4 large heritage pork shanks, such as Kurobuta
Salt and cracked pepper
6 tablespoons blended canola and olive oil
1 pound carrots, roughly chopped
1 large yellow onion, roughly chopped
1/2 stalk celery, roughly chopped
4 to 6 cloves garlic, smashed
6 filets anchovies in oil
A few sprigs fresh rosemary
A few sprigs fresh sage
A few sprigs fresh thyme
One 16-ounce can San Marzano tomatoes
1 1/2 gallons chicken broth
3 cups white wine
2 to 3 cups chicken broth
2 cups white wine
1/4 cup olive oil
2 tablespoons unsalted butter, plus 2 to 3 tablespoons cold unsalted butter
1/4 yellow onion, finely minced
2 cups of arborio rice
1/2 cup grated Parmigiano
For the osso buco: Preheat the oven to 375 degrees F.
Season the pork shanks liberally with salt and pepper. In an oven-safe large heavy-bottomed pot or Dutch oven, heat the blended oil over medium-high heat to nearly smoking. Sear the shanks on all sides until deeply caramelized and browned, about 10 minutes. Remove to a plate and reserve.
Reduce the heat to medium and carefully remove any excess oil from the pot; only about 1 tablespoon is needed. Cook the carrots, onions, celery, garlic and anchovies over medium heat until the vegetables are translucent and fragrant, about 10 minutes. Stir in the rosemary, sage and thyme. Add the canned tomatoes and allow to cook until the tomatoes are a rust color (this draws the sweetness out of the tomatoes), 12 to 15 minutes.
Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm. Bring the wine to a boil in a small saucepan, then reduce the heat and keep warm.
Return the shanks to the pot and nestle them at the bottom. Pour the chicken broth and wine over the shanks and vegetables. Cover with a lid and braise in the oven until fork-tender, about 4 hours.
For the risotto: Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm. Bring the wine to a boil in a saucepan, then reduce the heat and keep warm.
Heat the oil and 2 tablespoons butter in a pot over medium heat until the butter melts. Add the onions and cook just until translucent; do not allow the onions to become golden. Using a wooden spoon, add the arborio rice and toast in the butter, oil and onions for a few minutes.
Add the wine and allow the rice to soak it up and release its creamy starch into the pot. When the rice is nearly dry, add enough of the warm chicken broth to cover (about 3/4 cup) and cook, stirring, until the rice soaks it up. Repeat the process of adding broth and stirring as needed until the rice is tender and dry, 20 to 30 minutes.
To finish the risotto, stir in a few pats of cold butter and the Parmigiano. Spoon the risotto into bowls, top with the osso buco and the braising liquid.
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