Braised Pork Osso Bucco - Dallas News | myFOXdfw.com

Thanks to Chef Dan Landsberg from Dragonfly Hotel Zaza for this recipe!

Braised Pork Osso Bucco
4 each        3 inch, center cut pork shank
1 cup        Rough chopped carrot
1 cup        Rough chopped celery
2 cup        Rough chopped yellow onion
12 each        Peeled garlic cloves whole
1 tsp        Whole black peppercorn
1 each        Whole bay leaf
10 each        Sprigs of thyme
8 each        Sprigs of flat leaf Italian parsley
1 cup        Chopped Tomatoes
2 cups        Cabernet
4 cups        Chicken or Pork Stock
Kosher salt and black pepper to taste when seasoning shanks.
1 tbls        Vegetable oil

Pat pork shanks dry with paper towel and season liberally with kosher salt and black pepper.  Allow to rest 30 minutes.
Heat heavy gauged stainless steel or enamel coated cast iron sauce pot, roasting or braising pan over medium high heat until sufficiently hot.
Add oil.  Once oil begins to smoke, carefully place pork shanks in pot and sear on all side of the meat block allowing a deep brown to be achieved before rotating.
Once all sides of the pork shank are seared well, remove the pot from heat and situate all pork shanks so they are standing in the pot.  There needs to be an inch clearance between the top of the pork shank bone at its highest point and the lip of the pot.
Add in all ingredients to the pork shanks.  Meat block of shank should be 2/3 covered with liquid.
Cover pot with either the intended lid or foil if a lid is not available.
Place pot in 300 degree oven and braise for approximately 4 hours or until pork shank meat block is "fall off the bone" tender.
Remove shanks from pot and place in shallow serving bowls.
Ladle braising jus and vegetables over top and enjoy!