Pork Chops Ossobuco Style Food

PORK OSSO BUCO

Steps:

• Salt and pepper both sides of pork shank sections.
• Heat oil and butter in a heavy pot over high heat. Brown pork until it gets a nice sear, 3 or 4 minutes per side. Transfer pork to a plate; reduce heat to medium. Add onions, carrots, and celery to pot. Sprinkle with salt. Cook and stir until onions start to turn translucent. Add tomato paste; cook and stir until tomato paste starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Add white wine and raise heat to medium high.
• When sauce comes to a simmer, cook until sauce reduces slightly. Add bay leaf, thyme, rosemary, and ground cloves. Add chicken stock and return to a simmer. Transfer pork back to pot along with any accumulated juices. Bring mixture to a very slow simmer. Cover and cook until fork tender, 3 to 3 1/2 hours.
• Serve shanks with plenty of sauce, topped with freshly chopped parsley and a sprinkle of lemon zest.

PORK OSSO BUCCO

Steps:

• Preheat the oven to 300 degrees F.
• Drizzle the shanks with the oil and sprinkle with the salt and pepper blend, ensuring the seasoning is even. Next, place the shanks, mirepoix (carrots, celery, onions), 2 cups veal stock and the red wine in a roasting pan. Cover with foil and bake in the oven for 2 hours.
• Once cooked, removed from the oven and remove the shanks from the simmered stock. Next, pour the simmered stock through a strainer into a medium saucepan.
• Next, heat the simmered stock and remaining 2 cups veal stock over medium heat and slow simmer. Season with salt and pepper. Remove from the heat and stir in the butter to finish. Serve with seasonal vegetables or pasta.

OSSO BUCO

Steps:

• Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
• For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
• In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
• In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
• Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
• Remove and discard bouquet garni from the pot.
• Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

PORK OSSO BUCO

Steps:

• In a shallow dish, stir together flour, salt, and black pepper.
• Dredge meat in seasoned flour.
• In a large skillet, melt butter with oil over medium heat.
• Brown meat.
• Remove meat from pan, and set aside.
• Add onion, carrots, celery, and garlic to drippings in pan.
• Cook and stir for about 5 minutes.
• Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf.
• Return meat to pan.
• Bring to a boil, and reduce heat to simmer.
• Cover, and cook for 1 hour, or until tender.

BRAISED PORK OSSO BUCCO

Steps:

• Dredge the pork shanks in flour seasoned with sea salt and black pepper.
• Add vegetable oil to a large dutch oven (6-7 quarts or a large skillet) over medium-high heat. Sear the pork shanks for about 2 minutes on each side.
• Once seared on all sides, remove the pork shanks from the pan and set aside until needed.**Discard the oil if it's burnt and start with fresh oil, but don't clean out the pan. We want all those tasty bits stuck to the pan for the sauce.
• Add the celery, carrots, onions, to the pot. Let the vegetables cook over medium heat for 5-7 minutes or until they have all been lightly cooked
• After lightly cooking the vegetables, add the red wine to the dutch oven. Turn the heat down and scrape all the bits off the bottom of the pan.**This process is called deglazing.
• After deglazing the pan, add the stock, tomatoes, tomato paste and herbs to the pot.Allow the mixture to simmer over medium heat for 5 minutes
• Add the pork shanks back into the pot of tomato sauce. Cover and place into a preheated 325-degree oven and let the pork shanks braise in the sauce for 3 hours.
• After three hours, the pork shanks will be fork tender and incredibly delicious. As you can see there is a good amount of fat that has been cooked off.Gently remove the pork shanks from the pan and skim off most of the fat. Mix the remaining fat into the sauce. This fat will add an incredible amount of flavor so don't take it all out.
• Spoon the finished tomato sauce onto a serving dish or casserole and place the pork shanks on the sauce. Garnish with chopped parsley.
• Serve with potatoes, polenta, or your favorite pasta or grain and enjoy!

PORK CHOPS OSSOBUCO-STYLE

Steps:

• In a large skillet, heat oil on High, add chops, brown well on both sides and remove.
• Add carrot, celery, onion and garlic, reduce heat to Medium, cover and cook, stirring occasionally for 5 minutes or until lightly browned.
• Add wine, increase heat to High and cook 3 minutes.
• Add tomatoes, salt and pepper, bring to a boil, cover reduce heat to Medium-Low and cook 10 minutes.
• Return chops to the skillet, push down into the sauce, cover and simmer on Low 15 minutes.
• Remove chops to a serving platter.
• Place 1/2 the sauce in a blender or processor, process until smooth, return to the pan, stir adding 1/4-1/2 cup hot water if needed to thin sauce.
• Pour over the chops and sprinkle with parsley.

NOT YO' MAMA'S ITALIAN STYLE PORK CHOPS

Steps:

• Brown chops in oil in a skillet.
• Place chops in the bottom of the crockpot.
• Cover chops with peppers, onions, and artichoke hearts.
• Stir together remaining ingredients in a small bowl.
• Pour mixture over vegetables in the crockpot.
• Cover crockpot and cook on high for 3-3 1/2 hours on high or on low for 5-8 hours or until pork chops are just cooked through and tender (your time may vary with your appliance so check!).
• Serve with cooked noodles, rice, or crusty Italian bread, if desired (I also sprinkled with Parmesan and red pepper flakes).

TRADITIONAL OSSO BUCO

Steps:

• Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
• Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
• In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

PORK CHOPS HUNTER'S STYLE

Steps:

• Brown pork chops and place in shallow baking dish.
• Mix together remaining ingredients and pour over chops.
• Bake, uncovered, in preheated 350 oven for 45 minutes.

OSSOBUCCO

Steps:

• Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
• Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
• Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
• Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
• Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).