Osso Bucco is a delicious meal, perfect for autumn and winter months as it is hearty, filling and great with roasted vegetables or mashed potatoes.
Traditionally, Osso Bucco was made with cross-cut veal shanks, and the term ‘ossobucco‘ is Italian for ‘bone with a hole’. Here at Cheale Meats, our speciality is pork and we have made it with centre-cut pieces of shin of pork which is absolutely divine!
To serve 4
- 4 centre cut pork shanks
- Handful of plain flour for coating
- Olive oil for frying
- 2 x carrots
- 1 x celery
- 1 x glass of white wine
- 100g tomato puree
- 1 x tin tomatoes
- 200ml chicken stock
- pinch of saffron
- salt and pepper
Start by lightly coat the pork shanks in seasoned flour.
Brown the pork and set aside.
Chop carrots/celery/garlic & fry in olive oil.
Add a glass of white wine to deglaze & cook off
Add 100g of tomato puree and stir well.
Add a tin of tomatoes and stir.
Add 200ml of chicken stock & bring to the boil
Add a pinch of saffron and a sprig of fresh thyme.
Return the meat to the pan & slowly simmer for 2 hours…
Serve with mashed or roast potatoes and vegetables!