I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Monday, October 26, 2020

Pork Osso Buco

This pork osso buco is equally flavourful and additionally less expensive than it's traditional veal counterpart. These pork shanks (which I just learned are actually sliced pork hocks!) cook low and slow for 2 1/2 hours to fall-off-the-bone perfection!

2 1/2 lbs pork shank slices (8)
2 tbsps butter
salt and pepper
1 medium onion, chopped
2 tsps minced garlic
2 medium carrots, diced
2 celery stalks, diced
1/2 cup white wine
1 - 28 oz can diced tomatoes
2 tbsps tomato paste
1 cup beef broth
1 tsp dried thyme
1 bay leaf
juice and zest of 1/2 lemon
fresh Italian parsley

In a large skillet melt the butter, then salt and pepper the shanks and brown on both sides. Remove to a plate. Add chopped onions to the pan and cook 3 minutes adding the garlic in the last minute. Then add the carrots and celery. 

De-glaze the skillet with white wine, then add the canned tomatoes, tomato paste, beef broth, thyme and bay leaf and bring to a boil. Return the meat to the pot and reduce the heat to simmer. Nestle the pork into the sauce and cover the pot. Low simmer for 2 1/2 hours. 

Just before serving stir in the lemon juice and zest, plate and top with fresh chopped italian parsley.

Serves 4 - 8 
These shanks have a large bone in the middle which gives lots of flavour to the meat but if you like more meat plan on serving 2 shanks per person. 

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