My Osso Bucco

Osso Bucco

Olive oil 

1/2+ 2 tbsp cup flour

Salt and Pepper

1-2 pork shanks, whole OR 4 shanks at 1 1/2 -inches thick and tied tightly around the middle with kitchen string (reduce time to 2 1/2 hours if using smaller shanks)

1 medium onion, chopped

1 celery rib, chopped

2 carrots, peeled and chopped

3-4 cloves minced garlic

3 bay leaves

1 tsp thyme

1 tsp rosemary

2 tbsp tomato paste

2 cups Marsala wine (you can also use a dry red wine)

1 quart vegetable stock

chopped fresh parsley

1 tbsp balsamic vinegar

Directions

Preheat the oven to 350F.

Heat a large oven safe pan over medium heat. Add the oil and heat until very hot. Season shanks generously with salt and pepper.  In a shallow bowl or plate place the flour to dredge shanks in. Shake to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, 6 to 8 minutes. Remove the shanks and set aside. Add the onion, carrot, and celery to the pot and saute until softened, 2-3 minutes. Add the garlic, bay leaves, thyme, rosemary, 1 tsp each salt and pepper.  Pour the wine in the pot carefully, and scrape the bottom of the pan to get the bits of meat/fat there. Add tomato paste and stir to combine. Return the shanks to the pot. Add enough stock to come 2/3 the way up the shanks. Bring to a boil. Cover the pot and transfer to the oven. Check the liquid level and turn shanks over every hour. Add more stock or water if needed. Cook in oven at 350F until the shanks are fork tender, for about 4-5 hours.

When done, remove shanks from pot and keep warm. Sauce: Drain juices into another pot and bring to boil. Mix 1/2 cup juices from pot and flour together until combined (called a slurry). Stir the slurry into the juices. Stir in balsamic vinegar. Whisk until thickened, over high heat.

Serve with mashed potatoes or over pasta or risotto. Sprinkle with chopped parsley.