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Osso Bucco : Preheat the oven to 325°F
In a large casserole dish, heat the oil on medium. Season the pork shanks with salt and pepper and brown them on both sides.
Add the French shallots and cook on medium for another 5 minutes while stirring often. Add a bit of oil if needed.
Add the garlic, cherries, thyme, apricots, figs, and laurel leaves. Cook for another minute.
Deglaze with the Port and bring to a boil. Cook for another 3 minutes.
Add the chicken broth and tomato paste. Stir well.
Place the shanks back in the dish, cover and cook in the oven for about 1 h 45, until the meat easily falls away from the bone. Gently turn the meat over halfway through cooking time.
Gremolata : In a small bowl, mix all the ingredients for the gremolata and serve with the osso bucco.
Tip:
Add 1 or 2 extra shanks to your recipe, according to how hunger your guests are. This recipe is delicious with mashed potatoes!
Source: K pour Katrine
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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