Disarmingly simple yet full of flavor, this slow-cooked dish is a feast for the eyes and for the taste buds.

Inspired by the classic Osso Buco Veal recipe thie “economic” version is made with Pork. For the purists and lovers of marrow the main difference of this recipe is that the pork hocks are much smaller and do not offer a tasty marrow like the veals one. On the other hand, pork adds a more pronounced meat flavor and the sauce is often much more “tasty”.

Another significant difference is the cost per serving, reduced by 2/3, which makes it a very economical recipe for large meals with family and friends.

Note: You can serve over pasta (conventionally) or with a white rice that will absorb the delicious sauce.
Note2: To comply with the classical form, you can add, on the plates, a mix of fresh chopped sage and oregano with lemon zest.

Pork Osso Buco with pasta side

Pork shank – [8]
Onion (large) – [1]
Garlic cloves – [4]
White Wine – [1 cup]  (250 ml.)
Chicken broth  – [1 cup]  (250 ml.)
Diced tomatoes  (28 oz. can) – [1]
White Sugar – [1 tablespoon]  (15 ml.)
Oregano – [1 teaspoon]  (5 ml.)
Dry Sage – [1 teaspoon]  (5 ml.)
Olive oil – [4 tablespoons]  (60 ml.)
Salt & Pepper to taste

1- Preheat the oven to 325F (160C).
2- Salt and pepper the pork shanks on all sides.
3- Finely chop the garlic and onion. Set aside.
4- In a large pan or large ovenproof skillet, heat oil over high heat.
5- Brown the meat on both sides then remove and set aside.
6- In the hot oil, add the garlic and onion. Cook, stirring, until onions begin to brown.
7- Add the wine and stock. Mix well then add the sugar and spices.
8- Add the tomatoes (with juice) and bring back to a boil.
9- Place the pieces of shanks in the sauce.
10- Cover and place in hot oven.
11- Cook at least 2 hours (preferably 3 hours) to 325F (160C) without opening the pot.