Pork osso bucco
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Ingredients
- 4 pork shanks cut cross length two inches thick
- 3 cloves garlic chopped
- 1 small sweet onion, brunoise
- 3 cups apple cider
- 3 cups chicken or pork stock
- Salt and black pepper to taste
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Season the shanks with salt and pepper. In a large Dutch oven on med-high heat, add enough canola oil to cover the bottom of the pan. Sear until golden brown and remove. Don't get discouraged if they don't sear evenly as the marrow bone can get in the way sometimes.
Drain off the excess oil. Add the garlic and onions. Sauté for a minute or until translucent. Add the shanks back in along with the stock and cider. The shanks should be almost fully submerged. Cover and throw into a 325 degree oven for 2 1/2 hours or until fork tender.
When deemed tender, gently remove the braise and once again, on high flame, reduce the liquid to nappe or glaze consistency. Add the shanks back to the glaze and spoon the delicious sauce over them.
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