Thursday, January 12, 2012

Pork Osso Buco w/ White Beans, YUM!



Baby, it's cold outside (not really, it hasn't really been below 40F much this winter).
Let's braise some shanks.

I usually make veal osso buco, but I found some beautious pork shanks at my butcher. Bird in hand.

This is the perfect Sunday dinner. All you need is 3 hours to make your house smell fantastic, and you are set.

This simple recipe is from the Williams Sonoma website.
I served it over white beans from the tin, but if you have the patience, it's better to soak the dried beans overnight.

This is comfort food at its best.



Braised Pork Shanks w/ White Beans (adapted from Williams Sonoma)

4 fresh pork foreshanks, each 1 1/2 to 2 lb.
kosher salt and freshly ground pepper, to taste
1/4 cup all-purpose flour
1/4 cup olive oil
2 yellow onions, diced
2 celery stalks, diced
2 carrots, peeled and diced
4 garlic cloves, chopped
2 Tbsp. tomato paste
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
2 Tbsp. chopped fresh thyme
3 cups low-sodium chicken broth
1 cup dry white wine
4 cups cooked cannellini or small white beans, (rinsed and drained if using canned)

Directions:
Preheat an oven to 375°F.

Season the pork shanks liberally with kosher salt and pepper. Dredge the shanks in the flour, shaking off the excess.

In a large Dutch oven or braiser on medium-high heat, warm the olive oil until just smoking. Add the shanks and brown on all sides, 10 to 12 minutes total. Transfer to a plate.

Add the onions, celery and carrots to the pan and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, tomato paste, the 1/4 cup parsley and the thyme and cook for 1 minute. Stir in the broth and wine and bring the mixture to a boil. Return the shanks to the pan, cover and transfer to the oven.



Cook, turning the shanks occasionally, until the meat is fork-tender and almost falls off the bone, 2 1/2 to 3 hours. Transfer the shanks to a platter and cover loosely with aluminum foil.

I had very liquid left after 2 1/2 hours, so I didn't boil down the liquid with the beans as the recipe said. I just added my 4 cups (about 2 cans) of white beans to the yummy dark thick sauce in the pan, scraped up all the nice brown bits and cooked on low heat for a few minutes, just to heat the beans.

Garnish the shanks with parsley and serve immediately with the beans and the braising sauce. Serves 4.



Delish!

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15 comments:

Susan said...

Stacey,
Wow, this looks delicious!
I don't think I've ever noticed fresh pork shanks in the meat section. I always use the smoked ones for soups. I'll have to ask the butcher.
Thanks!

Ciao Chow Linda said...

This is one of my favorite winter time meals. Any leftovers?

Proud Italian Cook said...

Those are beautiful Stacey! I have to find some of them! Snow is coming to Chicago today so I'll be home later, wish I had some to braise.

Anonymous said...

'from the tin' - who you trying to fool, Jersey girl? We're not in Merrie Olde England - those beans are CANNED! Probably Goya oh boya.

Stacey Snacks said...

I am not trying to fool anyone....I love my Goya beans and I wrote "if using canned beans, rinse them". The original recipe is for soaking the beans. Why don't you ever sign your name with all your "clever" comments?

Jersey Girl

Isabelle said...

I like that you used a "tin" of beans, England or NJ! You go girl! Great looking recipe. Have a nice day.

Susan........ said...

Ditto on the "I will have to ask my butcher for those". Have never seen them before. Another great idea you have sent our way. I think I will not tell hubby it's pork (he tends to crinkle his brow when I mention Osso Bucco (he's Irish - we forgive him), but I know he won't with this version.

Cheers!!

Joanne said...

My family would cry of happiness if I made this for them!

Claudia said...

Sold!

Oui, Chef said...

I've only ever made osso bucco with veal shanks, but love the idea of subbing pork. Thanks for reminding me of this great dish, I NEED to make some this winter.

Macy said...

Stacey, ever since we met 'again' at Anne and Steve's party, I've been following you even more closely. I love your adaptations and your photography is excellent (and helpful). Barth's will order pork fore shanks for me - yay! By the by, having spent a bit of time in the UK, I just love a good tin... Thank you for sharing your good ideas.

Lori Lynn said...

Hello Winter.
I like your comment to Anon. JG!
LL

Jeko said...

hi! love your blog (I've fallen in love cause of the tuna tartare), i love it so much that i'll give u a little advice as an italian: osso buco is actually written with just one c. so osso buco instead of osso bucco (buco means hole)

love from italy,

stefano

Stacey Snacks said...

Thank you for the correction! Grazie!

Michele said...

I've never seen pork shanks before. I'd love to try this if I ever find them!