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Pork Osso Bucco with Cherries, Apricots, and Port https://www.metro.ca/userfiles/image/recipes/osso-buco-porc-cerise-abricots-porto-10653.jpg PT40M PT2H00M PT2H40M
Osso Bucco : Preheat the oven to 325°FIn 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
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osso bucco 3 Tbsp. (45 mL) vegetable oil salt & pepper 4 pork shanks about 2 inches thick 1 1/2 cups (375 mL) french shallots chopped 4 cloves of garlic chopped 1 cup (250 mL) frozen cherries, thawed 1 Tbsp. (15 mL) fresh thyme, chopped 1/2 cup (125 mL) dried apricots diced 1/4 cup (60 mL) dried figs diced 2 bay leaves 1 1/2 cups (375 mL) port 1 3/4 cups (430 mL) chicken broth 2 Tbsp. (30 mL) tomato paste gremolata 1/2 cup (125 mL) fresh parsley chopped zest of 1/2 an orange 1 clove of garlic chopped Drizzle of olive oil salt & pepper
Pork Osso Bucco with Cherries, Apricots, and Port

Pork Osso Bucco with Cherries, Apricots, and Port

Rate this recipe
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4
servings
0:40
Preparation
2:00
COOKING
2:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • osso bucco
  • 3 Tbsp.
    (45 mL)
    vegetable oil

  • salt & pepper
  • 4
    pork shanks about 2 inches thick
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  • 1 1/2 cups
    (375 mL)
    french shallots chopped
  • 4
    cloves of garlic chopped
  • 1 cup
    (250 mL)
    frozen cherries, thawed
  • 1 Tbsp.
    (15 mL)
    fresh thyme, chopped
  • 1/2 cup
    (125 mL)
    dried apricots diced
  • 1/4 cup
    (60 mL)
    dried figs diced
  • 2
    bay leaves
  • 1 1/2 cups
    (375 mL)
    port
  • 1 3/4 cups
    (430 mL)
    chicken broth
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  • 2 Tbsp.
    (30 mL)
    tomato paste

  • gremolata
  • 1/2 cup
    (125 mL)
    fresh parsley chopped

  • zest of 1/2 an orange
  • 1
    clove of garlic chopped

  • Drizzle of olive oil
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  • salt & pepper
Imprimer ma sélection

Preparation

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

Legal Notice

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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