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Pork Osso Buco

"Pork shank isn't as rich as veal, but I like it better in osso buco. Still, if you want veal you can use it here too."

Ingredients :

• salt and freshly ground black pepper to taste
• 6 thick-cut pork shank sections, 2 to 3 inches thick
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large yellow onion, diced
• 1 large carrot, diced
• 2 ribs celery, diced
• 1 teaspoon kosher salt
• 1/4 cup tomato paste
• 2 tablespoons all-purpose flour
• 1 cup white wine
• 2 cups chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/8 teaspoon ground cloves
• Chopped Italian parsley
• Freshly grated lemon zest

Instructions :

Prep : 10M	Cook : 6M	Ready in : 3H20M

• 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.

Notes :

• If using whole clove, tie them in some cheese cloth along with the bay leaf and other herbs to create a "bouquet garni."
• You can serve the shanks over polenta, pasta, or rice.
• Love garlic? Top the osso buco with gremolata rather than simply lemon zest and parsley.

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