PORK OSSO BUCCO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h15m
Yield 6 portions
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- Drizzle the shanks with the oil and sprinkle with the salt and pepper blend, ensuring the seasoning is even. Next, place the shanks, mirepoix (carrots, celery, onions), 2 cups veal stock and the red wine in a roasting pan. Cover with foil and bake in the oven for 2 hours.
- Once cooked, removed from the oven and remove the shanks from the simmered stock. Next, pour the simmered stock through a strainer into a medium saucepan.
- Next, heat the simmered stock and remaining 2 cups veal stock over medium heat and slow simmer. Season with salt and pepper. Remove from the heat and stir in the butter to finish. Serve with seasonal vegetables or pasta.
PORK OSSO BUCO
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
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
PORK OSSO BUCO À L'ORANGE WITH CARAMELIZED ONIONS
Make and share this Pork Osso Buco À L'orange With Caramelized Onions recipe from Food.com.
Provided by Robbie 22
Categories < 4 Hours
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. In a pot, heat oil on high and melt butter. Brown the pork slices. Set aside.
- 2. In the same pot, slowly cook onions until caramelized. Add sugar after 5 minutes.
- 3. Add the pork slices and rest of ingredients (except gremolata), and simmer on low heat until meat is tender (approximately 1-1/4 to 1-1/2 hour). Season to taste.
- 4, Before serving, prepare gremolata.
Nutrition Facts : Calories 170.9, Fat 10.2, SaturatedFat 2.9, Cholesterol 7.6, Sodium 217.6, Carbohydrate 18.4, Fiber 1.8, Sugar 12.5, Protein 2.6
OSSO BUCO WITH BALSAMIC ONIONS
Make and share this Osso Buco With Balsamic Onions recipe from Food.com.
Provided by DailyInspiration
Categories Veal
Time 3h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine onion, 1/2 cup wine, sugar, 1 teaspoons thyme and 1/4 teaspoons black pepper in a large Dutch oven. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally. Add vinegar, cook uncovered, 15 minutes or until liquid almost evaporates and onions are caramelized. Remove 3/4 cup onion mixture; set aside.
- Sprinkle the veal with 1/4 teaspoons black pepper. Add 1 cup wine, 1 teaspoons thyme, veal, broth, red pepper, tomatoes, and garlic to pan; bring to a boil. Cover and reduce heat and simmer 1 hour and 15 minutes, turning veal occasionally. Uncover and cook for 30 minutes. Stir in pasta and beans and simmer 15 minutes or until pasta is tender. Serve with the reserved onion mixture, basil, and lemon zest.
Nutrition Facts : Calories 309.5, Fat 2.1, SaturatedFat 0.6, Sodium 467.4, Carbohydrate 46, Fiber 10.4, Sugar 15.4, Protein 12.9
PORK OSSO BUCO
This is very similar to my recipe for Veal Osso Buco, but is a very tender pork chop dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.
Provided by Alan Leonetti
Categories Pork
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- In a shallow dish, stir together flour, salt, and black pepper.
- Dredge meat in seasoned flour.
- In a large skillet, melt butter with oil over medium heat.
- Brown meat.
- Remove meat from pan, and set aside.
- Add onion, carrots, celery, and garlic to drippings in pan.
- Cook and stir for about 5 minutes.
- Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf.
- Return meat to pan.
- Bring to a boil, and reduce heat to simmer.
- Cover, and cook for 1 hour, or until tender.
Nutrition Facts : Calories 796, Fat 53.8, SaturatedFat 17.6, Cholesterol 197.4, Sodium 2344.8, Carbohydrate 21.5, Fiber 4.2, Sugar 8.8, Protein 55.6
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