Revisit an Italian classic with this pork osso buco recipe garnished with braised fennel, onions and carrots. The pork shanks are cooked long and slow in a broth seasoned with orange, lemon and blond beer. Serve the dish with cheese polenta. A super simple main course both generous and appealing.
Comfort FoodGourmet ChristmasHoliday Main DishesHolidaysItalian CuisineMain DishesPorkRecipes with MilkTraditional Christmas
Ингредиенты
- 6 slices pork shank, rind removed, each about 1 ½ inches (4 cm) thick (about 2.2 lb/1kg)
- 1/4 cup (60 ml) olive oil
- 1 fennel bulb, cut into 6 wedges, fronds reserved for serving
- 1 large onion, chopped
- 1 large carrot, diced
- 6 garlic cloves, chopped
- 2 tbsp unbleached all-purpose flour
- 3/4 cup (180 ml) light blonde ale
- 1 1/2 cups (375 ml) chicken broth
- 1 orange, zest finely grated and juiced
- 1 lemon, zest finely grated and juiced
- 3 thyme sprigs
- 1/4 cup (10 g) flat-leaf parsely leaves, finely chopped
- 2 cups (500 ml) chicken broth
- 2 cups (500 ml) milk
- 1 cup (160 g) quick-cooking polenta
- 1 cup (100 g) firm ripened cheese, grated (such as Louis d’Or or Parmed’Or)
- 3 tbsp butter
Инструкция
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In a large Dutch oven or ovenproof pot over medium-high heat, brown half of the pork shanks on each side in 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside on a plate.
- In the same pot, brown the fennel wedges in 1 tbsp (15 ml) of the oil. Set aside with the meat.
- In the same pot, soften the onion, carrot and garlic in the remaining oil for 2 minutes. Add the flour and cook for 1 minute while stirring. Deglaze with the beer and let simmer for 2 minutes. Add the broth, citrus zest and juice, and thyme. Season with salt and pepper. Mix well. Return the pork and fennel to the pot. Bring to a boil. Cover and bake in the oven for 1 hour 30 minutes or until the meat is fork-tender. Remove and compost the thyme sprigs. Adjust the seasoning.
