Pork Osso Buco
Presented by Stoke Coal Fire Pizza & Bar
- 6 pork shanks
- Salt and pepper
- 1 cup tomato paste
- Olive oil
- 2 quarts red wine
- 2 quarts tomato puree
- 2 quarts beef or chicken stock
- 3 T chopped rosemary
- 1 bulb garlic, peeled and minced
Generously rub shanks with salt and pepper, then tomato paste. Sear shanks in a large Dutch oven coated in olive oil over medium-high heat, turning to brown on both sides. (Work in batches if pan is crowded. Return all shanks to pan when browned.) Add red wine, tomato puree, beef or chicken stock, chopped rosemary, and garlic to pan. Bring to a boil, then reduce to a simmer. Check and adjust seasoning as desired. Continue simmering on the stovetop for 20 minutes. Cover and place in an oven preheated to 350°F for 1 1/2 hours or until very tender.
Serve with mashed potatoes or soft polenta.