Pork Oso Buco
31⁄2 lb. pork shanks salt and pepper
1⁄2 cup flour
4 tbsp. olive oil
1 cup yellow onion, chopped
1⁄2 cup celery, diced
1⁄2 cup carrot, diced
2 cloves garlic, smashed
3 tbsp. tomato paste
2 cups red wine
1 qt. beef stock
2 bay leaves
zest of one fresh orange
zest of one fresh lemon
1⁄4 cup fresh Italian parsley, chopped, for garnish
- Preheat the oven to 375o F.
- Season pork shanks with salt and pepper. Dust with flour.
- Place the Copper Chef on high heat. Once hot, add the olive oil. Sear pork shanks until you achieve a nice, deep brown color. Remove and set aside.
- Add onion, carrot, and celery. Sauté for about 5 minutes until soft.
- Add tomato paste and garlic. Cook for another minute.
- Add red wine to deglaze. Cook for 3 minutes. Add the beef stock, bay leaves, and citrus zest. Return pork shanks to the Copper Chef. Cover with the lid.
- Cook in the oven for 1 hour at 375o F. Remove lid, then reduce heat to 325o F. Cook for 30 minutes, basting frequently.
- Plate. Garnish with parsley before serving.
Eric’s Tip: This is a great twist on an old recipe. Traditionally, this dish is made with veal shanks, but they are more expensive and harder to find. Using the pork, you can keep the same flavor profile and save some cash for dessert!