Pork Osso Buco - Braised Pork Shanks Recipe

[Music] hello this is chef john from food wishes comm with pork osso bucco that's right this recipe is usually made with veal instead but I find pork shanks more flavorful easier to find and less expensive not to mention some people don't like the idea of eating veal they just don't like the idea of slaughtering those little cute cows but despite being just as cute and even more intelligent apparently they're fine with slaughtering all the pigs we need but regardless of which animal's ankles you end up using this my friends is slow cooked to tell you soul food at its finest so let's go ahead get started with the start of the show our pork shanks and as you can see I have six of them and those sections are cut about 2 to 3 inches thick and what we're going to need to do before we brown these is seasoned them very generously with both salt and freshly ground black pepper and yes we're definitely going to do that to both sides which I will edit because you can only watch so much salting and peppering before it stops being entertaining and then what we'll do once our shanks are seasoned is brown them up in a combination of olive oil and butter over high heat and some kind of heavy duty pot and what we'll do is we'll let those sear for about 3 or 4 minutes per side although given times for a step like this is usually a bad idea since we're going to sear these until they get some nice browning on them regardless of how long it takes so I'll guess and say about 3 or 4 minutes per side but exact times may vary but anyway try to get them looking something similar to what you see here at which point we need to do two things we're going to remove those from the pot and reserve them and reduce our heat down to medium because the next step here is we're going to add our mere plot to this pot and as you may know mirepoix is just a fancy French culinary term for a mixture of onions carrots and celery so we'll toss those in along with a nice big pinch of salt and what we'll do is cook those stirring occasionally for about five minutes or so or until those veggies soften up and start to sweeten and again about five minutes is just a guess just keep it cooking stirring occasionally until basically those onions start to turn translucent at which point we're going to stop and squeeze in some tomato paste and I did say squeeze not spoon okay check it out what you really want to do is buy your tomato paste in these tubes so you can just squeeze in what you need alright those little cans are fine if you're going to use it all but if you're not the tube is way more so anyway just a little tomato paste buying tip but either way we're going to stir in that tomato paste and we'll let that cook for about two minutes we don't need to cook it too long but we do want to let that tomato caramelize on there a little bit so we'll let that cook for a couple minutes stirring and then what we'll do once that's been accomplished is add a couple tablespoons of flour and stir that in and cook that for about two minutes and yes it's technically qualifies as a room ro UX and while we're really not going after a thick gravy here we do want those cooking liquids they have a little bit of body to them so we are going to introduce a little bit of flour which is not typical in the veal shank version of osso bucco okay veal has more that connective tissue that kind of breaks down it gets all sticky and naturally thickens it it would the pork we don't get as much of that so with this version we're going to cheat a little bit but anyway like I said we're going to stir in that flour and cook that for a couple minutes at which point we can go ahead and add 1 cup of white wine something drinkable please and what we'll do is stir that in and also raise our heat to medium-high because what we'll do is reduce this for a couple minutes before we add our chicken broth so we'll stir that in raise our heat and it will start bubbling and like I said we'll let that reduce for a couple minutes before continuing and while we're waiting we might as well go ahead and add some herbs and spices so let's add one bay leaf as well as a pinch of ground clove or one whole clove included in a bouquet garni which I will explain what that is on the blog post and then we will also add some dried rosemary as well as some dry thyme and we'll go ahead and give that a stir and at this point we can stop and add the second of our two cooking liquids some high quality preferably homemade chicken stock or broth and by the way if you shop one of those fancy stores and they have veal stock that would also work nicely here and by nicely I mean probably even better and then what's going to happen here our mixture is going to return to a simmer at which point we're going to transfer back in airport shanks along with any accumulated juices I know I didn't show it but we always add back any and all accumulated juices and once our meats back in and our mixture is bubbling what we need to do is reduce the heat to low ok very low we do not want a very vigorous simmer ok we just want a few small bubbles popping up through the surface here and there Plus keep in mind when you cover things they simmer a little harder so make sure you have a very very gentle simmer going something like this and then what we're going to do is cover this and let it simmer for about three three-and-a-half hours or until completely fork-tender another than checking out it once in a while there's really not a lot you need to do so I let mine simmer and this is me taking a peak after about an hour and I guess if we want we could turn these over at this point but they were submerged and seemed fine so I didn't even bother but anyway like I said there's not a lot to do while these are cooking except for possibly as usual give me some of that fat off the top which I did off-camera and also it's generally not a bad idea to taste that cooking liquid at this point just to make sure it tastes like we have enough salt and if now you could add somewhere in so other than an occasional peak and maybe some skimming and possible tasting there's not much to do other than let this simmer covered until that meat is tender so this is what mine look like after about three and a half hours and it kind of looks done but I'm not going to guess we're going to take a fork and give a test and it really should slide into that meat without much effort and as usual the only way to screw up one of these recipes is to undercook it so don't if it's not perfectly tender keep simmering but happily mine was tender so I moved into final production which simply means check for seasoning and if we want we can adjust with some cayenne and possibly some more salt and once we've determined that's tender and tasty we are ready to serve so I went ahead and played that up on top of some soft polenta maybe even too soft but that's another show we'll go ahead and plate that up and of course spoon over lots of that amazing sauce which by the way you are free to reduce to make thicker but I don't think you should and I'll explain why in the post so we're going to serve up our shank with plenty of sauce before finishing up with the traditional and absolutely mandatory garnish and that would be to top it with some freshly chopped to tell you parsley as well as some freshly grated lemon zest and by the way some recipes call for chopping your lemon zest and parsley ahead of time but unless you're serving a large group I much prefer to do it like this there's you're going to get a much fresher much brighter lemon flavor and aroma but anyway you can prep that ahead of time if you want you are after all the Billy Blanks of your braised pork shanks and speaking of which I need to tie a bow on this video so I'm gonna go ahead and grab Forex we can go in for the official taste and yes there is a knife in the picture of the play setting but you really are not going to need a TT shanks this should be as tender and succulent as they are delicious like I said in the intro this is Italian comfort food at its finest this is exactly the kind of food that warms it from the inside out which is a pretty good direction to go and while this really was amazing with my almost too soft polenta it is equally as awesome served with pasta or over rice or pretty much any other starch I could think of oh and I just remembered what we need the knife for be sure to dig that marrow out of the bone and eat it preferably spread out in some bread but since I'm not allowed to eat bread and plant in the same meal anymore I have to eat mine like this and by the way this reminds me in case you're curious osso buco means bone hole so if you wanted to lose the Italian and just go pure English you could if you want call this pork bone hole yes tonight's menu will start with a mixed green salad followed by a lovely pork bone whole you know what on second thought let's just stick with osso buco Bob regardless of what you call it or whether you use veal or pork I really do hope you give this a try soon so head over to food wishes comm for all the ingredient amounts and more info as usual and as always enjoy you [Music]

Channel: Food Wishes

Views: 504,159

Rating: 4.9466667 out of 5

Keywords: Osso, Buco, Pork, Shanks, Braised, Recipe, chef, john, foodwishes, meat, winter, slow, entree, dinner, comfort

Id: yNgna9mZoa4

Length: 8min 6sec (486 seconds)

Published: Tue Nov 01 2016

Reddit Comments

[u/recipe_keeper]

I like their recipes, but honestly, I can't stand the lilt in his voice. I am not sure why it bothers me as much as it does...