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Monday, March 4, 2013

Pork Osso Buco

We are still working our way through the last of the pig we butchered last year. What happens at this point, is we are left with the odd cuts of meat, so I really need to up the creativity. Since it was half a pig we came home with, I had two pork hocks I needed to use some how. Generally you see these pickled or smoked, but honestly, that would be too predictable, right ?

Then I started thinking about using them in place of veal in an osso buco. They are similar in size and shape, so I thought it would make an interesting dish. I love a dish I can put together and throw in the oven on a cold day, and this was so delicious and comforting. Served with some basil smashed potatoes, it was a rustic, but elegant Sunday dinner. 

Pork Osso Buco 

2 pork hocks (approximately 4 pounds) 
1 tablespoon salt 
1 tablespoon pepper 
1 teaspoon garlic powder 
1 teaspoon cayenne pepper 
4 tablespoons olive oil 
2 cups onions, finely diced
5 cloves garlic, minced
2 cups carrots, finely diced 
2 cups celery, finely diced 
1 1/2 cups dry white wine 
1 1/2 cups chicken stock
1 quart diced tomatoes 
1 sprig each rosemary, thyme and parsley, tied together

Preheat oven to 325. Rub pork hocks with spices. In a large dutch oven, heat olive oil over medium heat. Place pork hocks in the pan, and sear on all sides until browned. Remove from pan. Add onions and garlic, and saute until translucent. Add carrots and celery, and continue to cook until vegetables are tender. Deglaze pan with wine, then stir in tomatoes and chicken stock. Return the pork hocks to the dutch oven, and submerge the herb bundle. Bake 3 1/2 to 4 hours until meat is falling off the bone. Remove the meat from the mixture, and remove meat from the bones. Using an immersion blender, puree the gravy until somewhat smooth but still a bit chunky. Return the meat to the pot, and stir in. Serve over potatoes or pasta. 

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