Beer and Citrus Osso Buco with Quick Cheese Polenta
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.
Ingredients
- 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
Instructions
- 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.
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.