Braised Pork Osso Buco
4 Hours | Serves 4-6
5-7 lbs Pork Shanks
1 Medium Yellow Onion Diced
2 Medium Carrots Diced
4 Ribs Celery Diced
3 Large Sprigs Fresh Rosemary
½ Bunch Fresh Thyme
6 Garlic Cloves Peeled and Halved
4 oz Dried Ancho Chiles
1, 28-oz Can San Marzano Crushed Tomatoes
3 Tbsp Extra Virgin Olive Oil
1 cup Red Wine
2 qts Vegetable Broth
2 Tbsp Kosher Salt Plus Extra for Seasoning the Shanks
2 tsp Coarse Ground Black Pepper Plus Extra for Seasoning the Shanks
Remove the pork shanks 30 minutes prior to cooking. Trim away any unwanted fat from each shank.
Reconstitute the ancho chiles by submerging in warm water for 20-30 minutes. Remove the stems from each chile and blend in a food processor or blender with some of the water to form a paste.
Season all sides of each shank with kosher salt and black pepper.
Place a large brazier or roasting pan on high heat. When heated, add the olive oil. Sear the shanks in one batch for 5 minutes. Flip and sear for an additional 5 minutes. You can cover the pot to minimize oil splashes. Remove the seared shanks and set aside.
Add the onions, carrots, celery and garlic. Cook for 5 minutes, stirring occasionally.
Add the ancho-chile paste, stir and cook for 3 minutes. Add the red wine, stir and cook for an additional 3 minutes.
Bundle and tie the rosemary and thyme together with string and add to the pot. Add the crushed tomatoes, vegetable broth, kosher salt and black pepper. Cover and bring the contents of the pot to a boil. Reduce to low heat to maintain a light simmer and add the pork shanks.
Cover and cook for 3½ hours. Flip the shanks 2 or 3 times in the first 2 hours. Avoid flipping in the later stages as the pork will start to fall off the bone. When the shanks are fork tender, remove them from the pot.
Strain the braising liquid and rest the shanks in the strained liquid on low heat until ready to serve.
5-7 lbs Pork Shanks
1 Medium Yellow Onion Diced
2 Medium Carrots Diced
4 Ribs Celery Diced
3 Large Sprigs Fresh Rosemary
½ Bunch Fresh Thyme
6 Garlic Cloves Peeled and Halved
4 oz Dried Ancho Chiles
1, 28-oz Can San Marzano Crushed Tomatoes
3 Tbsp Extra Virgin Olive Oil
1 cup Red Wine
2 qts Vegetable Broth
2 Tbsp Kosher Salt Plus Extra for Seasoning the Shanks
2 tsp Coarse Ground Black Pepper Plus Extra for Seasoning the Shanks
Remove the pork shanks 30 minutes prior to cooking. Trim away any unwanted fat from each shank.
Reconstitute the ancho chiles by submerging in warm water for 20-30 minutes. Remove the stems from each chile and blend in a food processor or blender with some of the water to form a paste.
Season all sides of each shank with kosher salt and black pepper.
Place a large brazier or roasting pan on high heat. When heated, add the olive oil. Sear the shanks in one batch for 5 minutes. Flip and sear for an additional 5 minutes. You can cover the pot to minimize oil splashes. Remove the seared shanks and set aside.
Add the onions, carrots, celery and garlic. Cook for 5 minutes, stirring occasionally.
Add the ancho-chile paste, stir and cook for 3 minutes. Add the red wine, stir and cook for an additional 3 minutes.
Bundle and tie the rosemary and thyme together with string and add to the pot. Add the crushed tomatoes, vegetable broth, kosher salt and black pepper. Cover and bring the contents of the pot to a boil. Reduce to low heat to maintain a light simmer and add the pork shanks.
Cover and cook for 3½ hours. Flip the shanks 2 or 3 times in the first 2 hours. Avoid flipping in the later stages as the pork will start to fall off the bone. When the shanks are fork tender, remove them from the pot.
Strain the braising liquid and rest the shanks in the strained liquid on low heat until ready to serve.