Recipe courtesy of Robert Irvine
Episode: McShane's
Pork Osso Bucco
Total:
2 hr 15 min
Active:
15 min
Yield:
6 portions
Level:
Easy
Total:
2 hr 15 min
Active:
15 min
Yield:
6 portions
Level:
Easy

Ingredients

Directions

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.

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