Pork Osso Buco – Keeping it Real without Veal

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I’ve never shared the same love for veal osso buco that most of my fellow Italian food fans profess, and it’s been the source of a fair amount of introspection. Was there something wrong with me? It’s a sticky, succulent shank, braised until fork tender; what’s not to like? Then I made it with pork, and figured it out.

 
 
Ingredients for 6 portions:
six thick-cut pork shank sections
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 large yellow onion, diced
1 large carrot, diced
2 ribs celery, diced
1/4 cup tomato paste
2 tablespoons all-purpose flour
1 cup white wine
2 cups chicken broth
1 bay leaf
1/8 teaspoon ground clove, or *one whole clove
1/2 teaspoon dried thyme
1/2 teaspoon dried Rosemary
freshly chopped Italian parsley and freshly grated lemon zest for the tops
 
* if using whole clove, tie in some cheese cloth, along with the bay leaf and other herbs to create a “bouquet garni.”

Sumber https://foodwishes.blogspot.com/

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