PORK OSSO BUCO RECIPE - FOOD.COM
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.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
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, FatContent 53.8, SaturatedFatContent 17.6, CholesterolContent 197.4, SodiumContent 2344.8, CarbohydrateContent 21.5, FiberContent 4.2, SugarContent 8.8, ProteinContent 55.6
PORK OSSO BUCCO RECIPE - FOOD.COM
In Italian Osso Bucco means "Bone with a Hole". Served with Creamy Parmesan Risotto and a fresh homemade Gremolata (this really added a nice fresh finishing touch). This can also be done with veal shanks.
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Chop carrots, celery, and onions (I put everything in my food processer).
- Preheat oven to 325 degrees F.
- Heat a large Dutch oven (I used my mother-in-laws 7 1/4 quart Le Creuset's classic enameled cast-iron Dutch Oven) Add enough olive oil to cover the bottom (use more or less than 1/2 cup).
- Combine flour, salt and pepper in a shallow dish, dredge shanks. Shake off excess flour. Transfer to Dutch Oven cook until all sides are browned. The more browned the better. Remove the shanks and set aside.
- Add or remove oil as needed to saute onions, celery,and carrots in the Dutch Oven until softened and lightly browned.
- Add garlic, bay leaves, thyme, rosematy salt and pepper (to taste - go light on the salt at this stage the capers and olives will add extra salt) tomato paste and anchovy paste. Cook for 1 - 2 minutes.
- Add the red wine to the Dutch Oven to deglaze the pan. Scrap up any browned bits from the bottom of the pan. Add beef broth (or stock) and bay leaves - bring to a boil.
- Return shanks to the Dutch Oven, add capers and olives. Cover the Dutch oven and transfer to the oven.
- Cook for 2 - 3 hours. This depends on the size of the shanks.
- Remove bay leaves - ready to serve!
Nutrition Facts : Calories 258.7, FatContent 15.4, SaturatedFatContent 2.2, CholesterolContent 4, SodiumContent 1613.8, CarbohydrateContent 21.4, FiberContent 2.7, SugarContent 3.6, ProteinContent 4.5
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PORK SHANK OSSO BUCO RECIPE - JIMMY BANNOS JR. | FOOD & WINE
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Total Time 4 hours 0 minutes
- Transfer the pork shanks to a platter and tent with foil. Discard the herbs and spoon off the fat from the sauce. Working in batches, puree the sauce in a blender until smooth. Season with salt and black pepper. Spoon some of the sauce over the pork shanks and pass the remaining sauce at the table. Serve the osso buco with creamy polenta.
PORK OSSO BUCCO RECIPE - FOOD.COM
From food.com
Total Time 3 hours 30 minutes
Calories 258.7 per serving
- Remove bay leaves - ready to serve!
TRADITIONAL OSSO BUCO | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 1 hours 50 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 477.7 calories per serving
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
OSSO BUCO RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING ...
- 1) With some kitchen twine, tie the veal shanks around the middle (so they keep their shape as they cook) set aside. 2) In a large pot, add the oil and let it preheat over medium-high heat, season the veal shanks on both sides with salt and pepper and dredge them in the flour making sure to shake off any excess. Place them in the hot oil and let them cook for 3 to 4 minutes per side or until deeply browned. Remove to a plate and set aside. 3) Add the chopped onion, celery and carrots to the same pot and season with salt and pepper, allow them to cook for 5 to 6 minutes or until they start to cook down. 4) Add the tomato paste and give it a stir cooking it for about 30 seconds. 5) Add in the white wine, let it cook for 1 minute. 6) Add the canned tomatoes, beef stock, rosemary, thyme, bay leaf and oregano, stir well, add the veal shanks back in and bring mixture to a boil. Reduce the heat to low and cover the pan with a lid. 7) Cook for about 2 hours or until the meat is falling off the bone checking on it every half hour or so. 8) Remove the veal shanks onto a platter, cut off the twine and cover them with some aluminum foil to keep warm. Discard the bay leaf. 9) Increase the heat to high and bring the sauce to a boil. Let it boil for about 5 minutes or until the sauce reduces a bit and thickens. 10) While the sauce is finishing cooking, make the gremolata. 11) Place the parsley, lemon zest and garlic on a cutting board and with a sharp knife, mince everything together so that you have a fine mixture, set aside. 12) Once the sauce is ready, spoon it over the veal shanks and sprinkle the gremolata evenly over the top. Enjoy!
OSSO BUCO | LE CREUSET® OFFICIAL SITE
4 (12-ounce) veal shanks
Kosher salt
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup grapeseed oil (or substitute another neutral oil)
1 carrot, peeled and diced
1 celery rib, diced
1/2 yellow onion, diced
3 garlic cloves, sliced
1/2 cup dry red wine
1 1/2 cups canned plum tomatoes, drained and crushed
4 cups veal stock
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 tablespoon grated lemon zest
1 tablespoon chopped fresh flat-leaf parsley
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