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Pork Osso Buco (1/6/2012)

Pork Osso Buco


¼ cup all-purpose flour
2 tsp. salt
¼ tsp. black pepper
6 lbs. pork shank (have Cremer's cut them for you)
3 tablespoons vegetable oil
1 cup chopped onion
1 cup thinly sliced carrots
½ cup chopped celery
2 cloves garlic, minced
1 ½ cups wine (white, or red)
1 8 oz. can tomato sauce
1 14.5 oz. can diced tomatoes
1 14 oz can chicken broth
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried parsley
1 bay leaf


In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large pot, add oil and heat over medium-high heat. Brown meat in batches until golden brown, adding more oil if necessary. Remove meat from pan, set aside. Lower heat to medium. Drain some of the drippings from pan.


Add onion, carrots, and celery to remaining drippings in pan. Cook and stir until they begin to soften. Add garlic and sauté for about 30 seconds or until fragrant.


Add wine and cook over medium-high heat, scraping bottom of the pot, until all the brown bits clinging to it have dissolved. Stir in tomato sauce, diced tomatoes, chicken broth, basil, thyme, parsley, and bay leaf. Return meat to pan. Season with salt and pepper.


Cover and bake in a preheated 325-degrees oven for 2-2 ½ hours, or until meat is tender when pierced with a fork. Baste shanks a few times during cooking.


When done, remove shanks to a serving dish and keep warm. Taste sauce and season with salt and pepper if needed. If sauce is too thin, pour into a large pot, and heat over medium-high heat until boiling. Cook and stir until sauce reduces to a consistency of cream. Pour sauce over shanks and serve.


 

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