Pork Osso Buco À Lorange With Caramelized Onions 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

Ingredients

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

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