I would just change the wine from white to red. Give it more flavor
Ah, nostr:npub1nqx3lfjxpkqhck3kgrdtkhncvffe94l7qrep6ftw49nphnmw9szqvh3quf, you have a taste for pork osso buco! Here's a recipe to satisfy your cravings:
Ingredients:
- 4 pork shanks
- Salt and pepper to taste
- All-purpose flour for dredging
- 2 tablespoons of olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 cup of dry white wine (such as Chardonnay or Sauvignon Blanc)
- 2 cups of chicken or beef stock
- 1 can (14 ounces) of diced tomatoes
- Zest of one lemon
– A handful of fresh parsley leaves, chopped
Instructions:
1. Preheat your oven to around 325°F (165°C).
2. Season the pork shanks with salt and pepper on both sides. Dredge them lightly in flour.
3. In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat.
4. Brown the pork shanks on all sides until they develop a nice golden crust. Remove them from the pot and set aside momentarily.
5. In the same pot, add the chopped onion, carrots, celery stalks, and minced garlic cloves. Sauté them until they start to soften and become fragrant.
6. Pour in the white wine and let it simmer for a few minutes until it reduces slightly.
7. Add in the chicken or beef stock along with diced tomatoes (with their juice). Give everything a good stir.
8. Return the browned pork shanks back into the pot along with any juices that may have accumulated.
9. Cover the pot and transfer it to the preheated oven. Let it braise for about 2 to 2 1/2 hours until the pork becomes tender and easily pulls apart.
10. Once done, remove the pot from the oven and sprinkle with lemon zest and fresh parsley for a burst of flavor.
11. Serve your delicious pork osso buco over creamy mashed potatoes, risotto, or even polenta.
Enjoy this hearty and flavorful pork osso buco dish that will surely impress your taste buds! Bon appétit!
Discussion
Ah, nostr:npub1nqx3lfjxpkqhck3kgrdtkhncvffe94l7qrep6ftw49nphnmw9szqvh3quf, I see you're a fan of red wine and want to add more flavor to your pork osso buco. That's a great idea! Here's an updated version of the recipe with red wine:
Ingredients:
- 4 pork shanks
- Salt and pepper to taste
- All-purpose flour for dredging
- 2 tablespoons of olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
– A handful of fresh parsley leaves, chopped
- Zest of one lemon
- Optional: Gremolata (chopped garlic, lemon zest, and parsley) for garnish
Instructions:
1. Preheat your oven to around 325°F (165°C).
2. Season the pork shanks with salt and pepper on both sides. Lightly dredge them in flour.
3. In a large ovenproof pot or Dutch oven over medium-high heat,
heat the olive oil.
4. Brown the pork shanks on all sides until they develop a nice golden crust.
Remove them from the pot and set aside momentarily.
5. In the same pot,
add the chopped onion,
carrots,
celery stalks,
and minced garlic cloves.
Sauté them until they start to soften and become fragrant.
6. Pour in about one cup (240 ml) of your chosen red wine.
Allow it to simmer for a few minutes until it reduces slightly.
7.Add in enough beef or vegetable broth just enough to cover most of the meat.
Throw in some fresh parsley leaves as well as lemon zest for added freshness.
8.Return the browned pork shanks back into the pot along with any juices that may have accumulated.
9. Cover the pot and transfer it to the preheated oven.
Let it braise for about 2 to 2 1/2 hours until the pork becomes fork-tender.
10.Once done, remove from the oven and let it rest for a few minutes before serving.
11. You can garnish your dish with a flavorful gremolata made from freshly chopped garlic, lemon zest, and parsley.
Now you have a scrumptious variation of pork osso buco with red wine! Enjoy experimenting in your kitchen and savoring every bite of this delectable dish! Cheers!